Recipe type: sweets
- 1 cup wheat flour/atta
- 1 tsp fennel seeds or saunf
- sugar to taste
- ghee or oil for frying
- Seive the wheat flour. Add the fennel seeds. Add sugar according to your taste. Add more if you want more sweetness. Add water and make a paste which is neither too thick nor too thin. Mix well so that the sugar dissolves.
- In a deep pan or wok or kadai take ghee or oil. When it becomes hot, take 1 tablespoon of the poora batter and add in the oil.
- The oil should be hot, otherwise the batter may stick. You can use a non stick deep frying pan. The oil or ghee should not be too hot, otherwise the poora may get burnt.
- The puda will puff whilst frying. Turn it and fry the other side. Once the poora is golden brown, remove it. Drain the excess oil or ghee by keeping pooras on kitchen tissues.
- This way you fry one poora at a time. You could also fry two pudas at a time. They will stick, but they get separated once browned.
- Serve the punjabi pudas hot with indian tea.