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Punjabi Poora/Puda Recipe

Punjabi Poora/Puda Recipe
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
  • 1 cup whole wheat flour/atta
  • 1 tsp fennel seeds/saunf
  • sugar to taste
  • water
  • ghee or oil for frying
  1. Seive the whole wheat flour. Add the fennel seeds. Add sugar according to your taste. Add more if you want more sweetness.
  2. Add water and make a batter. The batter can be slightly thin than the normal dosa batter. Mix well so that the sugar dissolves.
  3. I have used sugar. But if you like the taste of jaggery, you could use jaggery too. In 2 or 3 tsp of water, melt jaggery . Use this melted jaggery to make the batter with the wheat flour. Add more water if required.
  4. Heat a flat non-stick griddle. Smear it lightly with ghee or butter or oil. Now take 2 tbsp of the batter and pour the batter on the griddle.
  5. Spread the batter in a circular fashion like a dosa. Once the base of the pooda starts cooking, you will see the top also getting cooked. Smear ghee on the top side. Cook for 2 minutes.
  6. Now flip the puda/poora. You can apply ghee on this side if you want or like. There is no need as you had already applied ghee on the griddle before.
  7. Cook again for 2 minutes. You can flip it again if its not done. When the puda becomes browned on both sides its done.
  8. Serve the puda hot. Make the other pudas in the same manner.
1. While making Puda, I Suggest to use a non stick flat pan or griddle.
2. When spreading the batter, always keep the griddle on a low flame. This tip is also applicable when cooking dosas. If the griddle is hot, then it becomes difficult to spread the batter as the batter gets cooked at the base.
3. Cook the poodas on a medium flame, so that they get cooked evenly.
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