Preparation Time : 10  mins | Cooking Time : 40 Mins | Yields: 6

  Plain flour | Maida 1/2 cup   Almond flour* 2 tblsp   Hot oil 2 tsp   Salt a pinch   Baking soda a pinch   Turmeric powder 1/4 tsp or food color   Oil for deep frying   Sugar  1/3 cup   Saffron a pinch   Cardamom powder a pinch   Almond slices few (for garnishing)   Dry coconut 2 tsp (to garnish)   *You can soak 2 tblsp of almonds in hot water and take out the skin. Grind into a paste and add to the flour. Since i had almond flour i used that. Method:

  • In a bowl, add the plain flour, almond flour,hot oil, salt, turmeric powder or food colour.
  • If using almond paste, add now to the flour.
  • You can skip the almond completely and make badam puri only with maida itself.
  • Add water to the flour mixture and knead into a stiff dough.
  • Make this into equal small lemon sized balls.
  • Take one lemon sized ball and flatten it.
  • Roll this into thin puris. It should be very thin.
  • Spread few drops of oil on this.
  • Dust little plain flour on this.
  • Fold this into a half moon.
  • Again spread few drops of oil and dust with little dry flour.
  • Fold this into a triangle.
  • Roll this gently.
  • Slightly prick this with fork. You can skip this step too.
  • Heat oil for deep frying.
  • Bring the flame to low. Fry this in oil till crisp.
  • Take out from oil and drain excess oil in kitchen towel.
  • Repeat this for the rest of the dough.
  • In pan add sugar and add 2 tblsp of sugar.
  • Once it melts and forms one string consistency, switch off the flame and add saffron and cardamom powder.
  • Soak the fried badam puris into the hot sugar syrup and coat the syrup gently and evenly.
  • Take out from the syrup and arrange in a plate.
  • Garnish with dry coconut and sliced almonds.
  • This stays crisp for 4-5 days.

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Badam- puri - 1

Method with step wise pictures and instructions:

  • In a bowl, add the plain flour, almond flour,hot oil, salt, turmeric powder or food colour.
  • If using almond paste, add now to the flour.
  • You can skip the almond completely and make badam puri only with maida itself.
  • Add water to the flour mixture and knead into a stiff dough.
badam puri 1 - 2
  • Make this into equal small lemon sized balls.
  • Take one lemon sized ball and flatten it.
badam puri 2 - 3
  • Roll this into thin puris. It should be very thin.
  • Spread few drops of oil on this.
  • Dust little plain flour on this.
badam puri 3 - 4
  • Fold this into a half moon.
  • Again spread few drops of oil and dust with little dry flour.
  • Fold this into a triangle.
badam puri 4 - 5
  • Roll this gently.
  • Slightly prick this with fork. You can skip this step too.
  • Heat oil for deep frying.
  • Bring the flame to low. Fry this in oil till crisp.
  • Take out from oil and drain excess oil in kitchen towel.
badam puri 5 - 6
  • Repeat this for the rest of the dough.
  • In pan add sugar and add 2 tblsp of sugar.
  • Once it melts and forms one string consistency, switch off the flame and add saffron and cardamom powder.
badam puri 6 - 7
  • Soak the fried badam puris into the hot sugar syrup and coat the syrup gently and evenly.
  • Take out from the syrup and arrange in a plate.
  • Garnish with dry coconut and sliced almonds.
badam puri 7 - 8
  • This stays crisp for 4-5 days.
Badam-puri - 9
  1. Ensure that the puris are fried in low flame. Else it won’t turn out crispy and become soggy.
  2. Make sure you get the one string consistency syrup, else the sugar will not get coated to the badam puris.
  3. If you are planning to keep this for 4-5 days, add slightly roasted dry coconut or use desiccated coconut.