A few weeks back, I had to attend a potluck party and I volunteered to prepare a sweet. What better an opportunity can there be to satisfy my sweet tooth and also derive the satisfaction of having prepared a delicious sweet. Both my hands and tongue are happy :). This way I get to share the sweets with my friends, socialize and consume a minimal portion ! Three-way win!!

I found this recipe at VeggiePlatter and decided to give it a shot. For the first trial I made a small batch of these puris with jaggery syrup. They came out nice but on second thoughts prepared more with sugar syrup as in the original recipe for the potluck party. It was liked by everyone..Come on, whats not to like in a puri dipped in sugar syrup and garnished with almonds and coconut? So try it and see for yourself.

Badami Puri


Maida / All Purpose Flour 1 cup
Ghee / Clarified Ghee 2 Tbsp
Sugar 3/4 cup
Crushed Saffron 1/2 tsp
Cardamom Powder 1 tsp
Almonds handful
Coconut grated  2 Tbsp (I used coconut powder)
Oil to deep fry
Badami Puri with jaggery syrup

Method Of Preparation - 

In a mixing bowl, add flour, saffron and ghee and mix well to form a crumble like mixture. Add water gradually to make a soft dough like Puri dough. Knead for about 3-4 min, cover and set aside.

Meanwhile, make sugar syrup by boiling 3/4 cup of sugar and the same amount of water. Let the water get a little sticky. Add cardamom powder and remove from the flame.

Divide the dough into equal portions and roll out thin discs. Fold the each disc into a triangle (fold the disc into a semi circle and then into a quarter of a circle to form almost a triangle) and roll out again to keep the triangle shape and keep the layers together. Use some flour if the dough gets sticky and unmanageable. Continue making the triangles with the rest of the dough and keep them covered until ready to fry.

Badami Puri

Heat oil in a wok/kadai and check for the right temperature to drop the triangle puris in. When a small sample dough is dropped in the oil, it should immediately rise to the top. Fry all the puris until they are golden brown and drain them onto paper towels to absorb extra oil.

Soak these puris in the sugar syrup for about a minute and arrange them on a serving plate. Chop almonds and sprinkle them on the syrupy puris and garnish with coconut ! 

Surely going to link it to Aipi and Priya Mitharwal's weekly 'Bookmarked Event'.

Preparation Time 1 hr
Makes 8-9 


  1. aipi Says:
  2. Loved the shape n the recipe sure is a keeper..yum yum!
    Thanks a lot for linking this to bookmark event :)

    US Masala

  3. Unknown Says:
  4. thats very innovative harini...love it.book marked

  5. Raji Says:
  6. The poori is looking so puffed up. Would make a good treat for my daughter. Beautifully recreated.

  7. lovely puff pooris & very inviting...

  8. Priya Suresh Says:
  9. Those pooris looks extremely inviting, marvellous..

  10. Satya Says:
  11. Very tempting puris...

  12. divya Says:
  13. Droolinggggg..and your pic is great :))

  14. Unknown Says:
  15. Wow an uber rich and high calorie dish - but love it - Heck, who can resist ghee and sugar and almonds ;)

  16. agree with Priya @ Now serving this one looks irresistible-- keeper recipe !

  17. Suma Gandlur Says:
  18. Glad that you liked them. Love the way they look like triangular pooris but I think they are not supposed to be puffed. Sorry about my observation though.

  19. Harini Says:
  20. Thanks everyone
    @Suma - I was wondering about whether these should puff at all..Actually only 2-3 of them puffed out and the rest didn't! I thought these would look good for the pictures :)

  21. Unknown Says:
  22. wow, even I have it bookmarked from Suma. Great execution.

  23. Archana Says:
  24. I am drooling. Lovely

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