Sweet Puda - I never knew that such a recipe existed until my mother-in-law shared it with me. This recipe strangely reminded me of malpua/malpura – a sweet indian dish. Although, it has a different taste to it. Malpuas are more sweeter than pooras. Fennel seeds also known as saunf are added to the batter which lends a subtle sweet flavour to this sweet dish.
In punjabi, this dish is called as Poora/Pooda/Puda. Much like the earlier recipes I have posted, this one is again a simple recipe and easy to make in less time. Its excellent to have it hot during rains or in cold weather. It is often made in the rainy season. There is another variation of Poora recipe in which they are made in flat pan and thus absorb less oil.
Ingredients for Poora/Pooda/Puda:
- 1 cup wheat flour/atta
- 1 tsp fennel seeds or saunf
- sugar to taste
- ghee or oil for frying
Method for making the Poora/Pooda/Puda Recipe:
1: 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.
2: We will be using the deep frying method here. 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.
3: The puda will puff whilst frying. Turn it and fry the other side. Once it is golden brown, remove it. Drain the excess oil or ghee by keeping it in 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.
4: Serve the punjabi pudas hot with indian tea.