sweet puda recipe, how to make punjabi puda recipe

sweet poora or pooda recipe is a punjabi sweet dish and often made during the rains.

sweet puda or poora recipe. i never knew that such a recipe existed until my mother-in-law shared it with me.

Puda Recipe: Sweet Puda Recipe, Punjabi Puda Recipe, Pura - Poora Recipe

this recipe reminded me of malpua – 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.

if you are looking for more sweet recipes then do check:

sweet puda Recipe

Prep Time:5 mins
Total Time:5 mins
sweet poora or pooda recipe is a punjabi sweet dish and often made during the rains.
Puda Recipe: Sweet Puda Recipe, Punjabi Puda Recipe, Pura - Poora Recipe
Course:breakfasts
Cuisine:punjabi
Servings:3

INGREDIENTS FOR sweet puda Recipe

(1 CUP = 250 ML)
  • 1 cup whole wheat flour or atta
  • 1 teaspoon fennel seeds or saunf
  • sugar to taste, add as required
  • water, add as required
  • ghee or oil for frying

HOW TO MAKE sweet puda Recipe

  • sieve 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 it is golden brown, remove it.
    drain the excess oil or ghee by keeping it in on kitchen tissues. 
  • this way you fry one puda 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.
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namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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16 comments/reviews

  1. Vivo en BUENOS AIRES -ARGENTINA-gracias por las recetas y explicaciones para NAVRATRI es un sitio de mucha ayuda para principiantes y admiradores de la Civilización India, gracias .-Margarita

  2. Hi Dassana,

    I love this puda but never tried in a fear of it obsorbs more oil and i m kind of calorie counter… Is there any way to make it to absorb less oil… And BTW I simply love your recepies and its helping me a lot becoz my Hubby is Vegeterian… Good Luck with your work and we will wait for you next receipies….

  3. It was my first Karwa Chauth this time and was remembering all the sweets mom used to make and we relished, this is one of the things which my mom makes as well.Thanks for sharing the recipe :).You have a wonderful blog.

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