punjabi poora recipe | sweet pooda

Punjabi poora or pooda recipe with step by step photos. Poora recipe Is a Punjabi sweet dish and often made during the rains.

This is a very simple and easy Punjabi delicacy made using few ingredients. The main flavor in this dish comes from the fennel seeds (saunf).

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punjabi poora recipe, puda recipe

There are two ways to make poora. It can be deep fried like pakoras or made like crepes/pancakes/dosas on a flat griddle.

Obviously, the latter variation consumes less oil than the deep-fried one and is a more healthier option. To make the poodas, you will need a non stick flat griddle or a non-stick tava, so that it does not stick to the tava.  If you are interested in the deep-fried version then here is its link:Gulgule

Serve the poora as a snack with a cup of hot tea and if it is raining then it is the best time to have them.

How to make poora recipe

1. In a bowl, sieve 1 cup whole wheat flour (atta). Then add 1 teaspoon fennel seeds (saunf).

Punjabi poora/puda recipe

2. Add sugar according to your taste. Add more if you want more sweetness.

Punjabi poora/puda recipe

3. Add water as required and make a batter.

Punjabi poora/puda recipe

4. The batter can be slightly thinner than the normal dosa batter. Mix well so that the sugar dissolves. i have used sugar. But if you like the taste of jaggery (gur), then 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.

Punjabi poora/puda recipe

5. Heat a flat non-stick griddle or tawa. Smear it lightly with ghee or butter or oil.

Punjabi poora/puda recipe

6. Now take 2 tbsp of the batter and pour the batter on the tawa or griddle.

Punjabi poora/puda recipe

7. Spread the batter in a circular fashion like a dosa.

Punjabi poora/puda recipe

8. Once the base of the pooda starts cooking, you will see the top also getting cooked. If you want then you can smear some ghee on the top side. Flip the poora now and cook for 2 minutes.

Punjabi poora/puda recipe

9. again flip the poora. You will see that second side is also cooked. Cook again for some minutes. You can flip it again if its not done. When the poora becomes browned on both sides its done.

Punjabi poora/puda recipe

10. Now you can remove it and make the other poora in the same manner.

Punjabi poora/puda recipe

11. Serve hot with masala chai.

Punjabi poora/puda recipe
If you are looking for more sweet recipes then do check:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

poora recipe

4.67 from 3 votes
Tasty pancakes made with whole wheat flour and fennel seeds.
poora recipe, puda recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Course:snacks
Cuisine:punjabi
Servings (change the number to scale):6
(1 CUP = 250 ML)

Ingredients

  • 1 cup whole wheat flour
  • 1 teaspoon fennel seeds
  • sugar to taste
  • water as required
  • ghee or oil for frying

Instructions

  • Sieve the whole wheat flour. Add the fennel seeds.
  • Add sugar according to your taste. Add more if you want more sweetness.
  • Add water and make a batter.
  • The batter can be slightly thin than the normal dosa batter. Mix well so that the sugar dissolves. 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.
  • 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 tawa or griddle.
  • 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. If you want then you can smear some ghee on the top side. Flip the poora now and cook for 2 minutes.
  • Again flip the poora. You will see that second side is also cooked. Cook again for some minutes. You can flip it again if its not done. When it becomes browned on both sides its done. 
  • Remove and make the other poora in the same manner.
  • Serve hot.

Notes

1. While making them, 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 them on a medium flame, so that they get cooked evenly.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in 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 formally trained both in mainstream indian as well as international cuisines.

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4 comments/reviews

  1. Very simple, practical and easy to follow!

    • thank you.

  2. Hey thr! I liked your pooda recipe and tried it tonight. Thanks for posting it! I am looking for a punjabi dessert called Amrassa. I believe it is made of rice flour and jaggery. Could you please share the recipe for it? Thanks a bunch!

    • i have never heard about the amrassa recipe, but will try to find out and share the recipe.