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).

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).

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

3. Add water as required and make a batter.

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.

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

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

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

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.

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.

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

11. Serve hot with masala chai.

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

• Gajar halwa
• Besan ladoo
• Atte ka halwa
• Gulab jamun
• Shahi tukda
• Panjiri recipe

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poora recipe

4.67 from 3 votes

By Dassana Amit

Tasty pancakes made with whole wheat flour and fennel seeds.

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

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Cuisine Punjabi

Course: Snacks

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Servings 6

Units

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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