Punjabi poora or pooda recipe or pua are sweet Pancakes made with whole wheat flour, fennel seeds, sugar (or jaggery) and oil or ghee. It makes for an easy and quick sweet snack that gets done in just 30 minutes. This Poora recipe is a Punjabi sweet dish and often made during the monsoon season.
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 some recipes that are very simple to prepare and made with only a few ingredients and yet taste good. This is one such recipe and it is liked by everyone at our home.
There are two ways to make poora. It can be deep-fried like pakoras or made like pancakes on a flat griddle or skillet or tawa.
Obviously, the latter variation consumes less oil than the deep-fried one and is a more healthier option. For a vegan version use oil instead of ghee.
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 Masala Tea and if it is raining then it is the best time to have them. For best taste and texture have them hot or warm as they are prepared.
How to make Poora Recipe
1. In a bowl, sieve 1 cup whole wheat flour (atta). Then add 1 teaspoon fennel seeds (saunf). Fennel seeds give a good flavor, so don’t skip adding them.
2. Add 3 to 4 tablespoons sugar or according to your taste. Add more if you want more sweetness in the dish.
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 recommend not to add all water at once. Add water in parts and mix and continue doing so until you get the right consistency. If the batter becomes too thin then add some whole wheat flour to get the right consistency in the batter as shown in the below photo.
I have used sugar. But if you like the taste of jaggery (gur), then you could use jaggery too.
In 2 or 3 tablespoons of water, dissolve jaggery powder or grated jaggery. Add this dissolved jaggery solution to the whole wheat flour. Add more water if required.
5. Heat a flat non-stick griddle or well seasoned cast iron tawa or skillet. Smear it lightly with ghee or butter or oil. Keep the heat to low or medium-low.
6. Now take 2 to 3 tablespoons of the batter and pour the batter on the tawa or griddle.
7. Spread the batter lightly in a circular fashion like a pancake. Once you have spread the batter then increase the heat to medium-low or medium.
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 or oil on the top side. Flip the poora now using a spatula and cook for 2 minutes.
9. Again flip the poora. You will see that the second side is also cooked. Cook again for some minutes. You can flip it again if it is not done. When the poora becomes browned on both sides it is done.
10. Now you can remove it and make the other poora with the batter in the same manner. Regulate the heat as needed.
11. Serve it hot or warm with masala chai or Ginger Tea as an evening snack or tea time snack or for breakfast.
We enjoy them as it is without any side chutney or dip. They taste best when you serve them hot or warm. If not serving immediately then store them in a roti basket.
If you are looking for more sweet recipes then do check:
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- 1 cup whole wheat flour – 120 grams
- 1 teaspoon fennel seeds
- 3 to 4 tablespoons sugar or add as required, can swap with jaggery
- water as required
- oil or ghee for frying
- Sieve the whole wheat flour. Add the fennel seeds.
- Add sugar according to your taste. Add more if you want more sweetness.
- Add water in parts. Whisk and stir to make a smooth batter.
- The batter can be slightly thin than the normal dosa batter or like that of a pancake batter. Mix very well so that the sugar dissolves.
- I have used sugar. But if you like the taste of jaggery, you could use jaggery too.
- If using jaggery, then in 2 or 3 tablespoons of water, dissolve the jaggery. Add this dissolved jaggery solution to the wheat flour. Add more water if needed.
- Heat a flat non-stick griddle or tawa or skillet. Smear it lightly with ghee or butter or oil.
- Now take 2 to 3 tablespoons of the batter and pour the batter on the tawa or griddle. Keep the heat to low.
- Spread the batter lightly like a pancake. Once you have spread the batter then increase the heat to medium-low or medium.
- 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 remaining poora in the same manner. Regulate the heat as needed.
- Serve them hot or warm for best taste and texture with a side of tea.
- While making them, I suggest to use a non stick flat pan or a well seasoned cast iron griddle or skillet.
- When spreading the batter, always keep the griddle on a low heat. This tip is also applicable when cooking dosa. If the griddle is hot, then it becomes difficult to spread the batter as the batter gets cooked at the base.
- Cook them on a medium flame, so that they get cooked evenly.
- You can add sugar as per your taste preferences.
- The recipe can be scaled to make a small batch or big batch.
- Note that the approximate nutrition info is for 1 poora.
Nutrition Info (Approximate values)
This Poora Recipe post from the archives (March 2010) has been republished and updated on 2 October 2021.