Karnataka style Badam puri recipe | How to make badami poori | Baadaami poori

By Latha on July 18th, 2016

badam puri or badami poori recipe

Karnataka style badam puri or badami poori recipe explained with step by step pictures. This is an authentic and traditional sweet recipe from Karnataka. This crispy Badam puri or badami poori is prepared using maida (all purpose flour), ghee and sugar. Trinagular pooris are deep fried and dipped in sugar syrup to get crispy badam puris, which are soft from inside. I have posted one more recipe on this website, which is very similar to badam puri recipe. Click here to read suruli puri or suruli poori recipe.

One interesting fact about Karnataka style badam puri or badami poori is, it does not contain badam or almonds. As I know this sweet is in practice across malnad, Mysore and Bangalore region of Karnataka from ages. Recently I have also come across people adding badam or almond in Mangalore region of Karnataka (may be they have adopted from other states of India, where adding badam is in practice). I have tasted both with almond and without almond. I like this without almond ones...these are really crispy and yummy.

If you are looking for more sweet recipes then do check Carrot badam payasa, pineapple payasa, hurigadale unde or fried gram laddu, kesari bath, easy carrot halwa, easy milk peda and coconut burfi recipes.

Badam puri recipe

Preparation time: 15 min
Cooking time: 30 min
Serves: 20 pooris

Ingredients: (measuring cup used = 240ml)

  1. 3 cup maida or all purpose flour
  2. 1/2 cup ghee (standard measurement is for 1kg flour 300gm ghee)
  3. 2 cup sugar
  4. 1/2 tsp lemon juice
  5. A pinch of cardamom powder
  6. Salt as per your taste
  7. Oil for deep frying

Instructions for making badam puri or badami poori:

  1. Sieve and take maida flour in a wide bowl. Add in salt and ghee.flour and ghee for badam puri or badami poori
  2. Rub and mix well.mixing flour and ghee for badam puri or badami poori
  3. Sprinkle water little by little and prepare a soft dough having soft chapathi dough consistency.soft dough for badam puri or badami poori
  4. Make lemon sized balls from the dough.making balls for badam puri or badami poori
  5. Roll a lemon sized dough into a small poori having 6 - 7cm diameter.rolling the dough for badam puri or badami poori
  6. Now fold the rolled poori twice to get a triangular shape.folding poori for badam puri or badami poori
  7. Now roll it again gently to make it little big in size.folding poori for badam puri or badami poori
  8. Prick the rolled poori using a stick or clove or fork in 2 to 5 places. If you make less holes it will puff up more and handling the pooris later may become little difficult.pricking badam puri or badami poori
  9. Meanwhile take 2 cup sugar, 1 cup water and cardamom powder in a container. Boil until you get one string consistency. That is when you check the sugar syrup in between thumb and index fingers you shall get a string. Add in few drops of lemon juice. Adding a few drops of lemon juice in boiling sugar solution will prevent it from crystallizing.sugar syrup for badam puri or badami poori
  10. Now deep fry the rolled pooris under medium flame.deep frying badam puri or badami poori
  11. Once they are fried dip them in the sugar syrup for 30 to 40 seconds and take them out. Please note that the sugar syrup should neither be hot nor cold. It should be warm. Also I captured this image at the end, so the quantity of sugar syrup is less. Enjoy the yummy and tasty baadaami poori.dipping badam puri or badami poori in sugar syrup

Dear reader, We have a brief Kannada description of this recipe. Click here to read this recipe in Kannada.

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