Pakatali Puri is a luscious Indian dessert made with rolled dough discs that are fried and dipped in aromatic sugar syrup infused with lemon and saffron. Traditionally made in Western India, this dish will remind you of the country fair fried dough.
If there is one Indian dessert recipe you want to learn, "Pakatali Puri" or "Pakatlya Purya" is the one I would recommend. Easy to make, these heavenly puris use a few basic ingredients and are nut-free.
This week we are celebrating a traditional Hindu festival called Naagpanchami. The festival is to worship snakes and there are many legends in Hindu mythology narrated to the importance of this day. For me, this festival brings back the memories of my mom making the scrumptious Pakatali Puri.
I have been lucky to be in India for many years during the month of August to enjoy these puris made by my Mom. For the years when we will not be in India, I realized that I am going to miss many festivals and foods.
With Nagpanchami right around the corner, I called up Mom and got the detailed recipe for making 'Paakatali puri'. As Mom was explaining the recipe details, I knew right away that they were going to be pretty simple to make.
Instructions
Step by step, No-fail, Easy Paakatali Puri recipe:
Step1: Mix sooji, all-purpose flour, yogurt, and hot ghee.
Step 2: Using 1 to 2 tablespoons of water knead the flour to make firm dough.
Step 3: Let the dough sit for 45 minutes. Then beat it with a pestle for 5 mins, this step helps make the dough soft and easy to roll.
Step 4: Make 12-15 balls out of the dough and roll them into 2-inch circles. Cut small holes into the rolled puri's using a knife. Making holes prevents the puri from fluffing up and helps to get the crispy and flaky texture for the dish.
Step 5: Make the sugar syrup by boiling the sugar with water, lemon juice, and saffron together for 5 minutes on medium heat. The syrup should look translucent when ready.
Step 6: Heat ghee in a small frying pan at medium-low heat. Fry 3 to 4 puri's at a time until they are lightly golden on both sides. Take them out of the oil and dip them in the sugar syrup. Keep the fried puri in the syrup until the next batch of puris is being fried. Then take the puris out of the syrup using a pair of tongs. Repeat this process of frying and soaking in the syrup for the rest of the puris These Puri's can be stored at room temperature for 2 to 3 days.
Serving
Serve these puris at room temperature as dessert. You can also enjoy them as a snack with a hot cup of chai.
Storing
Store the puri's at room temperature for 3 to 4 days.
More Indian Desserts
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Recipe
Pakatali puri
Ingredients
- ½ cup sooji rava
- ½ cup all purpose flour maida
- 2 tablespoons plain yogurt
- 1 tablespoon hot ghee for dough
- ¾ cup ghee for frying **
- 1 cup sugar
- ½ cup water
- 1 tablespoon lemon juice
- 1 pinch saffron
Instructions
- Mix sooji, all-purpose flour, yogurt, and hot ghee. Using 1 to 2 tablespoons of warm water knead the flour to make firm dough. Let the dough sit for 45 minutes. Then beat it with a pestle for 5 mins to make the dough get softer and easier to roll.
- Make 15 balls out of the dough and roll them into 2-inch circles. Cut small holes into the rolled puri's using a knife, this prevents the puri from fluffing up and gives the puri's crispy and flaky texture.
- Add sugar and water in a medium sauce pan. Cook on medium heat until the syrup comes to a gentle boil. Add lemon juice, and saffron and simmer for 5 minutes on low heat. The syrup should look translucent when ready.
- Heat ghee in a small frying pan at medium-low heat. Fry 3 to 4 puri's at a time until they are lightly golden on both sides. Take them out of the oil and dip them in the sugar syrup. Keep the fried puri in the syrup until the next batch of puris are being fried. Then take the puris out of the syrup using a pair of tongs. Repeat this process of frying and soaking in the syrup for the rest of the puris. These Puri's can be stored at room temperature for up to 3 days.
Video
Notes
- This recipe makes about 15 puris
- Traditionally puris are fried in ghee but you can also fry in neutral oil
Divya Deepak Rao says
Oh my God Archana that looks mouthwatering! I'm definitely going to try it:) Deep fried & lemon glaze is just too perfect:)
Didn't know it's made for Nagapanchami... We usually make something called Tambittu
Archana says
Thank you Divya! I would love to learn how to make Tambittu, never tried it before.
lorigreer says
Thank you for sharing this special recipe!
Archana says
You are most welcome Lori!
Cook with Smile.. says
This sounds easy and yummy?.
Archana says
Thank you..It is super easy to make!
dishdessert says
looks delicious !
Archana says
Thank you!
Ruchisvegkitchen says
Looks amazing
Archana says
thank you Ruchi
Hans Susser says
Stunningly simple and wonderful 🙂
Archana says
Thank you Hans!
healthyindiankitchen says
My mom-in-law makes something very similar to these. These puris look delicious Archana! I will be trying these very soon 🙂
Archana says
Thank you Mona! Let me know how you like them. Very easy to make.
Utkarshini Khanna says
Yummy yummy and so festive!
Archana says
Thank you Utkarshini!
Priya@MasalaVegan says
These look scrumptious and I haven't seen these for ages! Thanks for the memory trip ?
Archana says
Thank you Priya!