Pakatali Puri

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

Did you enjoy this recipe? Here are some Indian desserts recipes to try:

• Besan Ladoo
• Kalakand
• Badam Burfi
• Mango Shrikhand
• Rice Kheer
• Gajar Halwa

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5 from 2 votes

Pakatali puri

Fried flatbreads glazed in lemon-saffron flavored syrup

Prep Time50 mins

Cook Time10 mins

Total Time1 hr

Course: Dessert

Cuisine: Indian

Servings: 5

Calories: 528kcal

Author: Archana Mundhe

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

Nutrition

Calories: 528kcal | Carbohydrates: 62g | Protein: 3g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 77mg | Sodium: 5mg | Potassium: 56mg | Sugar: 40g | Vitamin C: 1.2mg | Calcium: 13mg | Iron: 1.3mg

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