Paakatali puri {fried flatbread glazed in lemon-saffron flavored syrup}

If there is one Indian dessert recipe you want to learn, ‘paakatali puri’ is the one i would recommend. It is the yummiest recipe which uses few basic ingredients and is also nut free. It is easy to make and tastes heavenly with its crispy and luscious texture!

Last Sunday, we celebrated 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 ‘paakatali puri’ – Fried dough flatbreads drenched in sugar syrup infused with saffron and a hint of lemon!

IMG_9433 I have been lucky to be in India for many years during the month of August to enjoy these puris made by my Mom. This year, we visited India much earlier.  Now that we are back, I realized that I am going to miss many hindu festivals and the special FOODS! With Naagpanchami 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. So here I was on a Sunday morning making the perfectly crisp, sweet and delicious puris!

Here is the step by step no-fail recipe that yields about 15 puri’s:

Mix semolina, all-purpose flour, yogurt and hot ghee.

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Using 1-2 tbsp of water knead the flour to make firm dough.

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Let the dough sit for 45 mins. Then beat it with a pestle for 5 mins. This step helps make the dough get softer and easier to roll.

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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. This step helps to get the right crispy and flaky texture for the dish.

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Make the sugar syrup by boiling the sugar with water, lemon juice and saffron together for 4-5 mins on medium heat. The syrup should look translucent when ready.

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Heat ghee in a small frying pan at medium-low heat. Fry 3-4 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’s in the syrup until the next batch of puris are being fried. Then take the puri’s out of the syrup using a pair of tongs. Repeat this process of frying and soaking in the syrup for rest of the puris These Puri’s can be stored at room temperature for 3-4 days.

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Recipe:

Prep time: 10 mins Standing time: 45 mins  Cooking time:10 mins  

Ingredients:

1/2 cup of rava/semolina
1/2 cup maida/all purpose flour
1 tbsp ghee for dough
3/4 cup ghee for frying
2 tbsp plain yogurt
1 cup sugar
1 tbsp lemon juice
1 tsp saffron strands

Directions:

  1. Mix semolina, all-purpose flour, yogurt and hot ghee. Using 1-2 tbsp of warm water knead the flour to make firm dough. Let the dough sit for 45 mins. Then beat it with a pestle for 5 mins. This step helps make the dough get softer and easier to roll.
  2. 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. Making holes prevents the puri from fluffing up. This steps also helps to get the right crispy and flaky texture for the dish.
  3. Make the sugar syrup by boiling the sugar with 1/2 cup water, lemon juice and saffron together for 4-5 mins on medium heat. The syrup should look translucent when ready.
  4. 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. Making holes prevents the puri from fluffing up. This step helps to get the right crispy and flaky texture for the dish.
  5. Heat ghee in a small frying pan at medium-low heat. Fry 3-4 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’s in the syrup until the next batch of puris are being fried. Then take the puri’s out of the syrup using a pair of tongs. Repeat this process of frying and soaking in the syrup for rest of the puris. These Puri’s can be stored at room temperature for 3-4 days.

Enjoy and Happy Naagpanchami!

 

 

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