Punjabi Poora recipe

Punjabi Poora recipe

Punjabi Poora recipe Is a sweet dish and regularly made during rainfall. This is a straightforward and simple Punjabi delicacy made utilizing not many fixings. The primary flavor in this dish comes from the fennel seeds (saunf).

There are two different ways to make poora. It very well may be pan-fried like pakoras or made like crepes/hotcakes/dosas on a level frying pan.

Clearly, the last variety burns-through less oil than the pan-fried one and is a better choice. To make the poodas, you will require a non-stick level iron or a non-stick tava, with the goal that it doesn’t adhere to the Tava.

Planning Time: 5 mins            Cook Time: 25 mins           All out Tim: 30 mins


  • 1 cup entire wheat flour
  • 1 teaspoon fennel seeds
  • sugar to taste
  • water as required
  • ghee or oil for singing

Quick Steps to Follow

  1. Sifter the entire wheat flour. Add the fennel seeds.
  2. Add sugar as indicated by your taste.
  3. Add more on the off chance that you need more pleasantness.
  4. Add water and make a Batter.
  5. The hitter can be marginally more slender than the ordinary dosa player.
  6. Blend well so the sugar breaks down.
  7. I have utilized sugar.
  8. Be that as it may, in the event that you like the flavor of jaggery, you could utilize jaggery as well.
  9. In 2 or 3 tsp of water, liquefy jaggery.
  10. Utilize this dissolved jaggery to make the player with the wheat flour.
  11. Add more water whenever required.
  12. Warmth a level non-stick iron.
  13. Smear it daintily with ghee or margarine or oil.
  14. Presently take 2 tbsp of the player and pour the hitter on the Tawa or iron.
  15. Spread the player in a round style like a dosa.
  16. When the base of the pooda begins cooking, you will see the top likewise getting cooked.
  17. On the off chance that you need, at that point, you can spread some ghee on the top side.
  18. Flip the poora and cook for over 2 mins.
  19. Again flip the poora. You will see that the subsequent side is additionally cooked.
  20. Cook again for certain minutes.
  21. You can flip it again if it’s not done.
  22. At the point when it gets earthy colored on the two sides it’s finished.
  23. Eliminate and make the other poora in a similar way.
  24. Serve hot.

Serve the poora as a nibble with some hot tea and on the off chance that it is coming down, at that point it is the best and ideal opportunity to have them.