Karnataka style Badam puri recipe | How to make badami poori | Baadaami poori
By Latha on July 18th, 2016
Karnataka style badam puri or badami poori recipe explained with step by step pictures and a video. 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.
The standard ghee measurement for badam puri is, 300gm ghee for 1 kg flour. However you can reduce it slightly if you do not wish to add so much ghee. Or you can add a pinch of soda and reduce the ghee.
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.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 15 min
Cooking time: 30 min
Serves: 30 nos
Ingredients: (measuring cup used = 240ml)
- 3 cup maida or all purpose flour
- 1/2 cup ghee (for 1kg flour 300gm ghee)
- 2 cup sugar
- 1/2 tsp lemon juice
- A pinch of cardamom powder
- Salt as per your taste
- Oil for deep frying
Instructions for making badam puri or badami poori:
- Sieve and take maida flour in a wide bowl. Add in salt and ghee.
- Rub and mix well.
- Sprinkle water little by little and prepare a soft dough having soft chapathi dough consistency.
- Make lemon sized balls from the dough.
- Roll a lemon sized dough into a small poori having 6 - 7cm diameter.
- Now fold the rolled poori twice to get a triangular shape.
- Now roll it again gently to make it little big in size.
- 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.
- 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.
- Now deep fry the rolled pooris under medium flame.
- 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.
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