Tamil Nadu Style Badam Puri Recipe (Almond Stuffed Whole Wheat Puri Recipe)
Tamil Nadu Style Badam Puri, also known as Almond Stuffed Whole Wheat Puri, is a delicious and indulgent dessert that brings together the goodness of whole wheat flour, almond stuffing, and the natural sweetness of palm jaggery. This traditional treat is a perfect combination of crispy puris and a rich almond filling, making it a wonderful choice for special occasions, festivals, or even a delightful Sunday treat to enjoy with loved ones.
The recipe is simple yet satisfying, combining the wholesomeness of whole wheat flour and the nutty flavor of almonds. You can pair it with Basundi (a rich and creamy condensed milk pudding) or Gulab Jamun for an extra touch of indulgence. The process of making Badam Puri is a fun experience, especially when enjoyed with family or friends as you prepare and fry the puris together.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sooji (Semolina/Rava) | 4 tablespoons |
| Water (to knead) | As required |
| Almonds (Badam) | 20, soaked and skins removed |
| Palm Jaggery | 2 tablespoons |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 200-250 kcal |
| Carbohydrates | 30-35g |
| Protein | 4-5g |
| Fat | 6-8g |
| Fiber | 2g |
| Sugar | 8-10g |
| Sodium | 20mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Servings
| Servings | 4 servings |
Cuisine
| Cuisine | Tamil Nadu |
|---|---|
| Course | Dessert |
| Diet | Vegetarian |
Instructions
-
Prepare the Dough:
Begin by kneading the dough for the puris. In a large mixing bowl, combine the whole wheat flour and semolina (sooji). Gradually add water, a little at a time, and knead the dough until it reaches a soft and smooth consistency. Cover the dough with a damp cloth and set it aside to rest for 5-10 minutes. -
Make the Almond Stuffing:
While the dough is resting, take the soaked almonds and remove their skins. Grind the almonds into a coarse mixture. You can do this using a stone grinder or a food processor. Once the almonds are ground, add the palm jaggery to the mixture and pulse a few times until it forms a thick, paste-like consistency. Set the almond-jaggery mixture aside. -
Fry the Puris:
Heat oil in a deep pan or kadai on medium heat for frying the puris. While the oil heats up, divide the dough into small equal-sized balls (about the size of a golf ball). Roll each ball of dough into a flat disc using a rolling pin. Be sure not to roll it too thinβaim for a thickness of about 2-3 mm. -
Stuff the Puri:
Take a teaspoon of the almond-jaggery mixture and place it in the center of each rolled-out dough circle. Carefully fold the edges of the dough to encase the almond stuffing in the center. Pinch the edges to seal the filling inside, ensuring there are no holes. Gently flatten the stuffed dough ball with your fingers and roll it out again to about 1 cm thickness. Take care not to press too hard, as the stuffing should remain intact. -
Fry the Stuffed Puri:
Once the oil is hot (test by dropping a small piece of dough into the oil β if it sizzles immediately, the oil is ready), gently slide one puri at a time into the hot oil. Fry the puris, flipping them occasionally, until they turn golden brown and crispy on both sides. This should take around 2-3 minutes per puri. Be sure to fry the puris on medium heat to ensure they cook evenly and do not burn. -
Drain Excess Oil:
Once the puris are golden and crispy, remove them from the oil using a slotted spoon and drain any excess oil by placing them on a paper napkin or kitchen towel. -
Serve:
Repeat the process with the remaining dough balls and almond-jaggery mixture. Serve the hot and crispy Tamil Nadu Style Badam Puri warm, either on its own or with Basundi (Rabri) for a delightful dessert experience. Alternatively, enjoy them with Gulab Jamun for a festive treat.
Tips for Perfect Badam Puri
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Resting the Dough: Resting the dough for 5-10 minutes ensures that it becomes soft and pliable, making it easier to roll and shape the puris.
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Almond Paste Texture: Ensure that the almond paste has a coarse texture, as it will make the filling more flavorful and provide a nice contrast to the crispy puri.
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Frying Temperature: The oil should be hot enough to fry the puris quickly and evenly. If the oil is not hot enough, the puris may absorb excess oil and become greasy. On the other hand, if the oil is too hot, the puris may burn before they cook through.
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Serving Suggestions: Tamil Nadu Style Badam Puri pairs wonderfully with a glass of chilled Basundi (a rich, creamy condensed milk dessert). Alternatively, serve it with Gulab Jamun for an added touch of sweetness and richness.
Conclusion
This Tamil Nadu Style Badam Puri Recipe (Almond Stuffed Whole Wheat Puri Recipe) is a classic dessert that combines the wholesomeness of whole wheat flour and the nutty goodness of almonds, making it an ideal treat for anyone with a sweet tooth. Its simple preparation, combined with the indulgent filling of palm jaggery and almonds, makes it a delightful dessert option for your Sunday meal or any festive occasion. Whether paired with Basundi or enjoyed on its own, these crispy and flavorful puris will surely be a hit at your table.
