Tamil Nadu Style Badam Puri Recipe (Almond Stuffed Whole Wheat Puri)
Introduction
Tamil Nadu Style Badam Puri (Almond Stuffed Whole Wheat Puri) is a unique dessert that brings together the rich, earthy flavors of almonds and the wholesome goodness of whole wheat. This sweet, crispy puri, stuffed with a mixture of ground almonds and jaggery, is a popular choice during festive seasons and special occasions. Combining the nuttiness of almonds with the warmth of palm jaggery, this recipe offers a delightful twist on traditional puris, making it perfect for those looking to create something both unique and indulgent.
In this recipe, the dough is made from a blend of whole wheat flour and semolina (sooji), giving it a distinct texture that pairs beautifully with the rich, flavorful almond filling. The puris are fried to golden perfection, creating a crispy exterior that contrasts with the sweet, nutty center. Served best with Basundi (a nutty condensed milk pudding) or classic gulab jamun, Tamil Nadu Style Badam Puri is sure to elevate any dessert table and leave your guests craving more.
Ingredients
| Ingredients for Dough | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Sooji (Semolina/Rava) | 4 tbsp |
| Water (to knead) | As required |
| Ingredients for Stuffing | Quantity |
|---|---|
| Whole Almonds (Badam), soaked and skin removed | 20 pieces |
| Palm Jaggery | 2 tbsp |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Course: Dessert
Cuisine: Tamil Nadu
Diet: Vegetarian
Instructions
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Prepare the Dough: Start by kneading the dough for the puris. In a large bowl, combine the whole wheat flour and semolina (sooji). Gradually add water and knead the ingredients into a soft and smooth dough. Cover the dough with a damp cloth and allow it to rest for a few minutes to set.
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Prepare the Stuffing: While the dough is resting, prepare the stuffing. Soak the almonds in warm water for a few hours to soften their skins. Once soaked, peel the almonds and grind them into a coarse mixture along with the palm jaggery. Set this mixture aside.
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Shape and Stuff the Puri: Heat oil in a deep frying pan (kadai) over medium heat. Meanwhile, take a small ball of the rested dough and roll it into a flat disc. Roll it out gently, not too thin, to ensure it holds the stuffing.
Place about one teaspoon of the almond-jaggery mixture in the center of the dough disc. Fold the edges of the dough over the filling, sealing it tightly to avoid any gaps. Gently flatten the stuffed dough ball and roll it out again into a puri shape, ensuring the thickness is about 1 centimeter.
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Fry the Puri: Once the oil is hot (test by dropping a small piece of dough to see if it rises to the surface), carefully place the stuffed puris into the oil. Fry them one at a time, turning them over as needed to ensure they brown evenly on both sides. The puris should puff up and become golden brown.
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Drain and Serve: Once the puris are fried to perfection, remove them from the oil and drain excess oil on a napkin or paper towel. Repeat the process for the remaining dough and stuffing.
Serving Suggestions
Serve the Tamil Nadu Style Badam Puri hot and crispy. For a more indulgent treat, pair it with Basundi (a nutty condensed milk pudding) or traditional gulab jamun. This combination of sweet puris with creamy or syrupy desserts makes for a memorable dessert course after a hearty Sunday meal or festive celebration.
Conclusion
Tamil Nadu Style Badam Puri is a delightful dessert that captures the essence of traditional Tamil flavors while offering a new twist with the almond and jaggery stuffing. With its perfect balance of textures — from the soft dough to the crunchy almonds and sweet jaggery — this dish is an ideal treat for any special occasion. Whether you’re celebrating a festival or simply craving something sweet and unique, this recipe will bring joy to your table and make your meal even more special.
