Badam Poori

Thursday, 2 May 2019

Badam Poori | How to make Almond Poori

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Badam Poori is delicious and addictive poori you can make for Prasadam that are easy to make and is liked by all.

These Almond Pooris are mostly made as Neivedyam in small size with a generous garnish of badam and coconut. When Amma can’t decide on what naivedyam to make, she makes this one. It becomes even easier when we have planned for pooris.

The pooris are made little more soft with ghee added and fried as small discs. The fried ones are then dusted with coconut and loads of finely chopped/powdered Almonds and sugar.

It’s an addictive snack as well, so one has to be quite cautious about how many we make.

I know we just completed our April Mega BM and I had an exhausting time trying to meet the deadline. I somehow managed to do both the series with AtoZ Biryani, Pulao and Khichdi and AtoZ Quick 30 Minutes Meals.

When I was deciding on the themes, I felt picking up to do on Alphabet would be interesting as I was anyway doing two series with AtoZ. So I picked up B which is the theme for this new edition, we are starting today.

I am so excited to share that we are doing out 100th BM Edition and this week it’s going to be Do 3 dishes starting with the same Alphabet, any course, any course.

My pick is B and I am going to share Badam Poori.

Badam Poori

Ingredients Needed:

1 cup All Purpose Flour
A Pinch Salt
1 tbsp Ghee
2 tbsp Almond powdered
3 tbsp Sugar
1 tbsp Copra Dry Coconut
Cooking Oil for deep frying

Take the flour, salt, and ghee in a bowl and rub well.
Slowly add the water and knead to a stiff dough
Pinch out small balls and dust well to roll out 3 inch discs.
Deep fry the pooris on both sides
Drain on a kitchen towel.
Sprinkle the sugar, almond, and coconut on top.
Offer as naivedyam and partake

Almond Poori