A delightful breakfast treat from Old Delhi, these small, crispy puris are made with semolina and all-purpose flour. Their unique crumbly texture makes them the perfect vessel for scooping up spicy aloo sabzi or sweet sooji halwa.
Prep35 min
Cook15 min
Servings4
Serving size: 1 serving
382cal
7gprotein
42gcarbs
20g
Ingredients
1 cup Fine Semolina (Also known as fine suji or rava)
0.5 cup All-Purpose Flour (Also known as maida)
2 tbsp Ghee (Melted, for the dough)
0.5 tsp Carom Seeds (Also known as ajwain)
0.75 tsp Salt
0.5 cup Warm Water (Use as needed)
2 cup Oil (For deep frying)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the fine semolina, all-purpose flour, carom seeds, and salt. Mix thoroughly.
A classic Indian dessert made with roasted semolina, ghee, sugar, and nuts. This warm, sweet, and aromatic pudding is often made for festivals and special occasions, ready in under 30 minutes.
Crispy Nagori Puri with melt-in-mouth Sooji Halwa – a soul-satisfying breakfast treat!
This north_indian dish is perfect for breakfast. With 994.96 calories and 14.11g of protein per serving, it's a nutritious choice for your meal plan.
fat
Pour the 2 tablespoons of melted ghee into the dry mixture.
Using your fingertips, rub the ghee into the flour until it resembles coarse, damp sand. This process, known as 'moyan', is essential for a crispy texture.
Gradually add warm water, a little at a time, and knead to form a very stiff and tight dough. It should be stiffer than regular chapati or puri dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the semolina to fully absorb the water and swell.
2
Shape the Puris
After the resting period, knead the dough again for 1-2 minutes until it is smooth but still firm.
Divide the dough into 20 small, equal-sized balls.
Take one ball and roll it into a small circle about 2-3 inches in diameter. Keep the thickness slightly more than a regular puri, around 2-3 mm.
Roll out all the puris and place them on a plate. Keep them covered with a cloth to prevent them from drying out while you heat the oil.
3
Fry the Puris
Heat the oil in a kadai or deep pan over medium-low heat. The oil should not be smoking hot. To test, drop a small piece of dough; it should sizzle and rise to the surface slowly and steadily.
Carefully slide 3-4 puris into the hot oil, ensuring not to overcrowd the pan.
Fry on low to medium heat. They may not puff up as dramatically as regular puris. You can press them gently with a slotted spoon to encourage puffing.
Once the bottom side is light golden, flip them over. Fry until both sides are golden brown and crisp. This will take about 3-4 minutes per batch.
The slow frying process is crucial for making them 'khasta' or crispy through and through.
4
Serve
Remove the fried puris with a slotted spoon, letting the excess oil drip back into the pan.
Place them on a wire rack or a plate lined with paper towels to absorb any remaining oil.
Serve the Nagori Puris immediately while they are hot and at their crispiest, traditionally with Aloo ki Sabzi and Sooji Halwa.
613cal
7gprotein
76gcarbs
32gfat
Ingredients
1 cup Sooji (Fine variety preferred)
0.5 cup Ghee
0.75 cup Sugar (Adjust to taste)
3 cup Water
12 whole Cashew Nuts (Halved or chopped)
10 whole Almonds (Slivered or chopped)
2 tbsp Raisins
0.5 tsp Cardamom Powder (Freshly ground is best)
1 pinch Saffron Strands (Optional, for color and aroma)
Instructions
1
Prepare Sugar Syrup
In a saucepan, combine 3 cups of water, 3/4 cup of sugar, cardamom powder, and saffron strands.
Bring the mixture to a rolling boil over medium-high heat, stirring until the sugar dissolves completely.
Once boiling, reduce the heat to the lowest setting to keep the syrup hot while you roast the sooji. This is crucial for a lump-free halwa.
2
Roast Nuts & Sooji
While the syrup is heating, melt the ghee in a heavy-bottomed pan (kadai) over medium heat.
Add the cashews and almonds and fry for 1-2 minutes until they turn a light golden brown. Add the raisins and fry for another 30 seconds until they plump up.
Remove the nuts and raisins with a slotted spoon and set them aside.
In the same ghee, add the sooji. Reduce the heat to low and roast, stirring continuously, for about 8-10 minutes.
The sooji is perfectly roasted when it becomes fragrant, turns a light golden color, and the ghee begins to separate from the grains.
3
Combine and Cook Halwa
With the flame still on low, carefully and slowly pour the hot sugar syrup into the roasted sooji. Stand back as the mixture will bubble and splutter vigorously.
Stir continuously and quickly to prevent any lumps from forming.
The sooji will absorb the liquid rapidly. Continue to cook, stirring, for 2-3 minutes until the halwa thickens and starts to pull away from the sides of the pan.
4
Garnish and Serve
Stir in the fried nuts and raisins, reserving a few for garnish.
Turn off the heat, cover the pan with a lid, and let the halwa rest for 5 minutes. This allows the sooji grains to swell and become fluffy.
