Badam Puri
Badam Puri is a traditional Indian recipe for a classic Diwali snack of flour, ground almond, ghee and food colouring folded pastry triangles that are deep fried and coated in sugar syrup before serving. The full recipe is presented here and I hope you enjoy this classic Indian version of: Badam Puri.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
10–12
Rating: 
Tags : Vegetarian RecipesIndian Recipes
Badam Puri a Classic Indian recipe for a Diwali snack of flour, ground almond, ghee and food colouring folded pastry triangles that are deep fried and coated in sugar syrup before serving.
Ingredients:
200g fine plain flour (maida)
50g ground almonds
1 1/2 tbsp ghee
1/2 tsp baking powder
1 drop of yellow food colouring
small pinch of salt
For the Sugar Syrup:
200g sugar
250ml water
Method:
Combine the ghee, baking powder, salt and food colouring in a bowl. Beat this mixture continuously with your fingers for 6 minutes.
Once the ghee mixture forms a smooth paste sift over the flour and ground almonds then rub in the ghee mixture with your fingertips. Add just enough cold water to bring the ingredients together as a soft dough. Turn this dough out onto a lightly-floured work surface and knead for at least 8 minutes, or until very smooth and elastic (during this time ensure that no cracks form in the dough). Cover with a damp cloth and set aside as you prepare the sugar syrup.
Combine the water and sugar in a pan. Heat gently until the sugar dissolves, then bring to a boil. Reduce to a simmer and cook until thickened. You are looking for quite a thick, lightly golden syrup so that the puris can be coated with the syrup to make them sweet, but still retain their crispness.
Now prepare the badam puris. Tear small portions from the dough and shape into balls. Roll these out into discs about 10cm in diameter. Fold each round in half, then fold again so that you have four-layered triangle shapes. Gently pass your rolling pin over the badam puris to lightly press the layers together.
Pour oil to a depth of about 5mm in a frying pan set over medium-low heat. When the oil is heated, gently add the puris one by one, spacing them out as they will swell when cooked. Cook on both sides until nicely golden brown all over.
When cooked, remove with a slotted spoon and drain on kitchen paper.
When the sugar syrup has thickened take off the heat. Add a little food colouring and flavoured extract, if desired (this is optional). Drop the drained badam puris into the hoy syrup and turn gently to coat evenly. Place the syrup back over gentle heat and cook the badam puris for about 5 minutes, or until thoroughly impregnated with the syrup.
Remove with a slotted spoon and spread out on a plate to dry.
They can be served immediately whilst still hot or they can be allowed to cool before serving.