I absolutely love this Pakatali Puri recipe because it combines the crispy delight of golden puris with the aromatic sweetness of a lemon saffron syrup, creating a unique sensory experience with every bite. Plus, the addition of cardamom and nuts gives it that extra burst of flavor and texture, making it the perfect fusion of tradition and indulgence.
I savor the delightful contrast of flavors and textures in Pakatali Puri. This fried flatbread starts with a simple dough of all-purpose flour, a hint of salt, and ghee.
Once it is fried to golden perfection, it is glazed with a lemon saffron syrup infused with cardamom and provided an aromatic burst. The optional sprinkling of chopped pistachios or almonds, which I think you will adore, adds a nutritious crunch.
Ingredients
Uses of all-purpose flour: Supplies carbs; makes the puri base.
Ghee: Delivers robust taste; provides wholesome fats.
Sucrose: Provides sweetness to the syrup; delivers energy.
Lemon juice: Provides an exciting, zesty flavor.
Saffron threads: Color; and provide a unique fragrance.
Powdered cardamom: Boosts the aroma and taste.
Ingredient Quantities
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon ghee (clarified butter) or oil
- Water (as needed for dough)
- Oil (for deep frying)
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon saffron strands
- 1/2 teaspoon cardamom powder
- Chopped nuts (almonds or pistachios) for garnish (optional)
Instructions
1. In a big mixing bowl, combine the all-purpose flour and salt. Put the ghee in the bowl, and mix well with your fingers until the mixture resembles breadcrumbs.
2. Slowly introduce water and work it into the blend until a smooth, soft dough forms. Enclose the dough in a damp cloth, and let it relax for approximately half an hour.
3. In the meantime, combine sugar and 1/2 cup water in a saucepan to make the lemon saffron syrup. Place the pan over a medium flame and stir until the sugar is completely dissolved.
4. To the syrup, add the saffron strands, lemon juice, and cardamom powder. Let it simmer for a few minutes until it thickens slightly. Remove from heat and set aside.
5. Take the dough that has been allowed to rest and cut it into equal pieces. Roll each piece into a small, thin circle using a rolling pin.
6. The oil should be heated in a deep frying pan over medium-high heat. Once it is hot, the rolled puris should be gently slid into the oil and fried until they puff up and turn golden brown on both sides. They should then be removed using a slotted spoon and drained on paper towels.
7. Warm the fried puris; then, dip them into the prepared lemon saffron syrup, making sure to coat them evenly all over.
8. On a wire rack, place the glazed puris to allow any excess syrup to drain away.
9. Chopped nuts, such as almonds or pistachios, can be used to garnish the puris, if one desires, for added flavor and texture.
10. Pakatali Puri is a delightful, sweet snack. The puris are crispy and the syrup is not only fragrant but also delicious. The beauty of the dish is how the puris balance with the syrup.
Serve this and revel in the crispy, syrupy goodness.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Saucepan
4. Stirring spoon
5. Rolling pin
6. Damp cloth
7. Deep frying pan
8. Slotted spoon
9. Paper towels
10. Wire rack
FAQ
- What is Pakatali Puri?Puri Pakatali is deep-fried flatbread where the coating is a syrup flavored with lemon and saffron. This gives it an unusual sweet and aromatic glaze that makes it worthy of complementing just about any savory dish from the Indian subcontinent.
- Can I use oil instead of ghee in the dough?Certainly, you can put oil in the dough instead of ghee, and you will arrive at results that are similar enough for “good enough” to be a baking term. Ghee offers a flavor that oil does not. If you’re using an oil with a distinctive or strong flavor, you’ll want to keep that in mind, too.
- Do I have to use saffron in the syrup?The unique flavor and color of the syrup come from saffron, which you can leave out. If you want to substitute something for the color saffron provides, you can use a pinch of turmeric.
- How do I know when the puris are done frying?Puris are completed when they have inflated and changed to a golden brown hue. Oil should be avoided as an adulterant, especially in the case of puris, which should not see oil until done frying, at which point just enough oil is necessary to create a shallow pool in which to fry the puris.
- Can I prepare the syrup in advance?Certainly! You can make the syrup ahead of time and keep it in a tightly sealed container for a day or two. Then, when ready, use the syrup just as you would if you had made it fresh.
- How should I serve Pakatali Puri?Pakatali Puri may be served warm or at room temperature, and you might garnish them with chopped nuts if you’re looking to add some contrasting texture and flavorful accents to the presentation.
- Is there a substitute for cardamom powder?As an alternative, you can use cinnamon or nutmeg, but this will alter the traditional flavor profile.
Substitutions and Variations
You may substitute whole wheat flour for all-purpose flour, recognizing that the resultant baked good will be denser and have a coarser texture.
Coconut oil can be used in place of ghee, adding a subtle extra flavor to the dish.
Use ground turmeric instead of saffron strands to lend a yellow color and a small amount of flavor without the taste of saffron.
In the syrup, substitute honey for sugar. You will experience a different kind of sweetness, and the syrup will have more moisture than if you used sugar.
Pro Tips
1. Flour Mixing Tip: When mixing the ghee into the flour, use your fingertips rather than your palms. This prevents the ghee from melting too quickly and helps achieve the breadcrumb-like texture necessary for light, crispy puris.
2. Resting the Dough: Allow the dough to rest for at least 30 minutes and up to an hour. This resting time helps in gluten relaxation, making it easier to roll out thin circles and ensures the puris puff up beautifully when fried.
3. Oil Temperature: Ensure the oil is at the right temperature before frying. Test by dropping a small piece of dough into the oil. It should rise to the surface quickly and puff up. If it browns too fast, the oil is too hot; if it sinks without bubbling, it’s too cold.
4. Consistency of Syrup: Aim for a one-string consistency with the lemon saffron syrup. This means when you take a drop between two fingers and pull them apart, it should form a single thin string. This consistency ensures the puris have the perfect glaze.
5. Serving Suggestion: Serve the Pakatali Puri warm for the best texture and flavor. If you’re preparing them in advance, briefly warm them before serving to re-crisp the puris and enhance the aroma of the saffron syrup.
Pakatali Puri Fried Flatbread Glazed In Lemon Saffron Flavored Syrup Recipe
My favorite Pakatali Puri Fried Flatbread Glazed In Lemon Saffron Flavored Syrup Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Saucepan
4. Stirring spoon
5. Rolling pin
6. Damp cloth
7. Deep frying pan
8. Slotted spoon
9. Paper towels
10. Wire rack
Ingredients:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon ghee (clarified butter) or oil
- Water (as needed for dough)
- Oil (for deep frying)
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/4 teaspoon saffron strands
- 1/2 teaspoon cardamom powder
- Chopped nuts (almonds or pistachios) for garnish (optional)
Instructions:
1. In a big mixing bowl, combine the all-purpose flour and salt. Put the ghee in the bowl, and mix well with your fingers until the mixture resembles breadcrumbs.
2. Slowly introduce water and work it into the blend until a smooth, soft dough forms. Enclose the dough in a damp cloth, and let it relax for approximately half an hour.
3. In the meantime, combine sugar and 1/2 cup water in a saucepan to make the lemon saffron syrup. Place the pan over a medium flame and stir until the sugar is completely dissolved.
4. To the syrup, add the saffron strands, lemon juice, and cardamom powder. Let it simmer for a few minutes until it thickens slightly. Remove from heat and set aside.
5. Take the dough that has been allowed to rest and cut it into equal pieces. Roll each piece into a small, thin circle using a rolling pin.
6. The oil should be heated in a deep frying pan over medium-high heat. Once it is hot, the rolled puris should be gently slid into the oil and fried until they puff up and turn golden brown on both sides. They should then be removed using a slotted spoon and drained on paper towels.
7. Warm the fried puris; then, dip them into the prepared lemon saffron syrup, making sure to coat them evenly all over.
8. On a wire rack, place the glazed puris to allow any excess syrup to drain away.
9. Chopped nuts, such as almonds or pistachios, can be used to garnish the puris, if one desires, for added flavor and texture.
10. Pakatali Puri is a delightful, sweet snack. The puris are crispy and the syrup is not only fragrant but also delicious. The beauty of the dish is how the puris balance with the syrup.
Serve this and revel in the crispy, syrupy goodness.
