Posted on: October 2, 2021 Posted by: Joven Comments: 0

Punjabi poora or pooda recipe or pua are sweet Pancakes made with whole wheat flour, fennel seeds, sugar (or jaggery) and oil or ghee. It makes for an easy and quick sweet snack that gets done in just 30 minutes. This Poora recipe is a Punjabi sweet dish and often made during the monsoon season.

Punjabi puda served on a white plate

This is a very simple and easy Punjabi delicacy made using few ingredients. The main flavor in this dish comes from the fennel seeds (saunf). There are some recipes that are very simple to prepare and made with only a few ingredients and yet taste good. This is one such recipe and it is liked by everyone at our home.

There are two ways to make poora. It can be deep-fried like pakoras or made like pancakes on a flat griddle or skillet or tawa.

Obviously, the latter variation consumes less oil than the deep-fried one and is a more healthier option. For a vegan version use oil instead of ghee.

To make the poodas, you will need a non stick flat griddle or a non-stick tava, so that it does not stick to the tava.  If you are interested in the deep-fried version then here is its link: Gulgule

Serve the poora as a snack with a cup of hot Masala Tea and if it is raining then it is the best time to have them. For best taste and texture have them hot or warm as they are prepared.

Step-by-Step Guide

How to make Poora Recipe

1. In a bowl, sieve 1 cup whole wheat flour (atta). Then add 1 teaspoon fennel seeds (saunf). Fennel seeds give a good flavor, so don’t skip adding them.

whole wheat flour and fennel seeds in a bowl

2. Add 3 to 4 tablespoons sugar or according to your taste. Add more if you want more sweetness in the dish.

sugar added

3. Add water as required and make a batter.

adding water to flour

4. The batter can be slightly thinner than the normal Dosa Batter. Mix well so that the sugar dissolves.

I recommend not to add all water at once. Add water in parts and mix and continue doing so until you get the right consistency. If the batter becomes too thin then add some whole wheat flour to get the right consistency in the batter as shown in the below photo.

I have used sugar. But if you like the taste of jaggery (gur), then you could use jaggery too.

In 2 or 3 tablespoons of water, dissolve jaggery powder or grated jaggery. Add this dissolved jaggery solution to the whole wheat flour. Add more water if required.

prepared batter

5. Heat a flat non-stick griddle or well seasoned cast iron tawa or skillet. Smear it lightly with ghee or butter or oil. Keep the heat to low or medium-low.

oil on skillet

6. Now take 2 to 3 tablespoons of the batter and pour the batter on the tawa or griddle.

batter added on tawa

7. Spread the batter lightly in a circular fashion like a pancake. Once you have spread the batter then increase the heat to medium-low or medium.

spreading batter

8. Once the base of the pooda starts cooking, you will see the top also getting cooked. If you want then you can smear some ghee or oil on the top side. Flip the poora now using a spatula and cook for 2 minutes.

cooking puda on tawa

9. Again flip the poora. You will see that the second side is also cooked. Cook again for some minutes. You can flip it again if it is not done. When the poora becomes browned on both sides it is done.

cooking second side of puda

10. Now you can remove it and make the other poora with the batter in the same manner. Regulate the heat as needed.

cooked puda on a plate

11. Serve it hot or warm with masala chai or Ginger Tea as an evening snack or tea time snack or for breakfast.

We enjoy them as it is without any side chutney or dip. They taste best when you serve them hot or warm. If not serving immediately then store them in a roti basket.

Punjabi puda served on a white plate

If you are looking for more sweet recipes then do check:

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Punjabi poora or pooda recipe or pua are sweet pancakes made with whole wheat flour, fennel seeds, sugar (or jaggery and oil or ghee. These make for an easy and quick sweet snack.

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 6 poora

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This Poora Recipe post from the archives (March 2010) has been republished and updated on 2 October 2021.

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