• Prep Time 10-15 minutes
  • Cook Time 15-20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Pooris stuffed with khoya and powdered nuts, a rich treat.


  • Grated khoya – 200 grams
  • Wheat flour kneaded into a dough – 2 cups
  • Cumin seeds – 1/4 tsp
  • Black peppercorns – 1/2 tsp
  • Green cardamoms – 2 no
  • Fennel seeds – 1/4 tsp
  • Sugar – 2 tbsp
  • Almonds – 1 tbsp
  • Pistachios – 1 tbsp
  • Oil – for deep frying + for greasing



  1. Grind together cumin seeds, black peppercorns, green cardamoms, fennel seeds, sugar, almonds, and pistachios into a coarse powder and transfer into a bowl.
  2. Add khoya and mash well.
  3. Heat sufficient oil in a non stick kadai.
  4. Make equal balls of the kneaded dough. Take a ball, shape it into a katori. Stuff the khoya stuffing, seal the edges and roll into a puri. Similarly, make all the puris.
  5. Deep fry the puris till golden and drain on an absorbent paper.


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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