Badam Puri Recipe with step by step photos | baked almond poori recipe | no flour almond cookies
This is a very simple and healthy sweet or you may also call it a snack to enjoy during festivals. This badam (almond) puri is baked and plus you can also have it during your vrat (fasting).
What are the variations for this recipe ?
For this recipe, we have used blanched almonds powder. Soak more than 1 cup almonds in water for 3-4 hours, drain excess water, peel skin and pat them dry. Once dry, grind them in a mixer.
But, you can also use cashew powder and make kaju puri or cashew poori.
Similarly, you can combine both powdered almonds and cashews to make kaju badam puri.
Reasons why this Badam Puri is a great choice to make your festivals:
- gets ready quickly
- just 4 ingredients
- its baked (so 100% healthy)
- contains no flour
- perfect to even have during fasting (vrat)
How to make Badam Puri Recipe | Step-wise process :
- Soak more than 1 cup almonds in water for 3-4 hours, drain excess water, peel skin and pat them dry. Once dry, grind them in a mixer. Keep aside. In this recipe we will require 1 cup powdered almonds. But if you end up getting more than 1 cup, preserve the powder, since we may need it at a later stage to adjust the dough.
- In a small bowl, take 1 tablespoon warm milk. To it add sugar and mix till sugar dissolves completely.
- In a big bowl, mix 1 cup powdered almonds and elaichi powder.
- Gradually add milk+sugar mixture and knead into a stiff dough. If you feel mixture is too dry, add little milk. If you find the mixture too sticky, then add more powdered almonds.
- Take this dough between butter paper/parchment paper sheets and gently roll the dough with a rolling-pin, adjusting the thickness according to your choice. We prefer crispy pooris, so we have rolled into a medium thick round.
- Cut small puris using round cookie cutter or small steel bowl. Collect the remaining dough after cutting puris and again make a round ball out of it and roll into a round. Repeat the process for making the remaining puris. This much quantity of ingredients will yield 8-9 puris.
- Pre-heat oven at 180 degrees Celsius. Line a baking tray with parchment paper. Place puris on it.
- Bake at 180 degrees for 10-15 minutes. Baking time depends on your convection. We suggest you remain alert after 10 minutes. Let the pooris come to room temperature and then check for the crispy texture. If you think you want more crisp puris, then bake for a few more minutes. Once cooled, store in an air-tight container.
If you are looking for more tea-time snacks recipes, do try these –
Dal Moth Namkeen
Raw Banana Sev
Crispy Methi Puri
Chana Dal Namkeen
Dry Fruit Kachori
Crispy Baked Cheese Sticks
Poha Chivda
Badam Puri Recipe | baked almond poori recipe | no flour almond cookies
This is a very simple and healthy sweet or you may also call it a snack to enjoy during festivals. This badam (almond) puri is baked and plus you can also have it during your vrat (fasting).
Loved this recipe? Leave a comment below and give us a 5★ rating
Ingredients (1 cup = 240 ml)
- 1 cup powdered almonds (refer method for more details)
- 1 tablespoon milk, warm
- 1 tablespoon sugar
- ¼ teaspoon cardamom (elaichi) powder
Instructions
- Soak more than 1 cup almonds in water for 3-4 hours, drain excess water, peel skin and pat them dry. Once dry, grind them in a mixer. Keep aside. In this recipe we will require 1 cup powdered almonds. But if you end up getting more than 1 cup, preserve the powder, since we may need it at a later stage to adjust the dough.
- In a small bowl, take 1 tablespoon warm milk. To it add sugar and mix till sugar dissolves completely.
- In a big bowl, mix 1 cup powdered almonds and elaichi powder.
- Gradually add milk+sugar mixture and knead into a stiff dough. If you feel mixture is too dry, add little milk. If you find the mixture too sticky, then add more powdered almonds.
- Take this dough between butter paper/parchment paper sheets and gently roll the dough with a rolling-pin, adjusting the thickness according to your choice. We prefer crispy pooris, so we have rolled into a medium thick round.
- Cut small puris using round cookie cutter or small steel bowl. Collect the remaining dough after cutting puris and again make a round ball out of it and roll into a round. Repeat the process for making the remaining puris. This much quantity of ingredients will yield 8-9 puris.
- Pre-heat oven at 180 degrees Celsius. Line a baking tray with parchment paper. Place puris on it.
- Bake at 180 degrees for 10-15 minutes. Baking time depends on your convection. We suggest you remain alert after 10 minutes. Let the pooris come to room temperature and then check for the crispy texture. If you think you want more crisp puris, then bake for a few more minutes.
- Once cooled, store in an air-tight container.
Video
Notes
- For powdered almonds - Soak more than 1 cup almonds in water for 3-4 hours, drain excess water, peel skin and pat them dry. Once dry, grind them in a mixer.
- In this recipe we will require 1 cup powdered almonds. But if you end up getting more than 1 cup, preserve the powder, since we may need it at a later stage.
- If you feel dough mixture is too dry, add little milk. If you find the mixture too sticky, then add more powdered almonds.
- Baking time depends on your convection. We suggest you remain alert after 10 minutes. Let the pooris come to room temperature and then check for the crispy texture. If you think you want more crisp puris, then bake for a few more minutes.
Nutrition
Calories: 98kcalCarbohydrates: 5gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 112mgFiber: 2gSugar: 2gCalcium: 44mgIron: 1mg
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