Badami Poori

When RCI Karnataka was announced, I had four dishes in mind besides the simple ones I have posted. A couple of my 'the most' favorite dishes and two sweets from Karnataka. I posted 'Bisisbele bhath' from the former category and at last from the latter, is this delicious Kannadiga sihi (sweet) 'Badami Poori'.
Badami poori is triangularly folded sweet bread garnished with dry grated coconut and chopped almonds. I followed my mom's recipe here.
There are a couple of variations to this recipe in the virtual world. One of them is in which almond powder is sprinkled on the rolled out dough and then folded into triangles.


Ingredients:
All purpose flour (Maida) - 1 cup
Sugar - 3/4 cup
Dry coconut grated - 1/4 cup
Almonds, chopped - 2 Tbsp
Cardamom powder - 1 /2 tsp
Crushed saffron - 1 /2 tsp
Ghee - 2 to 3 Tbsp
Little Orange food color (Though badami pooris are orange in color, I haven't used it here)
Oil to fry


Making Badami puris:

• Combine flour, saffron, food color, ghee in a mixing bowl and rub together well. Then gradually add the water and form a firm dough (as poori dough). Knead the dough for a couple of minutes and keep aside.
• Add sugar and 3/4 cup of water (Use the same measuring cup for both sugar and water) to a sauce pan or a small vessel. Heat the mixture until the sugar melts and the syrup is slightly sticky to touch on the spoon. Add cardamom powder to the syrup. Turn off the stove.
• Divide the dough into equal portions and shape each into a small ball. Work with each portion at a time, keeping the rest covered. Take a ball, flatten it a little with your fingers and roll it into a thin circle, 4 -6 inches in diameter. If the dough is sticking while rolling, lightly dust the circle with flour. Fold the rolled out circle into half, press lightly, and again, to form a triangle. Press gently with the rolling pin so that there are no gaps between the layers. Keep aside and roll out triangles in a similar fashion with the rest of the dough.
• Heat sufficient oil in a deep frying pan. Drop a pea sized dough into the oil and if it sizzles and immediately comes to the surface of the oil, then the temperature of the oil is the right one to fry the pooris. Carefully slide a triangle into the hot oil and fry it on medium flame till it turns golden brown on both sides. Repeat with the rest of rolled out triangles. If pan can hold more triangles, fry more at the same time. Remove the poori with a slotted spoon.
• As soon as you take a poori from the oil, dip it in the sugar syrup for about a minute so that the poori is covered with syrup through out. Remove them from sugar syrup and arrange on a serving plate. (The pooris can be drained in a perforated container to remove the excess syrup). Sprinkle some grated dry coconut and chopped almonds on top of each poori.

This goes to RCI - Karnataka hosted by Asha of 'Foodie's hope'.

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