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Photo of Makmal Poori by Swathy Nandhini at BetterButter

Makmal Poori

Swathy Nandhini
15 minutes
Prep Time
20 minutes
Cook Time
10 People
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Makmal poori is a delicious fried poori soaked in sugar syrup. I made this in wheat flour and added brown sugar. The Poori is stuffed with roasted gram and coconut before frying in oil and soaked in sugar syrup.

Recipe Tags

  • Navratri Recipe
  • Medium
  • Festive
  • Tamil Nadu
  • Frying
  • Dessert

Ingredients Serving: 10

  1. Wheat flour – 1 cup
  2. salt – pinch
  3. water – as required for kneading
  4. oil – for frying
  5. FOR STUFFING: Roasted gram – 1/2 cup
  6. Desiccated coconut – 1/2 cup
  7. Brown sugar – 4 tblspn
  8. cardamom – 3 pods
  9. FOR sugar SYRUP: sugar – 1/2 cup
  10. water – 1/4 cup


  1. Take wheat flour and salt in a bowl and mix well adding water little by little. Knead into smooth dough and keep aside for 10 minutes.
  2. Prepare sugar syrup by boiling sugar and water. Let the sugar dissolve and become sticky. The one string consistency is not needed. The syrup has to be in gulab jamun syrup consistency.
  3. Take roasted gram, brown sugar and cardamom in a blender and blend into coarse powder. Transfer to a bowl and add desiccated coconut to it. Mix everything and this is the filling powder.
  4. Now take small ball out of the dough and dust some flour. Roll into thick circles like the size of chapathi.
  5. Place 3 tsp of filling at the centre and close the dough from other side. Seal the edges and using a fork make impressions at the edges. Repeat for remaining dough.
  6. Heat oil and drop the stuffed poori one at a time. Cook until it changes color. Flip the other side using ladle and cook for a minute. The color has to be golden brown on both sides.
  7. Remove from oil and drain excess oil. Soak it in sugar syrup for few minutes or pour the sugar syrup into the pooris.
  8. Garnish with chopped nuts and serve.

Reviews (1)  

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Ananya Mohanty
Ananya Mohanty   Oct-03-2016

This looks so amazing... must taste awesome too..

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