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Photo of Saran puri/pudi by Rohini Rathi at BetterButter

Saran puri/pudi

Rohini Rathi
480 minutes
Prep Time
60 minutes
Cook Time
5 People
Read Instructions Save For Later

ABOUT Saran puri/pudi RECIPE

know very few ladies who make this Saran ki Pudi for Diwali faraal, but I do know lot of them who like it! It's a modified version of Karanji, or perhaps Karanji is modified version of this. It has jaggery instead of sugar. I love jaggery, so I prefer putting it instead of sugar . The filling is called 'saran'and after stuffing it, it's fried like puri. I usually prepare the filling for karanji and this, and then make both the dishes together. This filling can be stored in an airtight container for a week or so. Shaping this is easier than karanji though.

Recipe Tags

  • Veg
  • Easy
  • Diwali
  • Maharashtra
  • Frying
  • Sauteeing
  • Dessert
  • Healthy

Ingredients Serving: 5

  1. For Filling
  2. semolina 2 cup
  3. jaggery 11/2 cup
  4. cardamom powder 1 tablespoon
  5. Millk or water 1/4cup
  6. ghee 3 tablespoon
  7. oil for frying
  8. For covering
  9. All purpose flour 2 cups
  10. ghee 2 tablespoon
  11. water to knead dough
  12. salt a pinch


  1. In a pan, add 2 tsp ghee. Heat on medium flame. When ghee melts, add Semolina.
  2. Fry until it's golden brown in colour Take off the heat.
  3. In another pan, take 1 tsp ghee. Heat on medium flame. When ghee melts, add jaggery.
  4. When jaggery melts, add the mixture of semolina and coconut, and mix it well in the jaggery quickly. Let it cool.
  5. As we want an even mixture, take this mixture in a mixie and grind. We don't need a fine powder, but a coarse and even mixture. Keep it aside.
  6. Prepare a dough of all purpose floue.keep aside for 15 minutes.
  7. Sprinkle some milk on the filling and mix it well. It should be slightly moist so that it holds well inside the puri.
  8. Take 1 inch ball from the dough. Roll it to make a thin disc.
  9. Now sprinkle some maida on a flat surface and put this disc on it.
  10. Take 2-3 teaspoon mixture and spread it over the disc leaving the edge. Leave about 1/2 to 3/4 inch margin near the edge. The mixture should be spread evenly and could be about 3 mm thick layer.
  11. Take another 1 inch ball from the dough. Roll out one more thin disc. Put it over the other disc covering the mixture, and bringing the edges over each other
  12. Now seal the edges carefully. Make sure there are no air bubbles, so as you go on sealing the edges, try to remove the air between the disc and the mixture below it. We need to apply some pressure so that the edges are sealed properly, so it's important to have enough maida sprinkled below the 1st disc. Otherwise it might stick to the the surface.
  13. Put this poori on a cloth and keep it covered.
  14. Make remaining puris one by one. Keep the dough covered while making pooris
  15. Heat ghee/ oil on medium heat. Deep fry these puris by one. You can serve hot or store in a container.
  16. Saran poori is ready to serve

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