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Shrikhand Puri

Sujata Hande-Parab
20 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Shrikhand Puri RECIPE

Wheat flour puri is served with any flavored shrikhand tastes amazing. Traditional dish best served as breakfast, lunch or dinner.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Chilling
  • Frying
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. For Puri - Wheat Flour – 1 cup
  2. Flour/ Maida – ¼ cup
  3. Fine Sooji – 1 tbsp
  4. Oil – 1 tbsp. for kneading + 2tbsp for rolling puries
  5. Salt - ½ tsp
  6. Water as required for kneading
  7. For Shrikhand – Sweet thick curd – 5-6 cups
  8. Castor sugar / fine sugar- 1 ¾ cup
  9. Saffron strands – 1 tbsp.
  10. Warm milk – 1tbsp
  11. Cardamom powder – 1 tsp
  12. Nutmeg powder – ½ tsp
  13. Crushed or finely chopped dry fruits – 2 tbsp.


  1. In a deep bowl take Wheat flour, Maida, Fine sooji, salt and Oil. Mix well.
  2. Add water slowly at a time knead into stiff dough. Cover and keep aside for 30 minutes.
  3. Divide dough into 8-9 equal parts. Shape them into a smooth ball.
  4. Heat oil in a wok or Kadai.
  5. Grease hands and rolling board with oil. Take small portion of dough and make a ball. Place it on board and roll evenly from all the sides. It should be little thick.
  6. Fry Puris on medium low flame from all the sides till golden brown
  7. For Shrikhand – Strain yoghurt using strainer lined with muslin cloth or cheese cloth.
  8. Bring the cloth edges together and tie one edge around the rest
  9. Hung it overnight until all liquid from yogurt if drained off. Use bowl to collect drained water.
  10. Next day remove it in a large deep bowl. Add castor sugar, nutmeg powder and cardamom powder in chakka. Mix well using hand beater or whisk it.
  11. Add dissolved saffron strands, sliced or chopped dry fruits. Mix well.
  12. Store in airtight container and transfer it into refrigerator.
  13. Serve hot puris with chilled shrikhand.

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