Makmal Poori

Makmal Puri

Makmal Puri

For a Sweet Tongue

I learned this recipe from NithyasCorner member Thirugnanam Thirunavukkarasar. It was so nice of him to share this recipe with me. I learned from him that this is a North Indian dish and Makmal means ‘Velvet’ which means soft. Your guess is right…Makmal puris would be soft. I had promised him (few months ago…)that I would make it when I find time and post it in my website so that others could also learn this recipe. Thanks a million to him for his contribution and also for the thought of sharing it with us. I actually tried this dish for Krishna Jayanthi and offered it to my neighbors. They liked it.  Hope you like it too…


To Make Poori

Wheat flour (Godhumai  Mavu)  – 1 cup

Salt – as needed

Sugar – 1/4 teaspoon

Water – 1/4 cup + as needed

To Make Sugar Syrup

Sugar – 2 cups

Water – 1 cup

Oil – for deep frying


To Make Poori

1. In a mixing bowl, put wheat flour, salt, and sugar.

2. Add 1/4 cup of water little by little and make a soft and pliable dough. Cover the dough and set it aside for 10 minutes.

3. Make small smooth balls out of the dough. The size of the ball should be that of a table-tennis ball.

4. Roll out into thick-thin circles usually smaller than the size of Chappathi. (It should neither be too thick nor too thin). Now, fold the puris twice to form a right angled folded structure. (I have folded it twice).

5. Heat oil for frying the puris on medium heat. Allow it to heat well.

To check the oil heat consistency: Drop a tiny bit of dough in the oil. The tiny bit of dough should immediately pop out after getting fried. This is the correct consistency of the oil. Instead, if the dough remains at the bottom,then the heat is not enough.

6. Now, gently slide in the puris from the side. The puris will settle at the bottom for few seconds and then it would float in the oil.

7. When the puri floats, gently press its one side using the ladle. This will cause the puris to puff up.

8. Once the puri is cooked on one side, flip the puri and cook the other side also.

9. Scoop the puri and drain it on a paper towel so that excess oil comes off.

To Make Sugar Syrup

1. In a heavy bottomed pan, dissolve the sugar in the water and bring it to boil.

2. Keep boiling the syrup. The sugar will be dissolved completely and at a point, you will get a drop of syrup that will leave a string (like one line) between your thumb and finger. This is one string consistency. Keep it aside.

To Make Makmal Puris

Now, put the puris into the sugar syrup and set it aside for 15 minutes. Once the puris are cooled down, serve them.


1. Allow the puris to cool down before you taste them because it would be too hot and you would also end up burning your fingers and tongue.

2. Shelf life is 4 days.

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