Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 1/2 tsp - Vanilla essence or rose water - for filling.
  • 1 cup - Water.
  • 1 tbsp - ghee.
  • 1/4 tsp-Salt.
  • 1/8 kg - Sugar filling.
  • 1/4 kg- Flour, Maida.
  • 50 g - ghee heated for chapattis.
  • 50 g - Corn Flour For chapattis.
  • 10 g - Kuskus - poppy seeds for filling.
  • 15 g - Cashew Nuts for filling.
  • 15 g - Plums for filling.
  • 50 g - ghee for filling.
  • 100 g - Sugar - for filling.
  • 125 g - Rava filling.

How to Make Puffs

  • For the filling:
  • Roast the sooji on a tava. Now heat ghee in a large vessel on a slow fire and fry the plums, cashews and kuskus.
  • Then add the sooji and saute for 2-3 minutes. Now add the rose water or vanilla essence and the sugar.
  • Stir well.
  • Remove from fire and keep aside.
  • For the puffs:
  • Knead the maida and make a chapatti dough. Roll it into six chapattis and keep them aside.
  • Mix corn flour and warmed ghee and apply to the chapattis.
  • Make 3 layers with the chapattis with the corn flour mixture in between. This should get you a set of two layered chapattis.
  • Cut these with a sharp knife into rectangles of 3 inch x 6".
  • Now fill these rectangular pieces with the filling and close the top with some water. Fold the edges of the rectangular dough and press it.
  • Then heat ghee in a kadhai and deep fry these. Simmer for 5 minutes.
  • Keep the fried puffs in a colander so that the extra ghee drips.