How to make Khoya Puri -

Pooris stuffed with khoya and powdered nuts – a rich treat.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Khoya, Wheat Flour (गेहूँ का आटा)

Cuisine : Uttar Pradesh

Course : Snacks and Starters

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For more recipes related to Khoya Puri checkout Mawa Cupcake. You can also find more Snacks and Starters recipes like Thai Corn Cakes-Cook Smart Kheema Kachori Paneer Balushahi with Date Chutney Quick Oats Paniyaram

Khoya Puri

Khoya Puri Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Khoya Puri Recipe

  • Khoya grated 200 grams

  • Wheat Flour kneaded into dough 2 cups

  • Cumin seeds ¼ teaspoon

  • Black peppercorns ½ teaspoon

  • Green cardamoms 2

  • Fennel seeds (saunf) ¼ teaspoon

  • Sugar 2 tablespoon

  • Almonds 1 tablespoon

  • Pistachios 1 tablespoon

  • Oil for deep frying + for greasing


Step 1

Grind together cumin seeds, black peppercorns, green cardamoms, fennel seeds, sugar, almonds and pistachios into a coarse powder and transfer into a bowl.

Step 2

Add khoya and mash well together.

Step 3

Heat sufficient oil in a kadai.

Step 4

Divide the dough into equal portions and shape them into balls. Shape each ball into a katori, place the khoya mixture in the center, gather the edges and seal well. Shape them into balls and roll out into pooris.

Step 5

Gently slide the pooris into hot oil and deep fry till golden. Drain them on absorbent paper.

Step 6

Transfer into a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.