Badam|Almond Poori|Mando

Badam|Almond Poori aka Mando, is a Mangalorean/Konkani style deep fried pastry,
rolled in aromatic powdered sugar and garnished with flaked almonds. Enjoy it
crispy with a cup of steaming hot tea and good conversation!

Servings: 4 people

Author:

Prep Time
40 minutes

Cook Time
10 minutes

Total Time
50 minutes

Course:

Cuisine:

Indian Hindu Mangalorean Konkani Saraswat Brahmin (GSB)

Keywords:

snacks sweets Christmas pastries Festival food

🧂 Ingredients

¼ - ½ cup caster sugar

60g-70g
½ tsp. cardamom powder

seeds from 8-10 green cardamom pods
1 cup plain flour

140g
½ tsp. salt or to taste

3g
½ tsp. vanilla extract

optional
½ cup water

approx. 90-93mL
1 tbsp. warm oil
Vegetable oil for deep frying
2 tbsp. flaked almonds for garnish

8g-10g

Instructions

1 Combine the caster sugar and cardamom powder in a small bowl. Sprinkle on the
base of a plate or platter and set aside.
2 Place flour in a wide bowl and make a well in the centre. Add salt and vanilla
extract (if you are using). Add water gradually and using your fingertips blend
the ingredients, until the dough starts to come together(SEE NOTE 1) . Add 1
tbsp. warm oil and knead to form a ball.
3 Knead for about 5 minutes. The dough should be smooth and elastic.
4 Divide into 10 equal portions (for small poories) or 5 equal portions for large
poories. Place on a lightly greased plate.
5 Flatten each portion into a little round patty on the palm of your hand before
rolling them out. Dust a little flour on a clean flat surface or cutting board
(SEE NOTE 2). Using a rolling pin, roll out each portion into even 10cm round
circle with a light rolling motion. The poories should be rolled as thin as
possible. Uneven poories do not puff up well.
6 Heat oil in a deep-frying pan to 180⁰C or 350⁰F or until a piece of dough when
added sizzles immediately to the top. Carefully slide one poori and fry for 10
seconds on one side, turn over and fry for 10 seconds on the other side. The
poori should be golden brown on both sides. Fry the rest of the pooris one at a
time (SEE NOTE 3)
7 Drop the hot poories on the prepared plate/platter, dip or sprinkle one side of
the poori with the sugar mixture and form into a semi-circle (SEE NOTE 4 AND 5).
8 Arrange them on the serving platter and garnish with flaked almonds.
9 Best enjoyed immediately with a cup of hot tea or coffee, when they are crisp.
Any leftovers can be placed in an airtight container and left at room
temperature. Use leftovers within 24 hours at room temperature. Not suitable for
microwaving.