My love for food began early in life…..I was raised in a traditional parsi family and naturally imbibed their fondness for culinary indulgence. Over the years, I studied several courses and also spent countless hours in the kitchen with other talented cooks sharing our knowledge with each other . I married into a Goan family and experienced a cross cultural adventure which gave me a more unique perspective into cooking. Till this day I continue to embrace every opportunity to further master my art and create magical cuisines. I have always believed that food is not half as magical until it is shared…… so with that spirit in mind I wish to share that knowledge on my channel “ What’s Cooking Man ? “ Wishing all of you’ll lots of love and happiness and looking forward to seeing you’ll subscribed on my channel, thanks.
Please use cardamom and saffron as that is originally used in badam puri. And eyeball the baking time and temperature, as each oven behaves differently depending on its shape and size.
please try adjusting the oven temperature. and use the middle shelf . every oven is different in size so keep an eye on the puri, and turn it to bake on the other side as well. do not allow it to crisp on the sides.
Yum yum . Your presentation and way of explanation is very easy to follow. I am from Karachi , Pakistan. What about the measurements of herbs and cornflour, is it listed on the video??
I will make this for sure.. Reminds me of my childhood memory.. First day in the morning my aunty would give me a glass of this.. I missed it so much never thought I will find this recipe... 😢
I recommend using ready almond flour. Please don’t grind the almonds at home as over grinding may release oil causing the puri to be chewy. Also every oven is different in size and shape so please adjust the time accordingly. 🌸
