Just by way of information, Gaud (or Gawd) Saraswat Brahmins (GSB) are a Hindu Brahmin Community who are a part of the larger Saraswat Brahmin Community. They migrated to Konkan from Gaud, according to Scanda Purana in Ancient India.

They are called as the Konkani people and speak the Indo-Aryan language called Konkani, primarily along the western coastal region (Konkan) of India.

Most Gaud Saraswat Brahmins are pure vegetarians, and their cuisine is heavily influenced by the South Indian cuisine. That said, I have met many who consume seafood such as prawns, crabs and fish in their diet because according to Saraswat folklore, fish meat is regarded as sea vegetables. Some also consume chicken and mutton (goat meat).

Their cuisine is largely pesco-vegetarian and is influenced by the traditions and culture of Maharashtra, Karnataka and Goa. They use ingredients of coastal Hindu people, such as curry leaves, tamarind, fresh coconut oil, asafoetida and light spices.

Poories, Chapaties and parathas are very popular breads prepared by the Saraswat Brahmins of Maharashtra in India, although in South India parathas are not as much popular as the Malabar Parotta (which is a type of flaky, pan-fried bread).

Poories, which are puffed deep fried savoury bread, are also consumed for breakfast, as a snack, lunch or dinner throughout India. In this recipe, the fried poories are jazzed up to make a sweet snack. They are dunked in a sweet aromatic mixture of sugar and ground cardamom while they are hot and crispy. Served garnished with almond flakes, they are best enjoyed immediately, with a cup of steaming hot tea/coffee and good conversation!!

These pastries are simple, but rustic and utterly moreish!!!

A BIG THANK YOU to Mrs Nayak who recently introduced me to these crispy pastries while she was holidaying down under.

Although they are called Badam Poories, no almonds (or almond meal) are added to the dough. Flaked almonds are used as a garnish and that makes the poories aesthetically attractive. Back in the day, almonds were very rare and a garnish of flaked almonds was a real treat on sweets!!

I decided to make these sweet treats a few days ago, as I was very inspired by Mrs Nayak. I was aware how to prepare poories (deep fried Indian bread) and was happy to make something different with them. After all, I am a foodie, have a sweet tooth and am always willing to be creative with food!!

When I tasted these sweet, crispy Mangalorean Konkani style poories for the first time in my life, I was reminded of a typical Italian Carnevale style deep fried pastry called ‘crostoli‘. Crostoli are crunchy ribbons of deep-fried treats dusted with icing sugar and are prepared during ancient spring festivals. In Italy, crostoli are sold in pastry-shops, bakeries and cafes, during Carnevale, Christmas and many other holidays.

In Mangalore where I grew up, these pastries are rarely sold either at restaurants or bakeries, possibly because they are best served soon after they emerge from their oil bath. Biting into a still warm badam poori rolled in aromatic sugar is the best way to relish its crispy exterior and airy, slightly soft interior.

As this is a sweet snack that cannot be bought in bakeries, what better way than to prepare them at home!! If you have prepared poories (deep fried Indian bread) then, badam poories are a breeze to make. They start off as a savoury poori but take a twist in their journey from savoury to deliciously sweet when they are dusted with a mixture of caster sugar and ground cardamoms. Super rare and super moreish!!!

You will find full instructions and measurements in the recipe card at the bottom of these instructions. This is the summary of the process to go along with the process photos.

Four simple steps:

• First, make the sugar and cardamom mixture
• Second, make poories
• Third, either dunk the poories in the aromatic sugar mixture or dust a generous amount of the sweet mixture on to the poories
• Garnish with flaked almonds

Ingredients for the sugar and cardamom mixture

Caster Sugar

Powdered green cardamoms

Flaked almonds for garnish

Combine caster sugar and powdered green cardamom in a small bowl

Spread the mixture on the base of a plate or platter. Set aside

Ingredients for the poories (deep fried bread)

Plain flour

Salt

Vanilla extract (optional)

Water

Warm oil

Place flour in a deep bowl and make a well in the centre

Add salt and vanilla extract (if you are using vanilla extract). Adding vanilla extract is optional however, it gives a subtle vanilla flavour to the poori. Add water gradually

Using your fingertips, combine the ingredients until the dough starts to come together

Add warm oil and knead to form a ball

Knead for 5 minutes. The dough should be smooth and elastic

Divide into 10 equal portions for small poories or 5 equal portions for large poories. Place on a greased plate to avoid loss of moisture

Flatten each patty on the palm of your hand before rolling them out

Dust a little flour on a clean surface or cutting board. Place one shaped patty on the dusted surface

Using the rolling pin, roll into a 10cm round disc with a light rolling motion. Roll the poories as evenly as possible, otherwise they do not puff up in the hot oil.

You will get the grip of rolling them after rolling one or two!!

Heat a deep frying pan to 180°C or until a piece of dough when added sizzles immediately to the top. Slide one poori gently and fry for 10 seconds on one side. Using your tongs, turn over and fry for 10 seconds on the other side. Reduce heat to low while you are assembling the poori

Once the poori is golden brown remove with a slotted spoon. Drain the oil for a couple of seconds over the frying pan. Place the poori directly on top of the prepared sugar and cardamom mixture. Dunk the poori or spinkle with a generous sprinkle of the mixture on one side, turn over and repeat on the other side.

You can get your children to help you with this step, if they are around!!

Fold the poori into half moon. Place on a serving platter

Increase heat to medium. Do the oil test again with a piece of dough. Fry the remaining poories and repeat the above step, till all poories are exhausted

Finally, don’t forget to garnish with flaked almonds. Best enjoyed immediately with a cup of steaming hot tea or coffee as an all-day sweet snack!!!

Now that’s a pastry worthy of a celebration!!!

The poories are best enjoyed when they come off the pan and are crispy. However, if you have any leftovers, store them at room temperature in an airtight container. The poories will go soft after a couple of hours. Leftovers, if any, should be consumed within 24 hours. They are not suitable to be microwaved as they turn chewy. I use my Tupperware container with a good seal to store them. Line the base of the container with baking paper so that it comes up the sides a little. This will minimise the sweet poories absorbing a plastic smell. Lay a sheet over the top as well before sealing with the lid.