Name: Pua (Indian Jaggery Bread): A Family Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 500 gm Whole Wheat Flour (whole); 50 gm Almonds (finely grated; cashews may be substituted or added); 50 gm Jaggery; 2 cup Water (approximately; adjust as needed to achieve desired dough consistency); 1 tbsp Ghee; 1/2 cup Vegetable Oil (for deep frying)

Pua (Indian Jaggery Bread): A Family Recipe

Kirti Misra

UpdatedJuly, 2025

20 minutes

910 reads

4.20 from 5 votes

Homestyle Cooking North Indian

About Pua (Indian Jaggery Bread): A Family Recipe

This cherished Pua recipe, passed down through generations of my family, is a testament to simple pleasures and heartwarming traditions. These delightful Indian jaggery breads, a beloved breakfast or snack, offer a comforting blend of whole wheat and sweet jaggery, creating a taste of home.

Made with wholesome ingredients and a touch of nostalgia, Pua is surprisingly quick and easy to prepare, perfect for busy mornings. The addition of almonds adds a delightful crunch and subtle nutty flavor, making it a truly special treat.

Share this treasured recipe with your loved ones and create new memories around the irresistible aroma and taste of homemade Pua. It's a delicious way to connect with your heritage and introduce a unique culinary experience to your family.

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Recipe Time & More

Prep10

Cook10

Total20

Calories1600 kcal

Serves

Served AsBreakfast Snacks

Recipe TasteCrunchy Savoury

Ingredients

Dry Ingredients

▢ 500 gm Whole Wheat Flour whole
▢ 50 gm Almonds finely grated; cashews may be substituted or added

Wet Ingredients

▢ 50 gm Jaggery
▢ 2 cup Water approximately; adjust as needed to achieve desired dough consistency
▢ 1 tbsp Ghee
▢ 1/2 cup Vegetable Oil for deep frying

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Instructions

Prepare the Jaggery Paste

Dissolve the jaggery in 2 cups of water until a smooth paste forms. Set aside.

Make the Dough

In a large bowl, combine the whole wheat flour and ghee. Gradually add the jaggery water, mixing until a soft, pliable dough is formed. Incorporate the grated almonds. Knead for 5-7 minutes until smooth and elastic.

Shape the Pua

Divide the dough into 20 equal-sized balls. Roll each ball into a thin, circular disc (about 3-4 inches in diameter). Avoid making them too large, as this will affect the frying process.

Fry the Pua

Heat the vegetable oil in a wok or deep pan over medium heat. To test the oil temperature, drop a small piece of dough into the oil; it should sizzle and float to the surface immediately. Carefully add the Pua discs to the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and puffed up, flipping occasionally for even cooking.

Drain and Serve

Remove the fried Pua using a slotted spoon and place them on a wire rack or paper towels to drain excess oil. Serve warm with your favorite pickle, chutney, or as is. Mango or lime pickle is particularly recommended.

Recipe Notes

Expert Tips for Perfect Pua

For a richer flavor, use good quality jaggery.
Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy Pua.
Adjust the amount of water as needed to achieve the right dough consistency. The dough should be soft but not sticky.
If you prefer a sweeter Pua, increase the amount of jaggery accordingly.