Pukhlein
An authentic snack recipe from Meghalaya, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
SnackIngredients
For 4 servings
250g Raw rice flour
120g Jaggery, grated
80g Fresh grated coconut
20g Black sesame seeds
2g Cardamom powder
400ml Oil for deep frying
60ml Water
2g Salt
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
In a mixing bowl, combine rice flour, grated jaggery, fresh grated coconut, black sesame seeds, cardamom powder, and a pinch of salt.
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Mix the dry ingredients thoroughly so the jaggery is evenly distributed throughout the flour.
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Add water gradually, a tablespoon at a time, and mix to form a stiff dough. The dough should hold its shape when pressed but not be sticky.
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Divide the dough into small portions of about 30 g each. Roll each portion into a smooth ball between your palms.
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Flatten each ball into a small thick disc about 1 cm thick and 5 cm in diameter. You can also shape them into small cylinders.
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Heat oil in a deep kadai over medium heat until it reaches about 160°C. Test by dropping a small piece of dough — it should rise slowly to the surface.
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Carefully slide 4–5 pukhlein into the hot oil. Fry on medium-low heat for 4–5 minutes, turning occasionally, until they turn deep golden brown and are cooked through.
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Remove with a slotted spoon and drain on paper towels. The pukhlein will firm up as they cool.
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Repeat with remaining portions. Serve warm or at room temperature as a snack with tea.
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Chef's Tips
Fry on medium-low heat — pukhlein need time to cook through; high heat will brown the outside while leaving the inside raw.
The dough should be stiff, not soft; too much water makes them absorb excess oil during frying.
Fresh grated coconut gives the best flavour; desiccated coconut can be used but reduce the water slightly.
Pukhlein stay fresh for 3–4 days in an airtight container and are a popular tea-time snack in Meghalaya.
About This Dish
Pukhlein is a traditional snack dish from Meghalaya, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fry on medium-low heat — pukhlein need time to cook through; high heat will brown the outside while leaving the inside raw. - The dough should be stiff, not soft; too much water makes them absorb excess oil during frying. - Fresh grated coconut gives the best flavour; desiccated coconut can be used but reduce the water slightly. - Pukhlein stay fresh for 3–4 days in an airtight container and are a popular tea-time snack in Meghalaya.
Category
Snack
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy