Pukhlein
Veg
Vegan
Khasi deep-fried rice pancake — a batter of rice flour, black sesame seeds, jaggery, and ginger beaten until smooth, then spooned into hot oil and fried until the outside is crisp and dark gold while the inside stays soft and aromatic. Sold at the busy Lewduh (Bara Bazar) in Shillong as a morning sweet and festival food.
Cuisines
Meghalayan
Best for
Breakfast
Snacks
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 cup | rice flour |
| 1 cup | jaggery |
| 1/2 cup | water |
| — | oil for frying |
Instructions
- 1 In a small pot, combine the jaggery and water.
- 2 Heat the mixture over medium heat until the jaggery dissolves completely.
- 3 Allow the jaggery syrup to cool slightly.
- 4 In a mixing bowl, combine the rice flour with the jaggery syrup to form a smooth batter.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Spoon small portions of the batter into the hot oil.
- 7 Fry until the Pukhlein are golden brown and crispy on both sides.
- 8 Remove from oil and drain on paper towels.
Tips
Ensure the oil is hot enough before frying to get crispy Pukhlein.