Cinnamon sugar puris

So we are finally at the start of a brand spanking new year. 365 days of endless possibilities.

The last few months of the past year went buy in a blur.

It seemed like the year took forever for December to arrive and when it did, December just flew by in the blink of an eye. My dad isn’t really helping either, his currently going through a phase. If he were a women I would say his going through the “change” but his a man, so I will save it’s a phase. I can’t say midlife crisis as he hasn’t gone out and had plastic surgery or bought himself a Ferrari, so phase it will have to be. A phase that is testing my patience and working on my last nerve.

Ask my dad anything and he will answer, “I don’t know.” Annoying on so many levels, when I get irritated at him for not even letting me finish the sentence and his already telling me he doesn’t know, he gets moody and sulks like a 3 year old. As if I am the bad guy and his the innocent victim. Remind me of this story if I ever decide to get married. After all they say you marry a man like your father… I prefer to not walk down the aisle, if there is going to be another sulking 3 year old at the other end.

Food related matters in our household is currently being based on whatever is in the fridge or whatever is close to its expiry date and needs to be used before going bad. With the year that we just had, I just couldn’t muster up the heart to really do any cooking. It just didn’t feel right. I was contemplating throwing in the towel with the blog and the cooking. I even gave away half of my cookbooks during my end of year spring cleaning. For now, I will stick to the cooking and the blog and hopefully along the way the joy of it will come back. For now it is just one foot in front of the other.

When this year started a few hours ago, I made an a pact that no matter how late it was, or what the day had given me, I was going to make home cooked meals and not take the lazy way out by ordering on MR D. MR D is my kryptonite.

My mother has this tradition that we pray the New Year in and after the clock strikes midnight, we all sit down to a cup of tea or coffee in my case and have something sweet so that the year will be a sweet one.

Usually I make biscuits but this year, well there wasn’t really time to stand in front of the oven and bake.

However I did have butter in the back of the freezer, that had somehow froze to the freezer rack and well my mother threatened me that if I don’t use it, she was going to defrost the freezer and throw away the butter. I always get threatened when I don’t listen. I don’t complain the day will come when I can return the threat. Just kidding.

Anyway I came across this recipe on Aniseeds wall and at first I was a bit skeptical at first because when I make puri I don’t use yoghurt and also puris tend to be on the oily side, how was I still going to dip this in cinnamon sugar and not having it become an oiled soaked snack.

I was so wrong, after frying these diamond shaped treats, I quickly drained them for a few seconds on a paper towel and tossed them into the cinnamon sugar and they were a hit. My word they are addictive, I think I a few dozen before they even made it onto the plate. My mother was the only one who thought they tasted funny as she couldn’t believe that these were puris, as she normally eats puris with curry and not sugar.

My dad took the remainder to work and well they didn’t last till tea time.


  • 1 x cup plain yoghurt.
  • 2 x cups self raising flour.
  • 1 x tbsp. butter, melted.
  • ¼ x tsp salt.


  • In a bowl, mix the yoghurt and melted butter together.
  • Mix in the salt.
  • Add the self raising flour and using your hands, mix till well combined.
  • Turn out onto a floured work surface and knead till nice and soft and there are no lumps in the dough.
  • Roll out the dough and using a cookie cutter, cut out diamond shapes.
  • Deep fry in oil till lightly golden brown.
  • Remove from the oil and drain on kitchen towel.
  • Toss in cinnamon sugar, to coat and serve.

Tell me what you think of this recipe