Aata Pua Recipe is one of the simplest traditional sweets made during Holi and special occasions.
This no resting Aata pua recipe or Gur Ka Pua is soft inside, lightly crisp outside, and made with simple ingredients like wheat flour, sooji, milk, and jaggery.
If you are looking for a foolproof aate ka pua that does not turn raw from inside, this recipe is for you. (step-by-step-recipe-video)
About Aata Pua Recipe:
Growing up, pua was always made during Holi at home. The whole kitchen would smell of jaggery and cardamom.
Everyone would stand near the stove, waiting to get the first hot piece straight from the kadhai.
But I was different. I would patiently wait for the next day. I always felt that pua tasted even better then.
It became softer, the jaggery flavor settled nicely, and every bite felt more comforting.
For me, enjoying it the next day with a cup of tea felt even more special.
Earlier I used to make the traditional Gur Ka Pua version. But this time I tried a slightly different aata pua recipe using a little milk, sooji, and a different mixing technique.
The result was even softer and more evenly cooked.
This Bihari Aata Pua is made without resting the batter.
The small changes in mixing and frying make a big difference.
The texture is soft, slightly jalidaar inside, and perfectly cooked without soaking excess oil.
If you are looking for the traditional Gur Ka Pua version, check out my earlier recipe here.
Serving Suggestion for Gur ka Pua :
This aate aur gud ka pua tastes best when served warm.
You can enjoy it:
- With a cup of tea
- During Holi celebrations
- As a festive dessert
- As an evening sweet snack
- Pack for kids lunch box
- It also tastes very good the next day.
Storage Suggestion for Bihari Aata Pua:
Let the aata pua cool completely before storing.
Do not keep it in a closed container while it is still warm, as this can make it soggy.
Store it in an airtight container at room temperature. I usually prefer to finish it by the end of the next day, so I make small batches to avoid leftovers.
If stored properly and the weather is pleasant, it can be consumed on the third day as well, and taste wise it still remains good as the flavors settle nicely.
However, for best freshness and texture, try to finish it within 2 days.
Before consuming on the third day, break one piece and check. If it starts forming thread-like strands while breaking or smells unusual, do not consume it.
Also taste a very small piece first to ensure the flavor is still good before serving.
Pro Tips to make Perfect Aata Pua:
Use good quality of powdered jaggery.
The batter should be smooth and medium thick. If it is too thin, the pua will spread too much and soak oil. If it is too thick, it may remain raw inside.
Keep mixing the batter in one direction for 7 to 10 minutes until it becomes smooth and slightly airy. This helps you get soft, jalidaar pua when frying.
Always keep the flame on medium to medium low. Very high heat will brown the outside quickly but leave the inside undercooked.
Pour the batter at one place in the oil. It will automatically spread and take shape. Do not try to spread it with a spoon.
Do not flip too early. Let one side cook properly and turn golden before flipping.
Fry only 2 to 3 pua at a time. Overcrowding the pan can reduce the oil temperature and affect cooking.
If making in advance, prepare small batches for best freshness and taste.
Why You Should Make Aata Pua Recipe:
This Aata Pua Recipe is easy to make and does not require any complicated steps. You do not need to rest the batter, which saves time and makes it perfect for quick festive cooking.
It is made with simple ingredients that are easily available at home like wheat flour, sooji, milk, and jaggery.
The texture turns out soft inside and lightly crisp outside when fried correctly.
It is a traditional sweet that is especially popular during Holi and other festive occasions.
If you enjoy homemade sweets that are simple, comforting, and full of jaggery flavor, this Gur Ka Pua is definitely worth trying.
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Basic Ingredients Used To Make Aata Pua Recipe:
Wheat Flour: Forms the base of this aate ka pua and gives structure.
Sooji: Adds slight texture and helps the pua hold shape while frying.
Jaggery: Gives natural sweetness that you get in traditional Gur Ka Pua.
Milk: Makes the batter richer and softer compared to using only water.
Coconut and Cashew: Add taste and slight crunch.
Fennel Seeds: Give a mild aroma and traditional festive flavor.
Cardamom Powder: Enhances the sweetness and adds fragrance.
Oil or Ghee: Used for frying and gives the pua its golden color.
Prevent your screen from going dark
- 1 cup wheat flour
- 1 tbsp sooji
- 1/3 cup jaggery
- 1 cup milk + 2 tbsp
- Dry coconut chopped , as needed
- cashew chopped, as needed
- Fennel seeds as needed
- Cardamom powder optional
- Oil or ghee for deep frying
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In a bowl, add wheat flour and sooji.
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Add jaggery and mix.
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Pour milk gradually and mix to form a smooth batter of medium consistency.(Keep mixing the batter in one direction for 7 to 10 minutes until it becomes smooth and slightly airy. This helps you get soft, jalidaar pua when frying.)
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Add coconut, cashew, fennel seeds, and cardamom powder. Mix well.
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Heat oil or ghee on medium flame.
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Pour the batter at one place in the oil. It will automatically spread and puff slightly like a poori.
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Once it puffs and starts cooking, then pour the batter for the next pua. Follow the same method for the third. Do not overcrowd the pan. Depending on the size of the kadhai, you can fry 3 to 4 pua at a time without overcrowding the pan.
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Fry on medium heat until golden brown on both sides.
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Remove and drain on paper towel. Serve warm.
Always maintain medium heat. Very high flame will brown the outside quickly but leave the inside undercooked.
Pour the batter at one place in the oil. It will automatically spread and puff slightly. Do not try to spread it with a spoon.
Once one pua puffs and starts cooking, then pour the batter for the next one.
Avoid adding too many at once, as it reduces the oil temperature.
For best taste and texture, try to finish within 2 days.
Nutrition Facts
Aata Pua Recipe
Amount Per Serving
Calories 94
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.5g3%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 3mg1%
Sodium 10mg0%
Potassium 53mg2%
Carbohydrates 19g6%
Fiber 0.4g2%
Sugar 8g9%
Protein 2g4%
Vitamin A 40IU1%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Frequently Asked Question About Aata Pua Recipe:
Can I make Aata Pua without resting the batter?
Yes, this Aata Pua Recipe does not require resting. You can prepare the batter and start frying immediately.
Why does my pua remain raw inside?
This usually happens if the oil is too hot or the batter is too thick. Always fry on medium heat and keep the batter medium consistency.
Can I make this recipe without milk?
Yes, milk is optional. You can use water instead, but milk gives a slightly softer texture.
Is Aata Pua the same as Gur Ka Pua?
Yes, in many regions Aate ka Pua is also called Gur Ka Pua because jaggery is used as the sweetener.
Can I add banana to this pua recipe?
Yes, some traditional versions include mashed banana in the batter, which adds extra softness and flavor.
How long does Aata Pua stay fresh?
It stays fresh for about 2 days at room temperature when stored in an airtight container. For best taste, it is recommended to finish it within this time.
My Recommended Product:
For frying pua, I prefer using a medium sized heavy bottom kadhai. It keeps the oil temperature stable and helps the pua cook evenly.
You can check the kadai I use from my Amazon recommendation page linked below, where I share my trusted kitchen tools and accessories.
I only recommend products I’ve personally used or truly believe in for home cooking.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
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