Hyderabadi Chobe ki Puri aur Kheer

Kheer Puri is a traditional Rajab and Milad special sweet treat. Crunchy chobe ki puri and creamy kheer make an amazingly delicious dessert. Hyderabadi Chobe ki Puri is similar to North Indian sweet Gujiya. The filling of these puris, choba is pretty simple and yum. Grated dry coconut, sugar, cardamom powder, chopped dry fruits and nuts make choba.

More Eid Favorite Hyderabadi Dessert Recipes – Sheer Khurma, Doube ka Meetha, Gil-E-Firadaus, Meethi Seviyan, Dum ke Roat (Baked)

About This Recipe

Chobe ki Puri (Chobay ki Poori) is crispy and flaky pastry stuffed with choba. Choba is a mixture of grated dry coconut, finely chopped dry fruits, nuts, sugar and cardamom powder.

Some add fine semolina (sooji) or khus khus (poppy seeds) along with dry fruits. My mom sometimes add add chironji (sara pappu) to the stuffing.

Back home, Eid celebrations start by making a big batch of choba. Choba is often used as a garnish in recipes like dum ki seviyan, meethe chawal and zarda pulao. Sometimes as a filling in sweet samosas.

Khasta puri recipe is similar to gujjiya recipe. The crust of the puri is made with flour and ghee. Crisp, flaky and deep fried chobe ki puri is popular during Rajab (kunde ki niyaz). Some families, make these chobe ki puris during Milad-un-Nabi too.

Traditionally chobe ki puri is deep fried. But these days you can easily find baked version of this in many sweet shops in Andhra and Telangana. In Hyderabad, people also call Chobe ki Puri as Meetha Samosa (Sweet Samosa) or simply samosay.

People often include Chobay ki Puri as part of the sweets sent with the bride after the wedding. They frequently make these to send as return gifts with the new bride and new mother.

Generations in Flavor: Treasured Family Recipes

Family recipes are treasure troves, full of history and love that bind generations. When these cherished recipes are passed down, they become symbolic of love and cultural heritage. Each recipe carries stories, anecdotes, and sometimes even secrets that make them unique and irreplaceable.

Documenting family recipes is indeed a heartfelt way to cherish and keep the legacy of our loved ones alive. Every family has their unique collection of flavors, methods, and secret ingredients that turn simple food into magic on a plate. These recipes are more than just instructions on a page; they carry memories, whispered culinary secrets passed down through generations, and the touch of hands.

What is fascinating about family recipes is that even if someone follows the recipe fully, there remains a special ‘something’ that only the hands of our mum, nanima, or ammi can capture. This might be the intuition to add a pinch of this or a dash of that. Not written anywhere but known implicitly from years of tasting and tweaking.

It is the love and laughter, the trials and errors, the celebrations and the everyday moments that simmer together with the ingredients. This creates something that can’t be replicated by others—something that we call ‘the best.’ Rajab Ki Kheer Puri is one such recipe for me. Do you have any family favorite recipe like this? Do mention in comments.

Chobe ki Puri is almost similar in size and shape to,

North-Indian Gujiya. Maharastrian Karanji, Kajjikaya in Telugu, Pedakiya in Bihar, Ghughra in Gujarat and closely resembles with Latin-American Empanada and Shekerbura from Azerbaijan. Food never ceases to astound us with its boundless varieties, astounding flavors, and intricate cultural significance.

Rajab ki Kheer Puri

The tradition of making kheer poori in Rajab still continues in many houses. Rajab is the seventh month of the Islamic Calendar. I remember eating these puris at my choti nanima’s (grandma’s co-sister) house during Rajab and Milad. When me and my lil sis were kids, mom use to make a huge batch of sweet and savory snacks to munch during our summer vacation. These chobe ki puri is always one among them.

Till date mom makes it a point to keep a fresh stock of homemade snacks to munch. Few of the jar snacks mum use to make are Khajoor, Chivda, Shakkar Pare, Namak Pare, Cashew Biscuits, and Ribbon Pakoda.

Chobe Ki Puri Ingredients

Flour: Commonly we use all purpose flour for making these puris. But you can use whole wheat flour too. You can even try mixing 1:1 ratio of whole wheat flour and all-purpose flour.

Ghee: Clarified butter bring flakiness and crispness in puri.

Water: Use to knead the dough.

Stuffing For Chobe Ki Puri

Dry Coconut: Usually grated dry coconut is used in stuffing. If not available, you can use desiccated dry coconut powder too. But grated dry coconut flakes will bring nice crunch in the recipe.

Dry Fruits and Nuts: You can use your choice of dry fruits. I used chopped cashews and almonds along with raisins. You can use walnuts, dried cranberries, unsalted pistachios, etc.

Cardamom: Cardamom powder brings in flavour and aroma in puri. I used green cardamom in the recipe. Remove the pods from cardamom and grind to smooth powder in pestle and motar.

Sugar: Sugar in stuffing adds sweetness. In place of refined sugar you can use brown sugar or organic jaggery powder too. But the traditional recipe calls for refined white sugar only.

Serving Kheer Puri

Crunchy chobe ki puri with delightful ‘sooji kheer’ offers symphony of flavors that are simply spellbinding. The puri itself, with its flaky exterior and coarse interior, is a testament to the intricate balance of textures that Indian cuisine is known for. As you dip this crunchy marvel into the warm sooji kheer, the contrast in textures is riot of flavours. The sooji kheer wraps itself around the puri, its creamy consistency perfectly complementing the crispness of the puri. Each spoonful is like a warm hug for your taste buds, a blend of comfort and indulgence.

But the journey doesn’t end there. As the initial flavors begin to settle, you’re greeted by an eruption of sweet and nutty notes. Coarsely ground dry nuts, sugar, cardamom, and dry coconut come together to create a celebratory explosion of flavors. Each element plays a crucial role. The nuts providing crunch, sugar adding a gentle sweetness, the cardamom offering aroma, and the dry coconut introducing a subtle tropical touch.

Tempting isn’t it? Then what are you waiting for, scroll down to check to step by step pictorial recipe and try today.

Chobe Ki Puri – Step-by-Step Instructions

FIRST STEP: PREPARING FILLING | CHOBA

• Soak almonds for 3-4 hours and remove the skin. Spread them on kitchen cloth and wipe dry. Leave to dry for 10-15 minutes and cut them into slivers.
• Remove the pods from cardamom and powder them. Cut the cashews into pieces and set aside.
• Heat a non-stick pan and add slivered almonds, dry coconut flakes and finely chopped cashew pieces. Toss gently on low flame for 3-4 minutes.

• Remove from pan and spread this on plate to cool. Upon cooling mix in sugar, raisins and cardamom powder.
• This is our filling, Choba. Cover and set aside.

SECOND STEP: PREPARING OUTER CRUST | PURI (POORI)

• Take whole wheat flour, ghee and salt in a bowl. Gently mix the ingredients till the mixture resembles crumb. Slowly add water and make a soft pliable dough. Cover the dough and rest it for 15-20 minutes.
• In a small bowl take cool water and set this aside. (We will use this water as sealant).

• Knead the dough for a minute and divide the dough into equal balls. Lightly dust the work surface with flour and take a ball and roll it into a small circle of about 1/8 inch thick. (You can even use Poori Presser)
• In the center of the circle, add a tablespoon of filling (choba). Dip your forefinger in water (step 2) and gently wet the outer edge of the circle.

• Carefully close the circle in half. Now you can pinch the edges, or you can use pizza wheel to trim away the corners. You can even use clove or fork to make pattern to seal the edges.

• Using clove (laung) make a simple pattern on the edges to seal the ends together. You can even use pizza wheel to cut the sides of the puri or you can use gujiya cutter spoon to shape and size.

• Repeat and shape all the balls of dough into puris. Keep the prepared puris on a flour dusted kitchen plate or baking paper.

THIRD STEP: FRYING CHOBE KI PURI

• Heat enough oil for deep frying and gently lower 2-3 pooris into it (add pooris depending on the size of the kadai, do not overcrowd).

• Deep fry on medium flame by turning in between until the pooris turn nice golden on all sides.
• Using a slotted spoon carefully remove them on to a plate. Spread them on a kitchen towel or tissue in a single layer.
• Don’t forget to check my quick, easy,creamy and delicious recipe of sooji ki kheer.