dry Badam Puri is a traditional deep-fried sweet that holds a special place in festive celebrations, such as Deepavali/ Diwali and Ganesha festivals. There are two delightful variations of this treat. First, the classic approach involves creating layered, crispy pooris that are soaked in a luscious, thick sugar syrup. Alternatively, you can opt for the dry Badam Puri, which consists of crispy, layered pooris delicately dusted with a meticulously crafted powdered sugar blend, infused with the enticing aromas of cloves and cardamom. This vegan sweet is remarkably simple to prepare, adding an exquisite touch to your festival menu.
Checkout these festival recipes 
badam poori  with syrup/pakada poori

Ingredients:

• 1 cup maida/all purpose flour
• around 1/4 tsp salt
• 2 tbsp cooking oil
• around 1/4 cup or as needed to get the poori dough consistency
• around 1/4 cup or as needed to get the poori dough consistency
• 1/4 cup sugar
• 1 cardamom
• 1 clove
• oil to fry the badam poori

Method:

1. In a bowl, combine maida (all-purpose flour) and a pinch of salt.
2. Heat 2 tbsp oil in a ladle and add it to the flour mixture. Mix thoroughly.
3. Gradually add water to the mixture, little by little, to form a stiff dough (similar to poori dough).
4. Knead the dough well to ensure it’s smooth and consistent.
5. Divide the dough into 10 to 12 equal portions.
6. Take one portion of the dough, shape it into a ball, and then flatten it.
7. Roll it out with a rolling pin, creating a thin sheet of dough, then fold it into a triangle shape.
8. Gently roll it again to maintain the triangular shape.
9. Prepare several such triangular puris and set them aside.
10. Use a fork to prick the puris lightly to prevent bubbles from forming during frying.
11. Heat oil in a kadai over medium-low heat.
12. Once the oil is hot, carefully add the prepared puris and fry them, flipping occasionally, until they turn golden brown on all sides.
13. While frying, continue making more puris and keep them ready.
14. Once the puris are a delightful golden brown, remove them and place them on a colander to drain excess oil.
15. Repeat the frying process with the remaining dough portions.
16. Finely powder sugar, cardamom, and clove together to create a fragrant and sweet mixture.
17. Generously sprinkle the powdered sugar blend onto the Badam Puri, ensuring each piece is thoroughly coated.
18. Your delicious Badam Puri is now ready to be enjoyed as a delightful treat during your festive celebrations.