Hey everyone, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori Recipe.
You can cook Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori using 25 ingredients and 16 steps. Here is how you achieve that.
Ingredients of Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori
- You need (A) For of the Kaddu:.
- Prepare 500 Grams of Kaddu/Yellow Pumpkin (Chopped Roughly).
- Prepare 1 of Onion Medium-Large (Sliced Thinly).
- Make ready 2 of Tomatoes Medium-Large (Chopped Roughly).
- Take 6 of Green Chillies (Chopped Roughly).
- It’s 1 handful of Coriander Leaves.
- Take 1 Tbsp of Ginger Paste.
- It’s 1 Tbsp of Garlic Paste.
- It’s 2-6 Tbsp of Tamarind Paste/Pulp.
- Prepare 4 Tbsp of Mustard Oil.
- Take 1 Tbsp of Black Peppercorns.
- You need 2 Tsp of Panch Phoron (Recipe below).
- It’s 2 Tsp of Degi Mirch Powder.
- It’s 2 Tsp of Turmeric Powder.
- You need 2 Tsp of Cumin Powder.
- Prepare 2 Tsp of Coriander Powder.
- Take 1/2 inch of piece Jaggery.
- It’s As per taste of Salt.
- Take (B) For of the Poori:.
- Make ready 2 Cups of Maida/All purpose flour.
- Prepare 2 Cups of Atta/Whole wheat flour.
- You need 2 Tsp of Kalaunji/Nigella seeds.
- Make ready 2 Tsp of Salt.
- Make ready 1-2 Cups of Water Lukewarm.
- Prepare As required of Oil.
Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori step by step
- (A) To make to Kaddu:.
- Smoke the Mustard Oil in a large nonstick Skillet/Wok over high heat. Reduce heat..
- Tip in the Panch Phoron & the Peppercorns. Let them crackle..
- Sauté the Onions until golden.
Add the Ginger & Garlic Paste. Cook for 2 minutes.
Add the Tomatoes & the Green Chilies. Cook covered over medium heat until mushy..
- Now, goes in the Pumpkin followed by the Salt, Jaggery & all the powders. Stir well.
Pour in a cup of water.
Cover & cook over low-medium heat until the Pumpkin is tender, stirring occasionally..
- Add the Tamarind Pulp now. Stir well. Adjust seasoning.
Keep crushing the Pumpkin while you stir.
We want a medium consistency (somewhat like Pav Bhaaji). Add a little more water, if required..
- Transfer to a serving bowl. Garnish with Coriander Leaves.
Serve hot with fluffy Pooris/Paranthas..
- (B) To make Panch Phoron:
Panch Phoron is a Bengali 5 spices mixed in equal quantities. The ingredients are a follows:
Take one teaspoon each of Mustard Seeds, Fenugreek Seeds, Nigella Seeds, Fennel Seeds, Cumin Seeds..
- Mix all the 5 ingredients together & store in an airtight jar. Use as required..
- (C) To make the Poori:.
- Combine the Flours & Salt in a large bowl. Add 2 Tablespoons oil. Use your hands to mix for about 5 minutes. Should look like course crumbs/pea size crumbs..
- Make a well in the middle of the flour mixture.
Pour lukewarm water little by little.
Incorporate gently making a stiff dough..
- Oil your hands lightly & rub it on the dough. Cover with a cling wrap until ready to cook.
Heat enough oil in a Kadhaai/Wok for deep frying. (High heat initially. Reduce to medium when frying)..
- Divide the dough into equal lime size balls.
Flatten them.
Sprinkle very little flour, if needed or apply a little oil & roll out a thin Poori about 6 inches in diameter..
- Slide a Poori in the hot oil gently. Press it down lightly with a slotted spoon. Deep fry over medium hear. Turn it quickly. Let the other side cook for 30-49 seconds.
Remove & place on a plate lined with absorbent paper towels.
Repeat..
- Serve immediately..