Kadu Puri recipe / Pumpkin Puri Recipe
Relish the puffy delight of pumpkin accompanied by a tangy dip with a sip of chilled chaas or Jaljeera ...
An Outline On Kadu Puri Recipe:
Kadu Puri or Kaddu Ka Puri is the exotic wheat Puri that comes with a Pumpkin Punch spruced up with the flavor of Ajwain (carom seeds) and Jeera. The key ingredient Red Pumpkin popularly called as Lal Bhopla has been used widely in the Indian Cooking and you have a host of dishes made of this mildly sweet vegetable. As it grows all over the country throughout the year in plenty, usage of Red Pumpkin in the day today cooking is prevalent and each state has its own array of recipes made of Red Pumpkin and this Kadu Puri is one such impeccable dish from the North. With Roti and Puri being the staple food in the North, you have an umpteen varieties of roti and puri that are lucrative and delectable. And one such popular variety is Kadu Puri made of Red Pumpkin shreds that is brownish orange and spicy.
Red Pumpkin or Bhopla is a famous winter squash and it is a nutrient rich fleshy vegetable known for its versatile nature and mild sweet flavor and used in various dishes in many forms. This Kadu Puri is a comfort food that tastes awesome when accompanied with dal, sabzi, raita or gravy. Kadu Puri with Masaledar Aloo is a popular combo lunch that strikes a chord with kids and adults like though in fact you need nothing more than any achhar and a cup of curd for this Kadu puri. It is also prepared for special occasions and birthday parties and served with curries, veggies, meat and sabudana Kheer.
There are quite a lot of versions of Kadu Puri which varies from region to region though its key ingredient is kaddu (Red Pumpkin). In some places they use kalonji (black cumin) instead of ajwain and in some other states they add garam masala or chaat masala. Yet a few others add green chilies and coriander leaves in the dough and some may add a little semolina to make it more crispy. Just like Tepla, at certain places they add fenugreek leaves or mint to make it all the more delectable and nutritious. Each variety is unique and flavorful and tastes out of the world. Its soft texture gives a sensual appeal to you palates and the flavor of the zingy spices tantalizes your taste buds to want for more.
Here I have given you the basic version of Kadu Puri that can be made within minutes at home with regular Indian condiments from your pantry.
Ingredients Required To Make Kadu Puri recipe / Pumpkin Puri Recipe
How To Make Kadu Puri recipe / Pumpkin Puri Recipe
Take a large piece of red pumpkin and peel the skin off (after washing) and grate it finely into thin slices using a grater.
Take a bowl and add a cup of wheat flour into it and drop in the grated pumpkin and sprinkle the required salt.
Tip in the measured quantity of ghee, red chili powder, coriander powder, jeera powder, turmeric powder and ajwain seeds and sugar into it and splash in a little water and knead it into a thick and firm dough and close it with another bowl and let it rest for about fifteen minutes approximately.
After a while, take the dough and knead it once again gently for a minute or two.
Take small portions in the size of gooseberry and make even sized balls out of it.
Flatten them and using a Chakla Belan (roti Maker) in the size of a regular wheat puri.
Heat enough oil in a kadai and when it is heated up, drop in one or two flattened puri and using a slotted spoon just flip through the puris and sprinkle a little heated oil from the sides over them.
You will notice the puris popping up and at this stage just flip the puris gently to the other side and when it turns golden brown take it out and place over a plate covered with a paper towel.
Similarly fry all the puris and serve hot with a green chutney (mint or coriander) raita or Chana Masala.
Tips And Trick To Make Kadu Puri recipe / Pumpkin Puri Recipe
- Choose fresh and firm red pumpkin to get the best taste and you can either grate, finely chop or blend as per your wish and add it in the wheat flour.
- Adding a tablespoon of semolina would make it more crispy and it is optional.
- Knead the dough tight and hard with just a little water as the moisture present in the Kaddu will soften the dough after a while.
- You can add bits of mint or fenugreek leaves in the dough to make it more flavorful.
- Fry the puris in medium-high flame as the puris will become oily if you lower the flame.
- The minute the puri puffs up, you have to flip instantly with a slotted spoon as keeping it for a few more seconds will make it darker and you would not get the luscious golden brown color altogether.
- You can prepare it in bulk and roll it up in a foil and take for travel just like Tepla and have it with yogurt or plain curd with a pinch of salt and jeera powder.
- If you want the puris to puff up, the flattened puris should also be reasonably thick. (not too thick though)
- Kids would love to have it with ketch up or jam and it is an easy way of introducing Kaddu to them as it has such a lot of health benefits.
- Kalonji / Black Jeera has such a lot of therapeutic properties and we add a little to enhance digestion and metabolism and it is available at all Indian Stores and one of the important ingredients to have in your pantry.
Ingredients
Directions
Take a large piece of red pumpkin and peel the skin off (after washing) and grate it finely into thin slices using a grater.
Take a bowl and add a cup of wheat flour into it and drop in the grated pumpkin and sprinkle the required salt.
Tip in the measured quantity of ghee, red chili powder, coriander powder, jeera powder, turmeric powder and ajwain seeds and sugar into it and splash in a little water and knead it into a thick and firm dough and close it with another bowl and let it rest for about fifteen minutes approximately.
After a while, take the dough and knead it once again gently for a minute or two.
Take small portions in the size of gooseberry and make even sized balls out of it.
Flatten them and using a Chakla Belan (roti Maker) in the size of a regular wheat puri.
Heat enough oil in a kadai and when it is heated up, drop in one or two flattened puri and using a slotted spoon just flip through the puris and sprinkle a little heated oil from the sides over them.
You will notice the puris popping up and at this stage just flip the puris gently to the other side and when it turns golden brown take it out and place over a plate covered with a paper towel.
Similarly fry all the puris and serve hot with a green chutney (mint or coriander) raita or Chana Masala.
