Namaste!
Today's recipe is Kaddu Ki Methi Poori.
The pooris are very tasty.
Prepare them for breakfast and
pack it in your kids tiffen.
You will love it!
Let's get started.
For making kaddu poori
first we will cook pumpkin.
Turn on the stove.
Add 1 tsp of ghee.
Take 1 cup of grated pumpkin
Take yellow and ripe pumpkin.
We have discarded the seeds.
We have discarded its peel as well.
And grated the pumpkin.
We have to make the pumpkin firm.
On medium flame, cook it for 2-3 mins.
[After 3 minutes]
Check it.
The pumpkin has become soft.
Add jaggery.
take 1/2 cup of coarsely crushed jaggery.
Melt the jaggery properly
and mix it with pumpkin.
After melting the jaggery
pumpkin has released it juice.
It is looking watery.
We will cook it for a bit longer
and make it thick.
We are making pumpkin poori with jaggery.
We are using 1/2 cup jaggery.
You can use 1/2 cup of sugar instead.
The pumpkin is all cooked now.
And it looks less watery now.
It is enough for kneading.
Turn off the flame.
Allow it to cool down.
For preparing dough we need nutmeg.
Take 1/2 nutmeg and grate it.
Let's prepare the dough.
Take 2 cups of wheat flour in a bowl.
Pour the pumpkin in the flour bowl.
Add the grated nutmeg.
It will give a nice aroma
and taste to the poori.
Knead a stiff dough for the poori.
The dough should be similar
to the normal poori dough.
Add water gradually.
Knead the dough.
The dough is ready.
It is a bit softer than normal poori.
Because it will become stiff later.
We have used 1/2 cup of water.
We used 2 more tbsp from the other cup.
Cover and leave it for half an hour.
Our dough is ready.
Half an hour has passed.
Apply a little ghee in your hands.
And knead the dough properly.
Now make small balls of the dough.
Take 1 piece and roll it between your palms
Press and flatten them.
Do the same with the remaining balls.
Making them beforehand will ease the
process of making the pumpkin poori.
Let's roll the poori.
Pick one piece of the dough
Apply a little ghee on
rolling pin and board.
Roll the poori.
Roll the corners.
Do not make the sheet uneven.
Do not make the poori too thin.
Maintain a slight thickness.
Roll the poori like this.
Drop a piece of dough to check the oil.
The piece of dough is frying well.
We want medium-high hot oil.
The flame should be medium-high too.
Drop the poori in the pot.
As soon as the poori starts coming up,
we will press it down with a spatula.
Once it puffs up you can flip it.
Fry it from both sides until brown.
Meanwhile, the poori is frying
we will ready the another poori.
Flip the poori.
Make sure it does not get burned.
The poori has turned brown
Take it out.
Likewise, ready the remaining pooris.
Meethi puri turns dark really quick.
We have fried all the pooris.
We have made 15 poori
out of the prepared dough.
Kaddu ki meethi poori is ready to be served
The poori turned out very tasty.
Prepare it for breakfast or dinner.
You will love it.
It is easy to prepare.
While kneading the dough.
Do not make it too stiff dough.
If it is too stiff
then pooris ends will have cracks
and they will not puff.
Do not make the dough too firm.
If the dough is firm then the
pooris will not become crunchy.
While frying keep in mind
first heat the oil well and
then medium the flame.
Keep the oil medium-high hot and
fry the pooris in it.
You'll prepare tasty kaddu ki poori.
Have them especially with pickle.
Else you can prepare any sabzi you like.
Prepare these pooris and have them
And share your experience with me.
You can also suggest new recipes
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