Pumpkin poori /KADDU POORI

YELLOW PUMPKIN POORI / KADDU POORI

By Nirmala Guldagad

INGREDIENTS

• Oil – 1 tsp
• Jeera – 1/2 tsp
• Asafoetida – a generous pinch
• Green chilli as required
• Garlic – 2  [ optional ]
• Turmeric – if required
• Ajwain – 1/2 or 1 tsp
• White sesame seeds – 1/2 tsp [ optional ]
• Salt to taste
• Wheat flour – 3 cup
• Ripe yellow Pumpkin cubes – 2 or 3 cup [ discard skin and seeds ]
• Oil to deep fry

***  usually when you make pooris of only wheat flour ,it absorbs lot of oil , take half of wheat flour + 1/2 of maida + 1 tbsp sooji to avoid absorbtion of excess oil .

PREPARATION

Heat 1 tsp oil in a pan on low flame  , add jeera and fry .

Add turmeric + green chilli  and asafoetida .

Add the pumpkins and stir fry for a minute.

Add little water + salt and cook till soft .

Allow it to cool .

Once cooled ,grind it with raw garlic  into a thick fine paste .[don’t add water while grinding ]

METHOD

Take the flour + salt + ajwain + white sesame seeds  in a plate .

Add the pumpkin puree and mix well with clean hands

Knead it into a tight dough .[ sprinkle little water if required ]

Once the dough is ready start making the pooris, no need of resting the dough for sometime.

Divide the dough into equal size portions .Depending on the size of poori you want.

Roll each portion into a smooth ball .

Flatten the ball slightly ,roll it with a rolling pin into medium thickness discs. [ not very thin nor very thick – slightly thicker than chapatti  ]

Roll out all the pooris.

Heat the oil , check the temperature by dropping a small piece of dough ,if the dough sizzles and rises up immediately it means we can start frying the pooris..The oil should be hot but not very hot .

Slide in one poori from the side of the pan into the hot oil .

After a few seconds try pressing the pooris lightly with help of a slotted ladle , try pouring / splashing  little hot oil on the top of the pooris .

Flip the poori on the other side ,and fry till golden brown .

Drain and remove the pooris on absorbent paper or colander to drain off excess oil .

Pumpkin pooris are ready to be served.

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