Pumpkin Sabzi with Kuttu ki Poori

Recipe by
Total Time:
45-60 minutes
Serves:2
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Carrot Tomato Rice, Best Quick Vegetable Biryani, Easy Easy Pan Pizza

Rate This Recipe
5

Ingredients

  • For Pumpkin Curry:
  • 250 g - pumpkin, preferably green
  • 2 - green chillies, chopped
  • 1 tsp - ginger, chopped
  • 1 tsp - whole Coriander seed
  • 1 tsp - Cumin seeds
  • Spices:
  • 1/2 tsp - red chilly powder
  • 1/2 tsp - Garam Masala
  • 1 tsp - dried Mango powder (amchur)
  • To taste- salt /rock salt
  • 2 tbsp - clarified Butter
  • 1/2 cup - coriander leaves, chopped
  • For Buckwheat Puff Bread /Poori:
  • 2 cup - Buckwheat flour
  • 1/4 tsp - Cumin seeds
  • 1/4 tsp - Red Chilli powder
  • 1/2 tsp - green chillies, chopped
  • 1/2 tsp - ginger, grated
  • To taste - salt
  • 1/2 cup - water, or as needed
  • For frying - oil

How to Make Pumpkin Sabzi with Kuttu ki Poori

  • For Pumpkin Curry:
  • Wash and cut pumpkin into small cubes along with skin.
  • Heat clarified butter in a wok on medium heat, add coriander and cumin seeds.
  • As it starts popping, add green chillies and ginger.
  • Saute for 2 minutes.
  • Now add pumpkin cubes, season with salt, stir well and cover with lid.
  • Let it cook for 15 minutes on low heat or till pumpkin is tender, stirring frequently.
  • Add all spices and mix well, cook for 5 minutes.
  • Remove from heat, add chopped coriander leaves.
  • For Puff Bread/Poori:
  • Mix all ingredients in a bowl and knead into a smooth dough.
  • Set aside for 5 minutes.
  • Heat oil in a wok.
  • Meanwhile, make 8 small balls from the dough.
  • Dust these with dry flour and roll them out on a flat surface one by one with a rolling pin.
  • Fry these breads/pooris in hot oil, two at a time, till golden brown.
  • Drain out on a paper towel.
  • Serve hot with pumpkin curry.
  • Recipe Courtesy: Cooking With Sapana