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Pumpkin Sabzi with Kuttu ki Poori Recipe

Pumpkin Sabzi with Kuttu ki Poori is a popular Indian Main
Author :
 
On :
Friday, 1 July, 2016
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 5 based on 100 votes
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:

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



     

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