Recipe of Speedy Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori

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We hope you got benefit from reading it, now let's go back to teekha-khatta-meetha kaddu aur kalaunji waali poori recipe. You can have teekha-khatta-meetha kaddu aur kalaunji waali poori using 25 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori:

1. Take (A) For of the Kaddu:.
2. You need 500 Grams of Kaddu/Yellow Pumpkin (Chopped Roughly).
3. Use 1 of Onion Medium-Large (Sliced Thinly).
4. Prepare 2 of Tomatoes Medium-Large (Chopped Roughly).
5. You need 6 of Green Chillies (Chopped Roughly).
6. Prepare 1 handful of Coriander Leaves.
7. Prepare 1 Tbsp of Ginger Paste.
8. Get 1 Tbsp of Garlic Paste.
9. Prepare 2-6 Tbsp of Tamarind Paste/Pulp.
10. Prepare 4 Tbsp of Mustard Oil.
11. You need 1 Tbsp of Black Peppercorns.
12. Use 2 Tsp of Panch Phoron (Recipe below).
13. Provide 2 Tsp of Degi Mirch Powder.
14. Use 2 Tsp of Turmeric Powder.
15. Take 2 Tsp of Cumin Powder.
16. Use 2 Tsp of Coriander Powder.
17. Prepare 1/2 inch of piece Jaggery.
18. Take As per taste of Salt.
19. Prepare (B) For of the Poori:.
20. You need 2 Cups of Maida/All purpose flour.
21. You need 2 Cups of Atta/Whole wheat flour.
22. You need 2 Tsp of Kalaunji/Nigella seeds.
23. Get 2 Tsp of Salt.
24. Prepare 1-2 Cups of Water Lukewarm.
25. Get As required of Oil.

Instructions to make Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori:

1. (A) To make to Kaddu:.
2. Smoke the Mustard Oil in a large nonstick Skillet/Wok over high heat. Reduce heat..
3. Tip in the Panch Phoron & the Peppercorns. Let them crackle..
4. Sauté the Onions until golden. Add the Ginger & Garlic Paste. Cook for 2 minutes. Add the Tomatoes & the Green Chilies. Cook covered over medium heat until mushy..
5. Now, goes in the Pumpkin followed by the Salt, Jaggery & all the powders. Stir well. Pour in a cup of water. Cover & cook over low-medium heat until the Pumpkin is tender, stirring occasionally..
6. Add the Tamarind Pulp now. Stir well. Adjust seasoning. Keep crushing the Pumpkin while you stir. We want a medium consistency (somewhat like Pav Bhaaji). Add a little more water, if required..
7. Transfer to a serving bowl. Garnish with Coriander Leaves. Serve hot with fluffy Pooris/Paranthas..
8. (B) To make Panch Phoron: Panch Phoron is a Bengali 5 spices mixed in equal quantities. The ingredients are a follows: Take one teaspoon each of Mustard Seeds, Fenugreek Seeds, Nigella Seeds, Fennel Seeds, Cumin Seeds..
9. Mix all the 5 ingredients together & store in an airtight jar. Use as required..
10. (C) To make the Poori:.
11. Combine the Flours & Salt in a large bowl. Add 2 Tablespoons oil. Use your hands to mix for about 5 minutes. Should look like course crumbs/pea size crumbs..
12. Make a well in the middle of the flour mixture. Pour lukewarm water little by little. Incorporate gently making a stiff dough..
13. Oil your hands lightly & rub it on the dough. Cover with a cling wrap until ready to cook. Heat enough oil in a Kadhaai/Wok for deep frying. (High heat initially. Reduce to medium when frying)..
14. Divide the dough into equal lime size balls. Flatten them. Sprinkle very little flour, if needed or apply a little oil & roll out a thin Poori about 6 inches in diameter..
15. Slide a Poori in the hot oil gently. Press it down lightly with a slotted spoon. Deep fry over medium hear. Turn it quickly. Let the other side cook for 30-49 seconds. Remove & place on a plate lined with absorbent paper towels. Repeat..
16. Serve immediately..

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