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Kaddu puri ( pumpkin curry with Indian flat bread )

Another combination meal from utter pradesh i.e. Khatta meetha kaddu ( pumpkin) aur puri .
Any north Indian festival or auspicious  occasion is incomplete without kaddu puri
This khatta meetha ( sweet and sour )delight is my family's favorite.
“Khatta Meetha Kaddu” or “Pumpkin Curry”. Pumpkin is gourd like squash in yellow and round shape.  pumpkin curry or Kaddu ki sabzi is very easy and simple to prepare, for this you have to just chop the pumpkin and cook  it  with spices. puri and raita are best accompaniments with this curry.

 The main meals which are served in every religious ceremony  in north India are Kaddu ki sabzi, Puri, Raita, Halwa (Indian pudding) and Aloo ki sabzi . Very simple to make and super delicious meal for you all .

Kaddu puri (pumpkin curry with flat bread)


500 grams................ Red pumpkin (bhopla/kaddu)
3 tbsp ..................Oil
1/2 tsp .................Fenugreek seeds (methi dana)

Asafoetida a pinch
2 Green chillies,chopped
Salt to taste
1/2 tsp...............Turmeric powder
1 tbsp................Coriander powder
1 inch stick........Ginger,cut into thin strips
1 1/2 tsp ...........Red chilli powder
Gur ( jaggery )  2 tablespoons
Tamarind paste ...1 1/2 tablespoons
Fresh coriander leaves,chopped 2 tablespoons


Peel the pumpkin and cut into pieces. Heat oil in a kadai. 
Add fenugreek seeds, asafoetida, green chillies, pumpkin pieces and mix. 
Add salt, turmeric powder, coriander powder, ginger, red chilli powder and mix.
 Add a little water, cover and cook on medium heat for ten to fifteen minutes. 
Add gur and imli paste . Cover and cook further on medium heat for ten minutes. The pumpkin pieces should get mashed. Serve hot. 

Reduce tamarind paste to half if you don't like too tangy taste of tamarind .

Puri ( Indian flat bread) 


1 cup wheat flour
1/4 tsp salt (or as needed for taste)
About 1/2 cup water (or as needed to make a pliable dough. Might vary depending on the quality of flour)


1   Mix flour and salt in a bowl.
2  Add water little by little to the dough
3. until it comes together into a pliable dough. As i told you earlier also that water 
    quantity depends on quality of flour, So add it little by little while kneading. The 
    final consistency should not be too tight (dry) or too soft(wet).
4. Knead it well until smooth like below. The dough should not be sticky (only v 
    lightly sticky)  or feel dry in your hands.
5. Make small balls out of it. These will depend on how big a fryer you have. We 
    intended to make puri of small-med  (probably about 6 inch in diameter).
6. Roll it out into small circles with thin-medium thickness. Don't make it too thin 
    else it will come out crispy.
7. Repeat for all dough. Alternatively heat oil for deep frying.
8. Do the oil-temperature test to see if it is ready. The oil should be hot but not too 
    hot that it smokes. Tips: Drop a small piece of dough into the oil. The dough 
    should fry up immediately and come to the surface. You know the oil is not hot 
    enough when the puri does not puff up, is flat  and instead is also soaking up oil.
9. Now drop the puri into the oil. While the puri is slowly coming to the surface, make sure to keep
    ladling in the hot oil on the surface.
10. This helps the puri to puff up.Turn it so that it gets evenly  brown .
11.Place it on paper towel to drain off any oil. If fried right, it wont retain oil.
     Serve it hot and fluffy. 


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