Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori
Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, teekha-khatta-meetha kaddu aur kalaunji waali poori. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori is something which I’ve loved my entire life.

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