How to make Red Pumpkin and Til Pooris - Red pumpkin, sesame seeds and wheat flour dough made into pooris and served with sesame chutney.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला), Sesame seeds (til) (तिल)
Cuisine : Indian
Course : Snacks and Starters
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Red Pumpkin and Til Pooris checkout Kaddu Ki Tikkiyaan. You can also find more Snacks and Starters recipes like Basil Tomato Mozzarella Skewers, Pilau Hazoor Pasand, Kale Chane with Rajgira Poori, Low Cal Rajma Galouti Kababs.
Red Pumpkin and Til Pooris Recipe Card
Prep Time : 0-5 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Red Pumpkin and Til Pooris Recipe
Red pumpkin (bhopla/kaddu) grated 2 cups
Sesame seeds (til) 2 tablespoons
Whole wheat flour (atta) 3-4 cups
Crushed black peppercorns 1 teaspoon
Red chilli powder ½ teaspoon
Turmeric powder ¼ teaspoon
Oil to deep fry
Salt to taste
A little chaat masala (optional)
FOR CHUTNEY
Garlic cloves 6-7
Sesame seeds (til) 2-3 tablespoon
Dried red chillies 4-5
Vinegar 1 cup
Oil 1 tablespoon
Cumin seeds ½ teaspoon
Method
Step 1
Put the pumpkin into a mixer jar, add crushed black peppercorn, red chilli powder, turmeric powder and sesame seeds. Add ½ cup water and grind.
Step 2
Heat sufficient oil in a kadai.
Step 3
Transfer the pumpkin mixture into a bowl, add whole wheat flour and salt and mix well. Knead into dough. Apply a little oil and knead again. Rest the dough for a while.
Step 4
Heat a non-stick pan, break the chillies and put into the pan. Add vinegar, garlic and sesame seeds and boil for 4-5 minutes or till the chillies soften.
Step 5
Transfer the mixture into a mixer jar and grind to make a chutney.
Step 6
Heat 1 tbsp oil in another non-stick pan, add cumin seeds and saute till lightly browned.
Step 7
Switch off heat and add the ground chutney and mix well. Add salt and mix well. Transfer into a bowl and set aside.
Step 8
Divide the dough into small portions, dust with a little dry flour, shape into balls and roll out into pooris.
Step 9
Gently slide the pooris into hot oil and deep-fry till puffed up and crisp. Drain on absorbent paper.
Step 10
Transfer into a serving bowl and sprinkle a little chaat masala over them if you wish. Transfer the chutney into a smaller bowl and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.