How to make Red Pumpkin and Til Pooris -

Red pumpkin, sesame seeds and wheat flour dough made into pooris and served with sesame chutney.

Sanjeev Kapoor

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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For more recipes related to Red Pumpkin and Til Pooris checkout Kaddu Ki Tikkiyaan. You can also find more Snacks and Starters recipes like Apricot Pancakes Sprouted Moong Ka Pizza Sindhi Koki With Tomato Chutney Pizza Bowl - SK Khazana

Red Pumpkin and Til Pooris

Red Pumpkin and Til Pooris Recipe Card


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.    

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)


  • 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


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.

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MasterChef Sanjeev Kapoor

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 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.