Spicy Pumpkin Poori is a deep-fried savoury puri made with pumpkin mixed with whole wheat flour, spices, and herbs. This delicacy is also popularly known as Lal bhoplyachi poori; here, lal bhoplyachi means red pumpkin. It is a famous Maharashtrian delicacy. This poori is an excellent breakfast option enriched with fibre and essential nutrients. The best part of this recipe is that you can easily sneak in pumpkin into your meal without getting noticed. You can make parantha with this recipe if you don’t want fried poori. It is an excellent lunch box and tiffin recipe.Pumpkin is a winter fruit, an incredibly healthy vegetable rich in fibre, vitamins, and minerals. It’s highly versatile and can be used in desserts or savoury dishes. The seeds, an excellent source of plant-based fat, also make a healthy snack or salad topping. You can use it to make various curries, bakes, cakes, soups, etc. You can easily blend this vegetable into your sweet and savoury recipes.This is a vegan, kids-approved, no onion- no garlic and beginner-friendly Indian snack recipe. These puris taste delicious with curries like aloo sabji, aloo matar curry, aloo tamatar, etc. This poori can also be relished as an evening snack with tea or coffee.
Utensil and Tools
- Faber Hobtop
- Borosil Glass Mixing Bowl
- Vinod Platinum Triply Stainless Steel Kadai
Ingredients
- 2 cups (280 gm) Aata (Wheat flour)
- 250 gm Pumpkin
- ¼ cup Suji (Semolina)
- 2 tbsp Coriander Leaves , finely chopped
- 1 tbsp Mint Leaves , finely chopped
- 2 tbsp Oil
- ½ tsp Jeera (Cumin Seeds)
- ½ tsp Ajwain (Carom Seeds)
- 3 tsp Til (sesame seeds)
- ½ tsp Coriander Powder
- ½ tsp Turmeric Powder
- ½ tsp Chilli Powder
- Salt , To taste
- Oil for frying
- Water For kneading
Video
Instructions
- Take 250 grams of pumpkin, remove the seeds and peel it. Grate it finely with a grater and keep it aside.
- Add 2 cups of wheat flour and ¼ cup of semolina in a big mixing bowl. Add cumin seeds, carom seeds, white sesame seeds, red chilli powder, turmeric powder, coriander powder, finely chopped coriander leaves, finely chopped mint leaves, grated pumpkin, oil and salt.
- Mix all the ingredients well with the flour.
- Add water gradually and make a stiff dough. Apply oil to the dough and keep it aside.
- Heat oil in a kadhai or wok on a medium-high flame.
- Divide the dough into equal-sized balls. Apply oil on a rolling board and the rolling pin.
- Take a dough ball and roll it into a round shape, poori. Roll the poori slightly thick.
- Turn the flame to medium and carefully add a Poori to fry. Splash the oil on the poori and gently press it around the edges; it will help it puff nicely.
- Fry the Poori until it becomes brown from both sides. Transfer the fried poori to a kitchen towel-lined plate to absorb the excess oil.
- Fry all the Poori similarly and serve it hot.
- Serve the hot poori with your curry, or have it as it is.
Nutrition
Calories: 127kcalCarbohydrates: 15gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 12mgPotassium: 247mgFiber: 8gSugar: 0.5gVitamin A: 744IUVitamin C: 10mgCalcium: 364mgIron: 24mg
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