Deep fried savory Pumpkin puri. Indian pumpkin is a winter fruit, which can be used in the making of many varieties of dishes like curries, cakes and soups.
It is very rich in fiber so very good to cure constipation loaded with iron, maganesium, potassium, rich in vitamin A, K and C and much more.
Whole pumpkin have a good shelf life so can be brought and stored for a good long time. The dried seeds of pumpkin are also very good for health as they provides a number of health benefits. So whenever you cook pumpkin, don?t throw the seeds, instead rub and wash well with enough water and sundry the seeds and then roast them in an oven and enjoy.
Pumpkin puri can be sweet as well as savory. Today I am sharing the recipe of savory pumpkin puri. This pumpkin masala puri is as soft as normal puri. If you want to serve special food on festival or occasions, then you can make hot crispy masala pumpkin puri.
Many children (and even adults) don?t like pumpkin much due to its taste. So I have tried this pumpkin poori which everybody liked but nobody recognized that they are made with pumpkin puree. You can also make paratha or chapatti with this dough if you want to avoid deep frying.
Step by step recipe of pumpkin puri:Rinse and wash 250 gm of pumpkin thoroughly. Peel the skin of pumpkin.
Remove the seeds and chop into big pieces.
Pressure cook with ¼ cup of water for 3 whistles on medium heat.
Let it cool down completely. Mash the pumpkin.
Take the mashed pumpkin in a bowl and add all the masala in it.1 tsp red chili powder, 1 tsp coriander powder, ¼ tsp turmeric powder¼ tsp asafoetida (hing), 1 to 2 tbsp. coriander leaves (dhaniya patti), 1 tbsp. cooking oil and salt to taste.
Now add the flours - 1½ cup wheat flour (atta), 2 tbsp gram flour (besan) and 2 tbsp semolina (suji).
Mix all the ingredients well. Knead into dough without water. Boiled pumpkin is enough to knead the flour. You can add little water if required. Cover the dough and l...