Good morning all. I have been away from my blog for a pretty long time. I have been enjoying my early motherhood days, and now since my son has started Montessori school, I now have some hours of breathing space and do what I like most.
Today's post is about pumpkin poori which I have made for the monthly Indian cooking challenge read more about ICC here and here. This recipe is suggested by Pradnya. It has been a year now since I have relocated to Pune. I was introduced to this recipe by my neighbour Varsha, so when I saw this as the recipe for Indian cooking challenge, I knew where to go for tips. This is a sweet poori which you can take along with you for a picnic, a long train journey or enjoy it just like that.
- 200 gm grated red pumpkin
- 200 gm Jaggery- grated
- 1 tspn cardamom powder
- 2-3 cups whole wheat flour
- a pinch of salt
- oil to deep fry
- Saute the grated pumpkin in 1 tablespoon oil till it is soft and mushy.
- Add grated jaggery and mix well.
- Cook till excess water evaporates.
- Keep it aside and let it cool.
- Add the cardamom powder and pinch of salt in wheat flour.
- Add the wheat flour as required to make a dough.Do not add water.
- Make the small balls from the dough and roll them flat.
- Make small pooris.
- Heat the oil in deep pan/ kadhai and fry them on medium flame till they get golden brown.
- Serve them hot or let them cool and store in airtight container .They will be good for 3-4 days.
For making crisp pooris you can add 1 tablespoon of sooji or rice flour.
Do not overcook the pumpkin and jaggery mixture else while rolling the pooris it will get crack.
I packed some poori for my weekend picnic and rest of the pooris we ate in lunch with spicy and sour pumpkin sabji. It s a nice combination of sweet pumpkin pooris and spicy pumpkin sabji.