I love poori / Puri than roti / Chappati. I normally make poori with wheat flour and never tried any variotions. This time I wanted to try different poori and came up with this. The taste and softness of the puri was really good. Here we go for the easy to make kaddu ( Pumkin ) Puri.
Grated Ripe Red Pumpkin - 500 grams ( Grated 3 Cups )
Wheat Flour - 350 grams ( 1 & 1/2 Cups )
Gram flour - 75 grams ( 2/3 Cup)
Carom seeds / Ajwain ( Omam) - 1 Teaspoon
Salt - As needed
Oil - 1 Table Spoon + For deep frying.
Peel the skin of pumpkin and grate it. Then take a pan add grated pumpkin, along with a table spoon of water and cook in medium flame until becomes tender. Allow it to cool.
In a mixing bowl add wheat flour, gram flour, salt, carom seeds, oil, lastly add cooked pumpkin to it and knead well, the water in pumpkin should be good enough to knead, in case if the mixture is dry sprinkle little water and knead it to a smooth stiff dough. cover and rest the dough for at least 20 minutes.
After 20 minutes, grease your hands with little oil, and knead the dough again, and make small balls out of it.
Heat enough oil in a deep pan, roll out the small balls in to flat discs and deep fry in oil, until both the sides becomes golden brown in color. Serve these yummy pumpkin poori with your favorite subzi.
while kneading if you think the mixture is little dry and crumble, sprinkle water little by little and knead well.
Make sure the oil is hot, and not smoky. If you put a pinch of dough in the oil, it should rise slowly to the top.