Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori
Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori

Hello everybody, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, teekha-khatta-meetha kaddu aur kalaunji waali poori. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have teekha-khatta-meetha kaddu aur kalaunji waali poori using 25 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori:
  1. Take (A) For the Kaddu:
  2. Take 500 Grams Kaddu/Yellow Pumpkin (Chopped Roughly)
  3. Get 1 Onion Medium-Large (Sliced Thinly)
  4. Prepare 2 Tomatoes Medium-Large (Chopped Roughly)
  5. Make ready 6 Green Chillies (Chopped Roughly)
  6. Prepare 1 handful Coriander Leaves
  7. Get 1 Tbsp Ginger Paste
  8. Make ready 1 Tbsp Garlic Paste
  9. Prepare 2-6 Tbsp Tamarind Paste/Pulp
  10. Prepare 4 Tbsp Mustard Oil
  11. Make ready 1 Tbsp Black Peppercorns
  12. Make ready 2 Tsp Panch Phoron (Recipe below)
  13. Prepare 2 Tsp Degi Mirch Powder
  14. Get 2 Tsp Turmeric Powder
  15. Make ready 2 Tsp Cumin Powder
  16. Take 2 Tsp Coriander Powder
  17. Take 1/2 inch piece Jaggery
  18. Take As per taste Salt
  19. Prepare (B) For the Poori:
  20. Get 2 Cups Maida/All purpose flour
  21. Get 2 Cups Atta/Whole wheat flour
  22. Prepare 2 Tsp Kalaunji/Nigella seeds
  23. Take 2 Tsp Salt
  24. Make ready 1-2 Cups Water Lukewarm
  25. Get As required Oil

This kaddu vegetable goes great with puris/pooris, rice and even paratha. Making Kaddu ki khatti meethi sabzi is quite easy and simple. You Just have to adjust the khatta meetha flavors to make it tempting and delicious. As yellow pumpkin / kaddu is quite blend in taste so addition of some sugar and some kind of souring agent is needed to make it tangy and delicious.

Instructions to make Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori:
  1. (A) To make to Kaddu:
  2. Smoke the Mustard Oil in a large nonstick Skillet/Wok over high heat. Reduce heat.
  3. Tip in the Panch Phoron & the Peppercorns. Let them crackle.
  4. Sauté the Onions until golden. - Add the Ginger & Garlic Paste. Cook for 2 minutes. - Add the Tomatoes & the Green Chilies. Cook covered over medium heat until mushy.
  5. Now, goes in the Pumpkin followed by the Salt, Jaggery & all the powders. Stir well. - Pour in a cup of water. - Cover & cook over low-medium heat until the Pumpkin is tender, stirring occasionally.
  6. Add the Tamarind Pulp now. Stir well. Adjust seasoning. - Keep crushing the Pumpkin while you stir. - We want a medium consistency (somewhat like Pav Bhaaji). Add a little more water, if required.
  7. Transfer to a serving bowl. Garnish with Coriander Leaves. - Serve hot with fluffy Pooris/Paranthas.
  8. (B) To make Panch Phoron: - Panch Phoron is a Bengali 5 spices mixed in equal quantities. The ingredients are a follows: - Take one teaspoon each of Mustard Seeds, Fenugreek Seeds, Nigella Seeds, Fennel Seeds, Cumin Seeds.
  9. Mix all the 5 ingredients together & store in an airtight jar. Use as required.
  10. (C) To make the Poori:
  11. Combine the Flours & Salt in a large bowl. Add 2 Tablespoons oil. Use your hands to mix for about 5 minutes. Should look like course crumbs/pea size crumbs.
  12. Make a well in the middle of the flour mixture. - Pour lukewarm water little by little. - Incorporate gently making a stiff dough.
  13. Oil your hands lightly & rub it on the dough. Cover with a cling wrap until ready to cook. - Heat enough oil in a Kadhaai/Wok for deep frying. (High heat initially. Reduce to medium when frying).
  14. Divide the dough into equal lime size balls. - Flatten them. - Sprinkle very little flour, if needed or apply a little oil & roll out a thin Poori about 6 inches in diameter.
  15. Slide a Poori in the hot oil gently. Press it down lightly with a slotted spoon. Deep fry over medium hear. Turn it quickly. Let the other side cook for 30-49 seconds. - - Remove & place on a plate lined with absorbent paper towels. - Repeat.
  16. Serve immediately.

You Just have to adjust the khatta meetha flavors to make it tempting and delicious. As yellow pumpkin / kaddu is quite blend in taste so addition of some sugar and some kind of souring agent is needed to make it tangy and delicious. The khatta meetha kaddu is typically paired with fried puris and enjoyed as breakfast Khatta mitha kaddu is a red pumpkin based vegetable recipe with a delectable sweet and sour taste. Rajasthani Style Kaddu Aur Soya ki Subzi. Phalahari Khatta Meetha Kaddu (Kumar), Sweet Sour Pumpkin or vrat ke kaddu sabzi, petha ki sabzi is glutenfree,vegan pumpkin dry curry for Naratri fasting or vrat Made with only minimal ingredients this sabzi iw very quick to make and goes well with singhara poori, rajgira paratha or cheela or even.

So that’s going to wrap it up with this special food teekha-khatta-meetha kaddu aur kalaunji waali poori recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!