Kaddu-licious Poori: A Dil Se Dish for Your Soul!

Kaddu-licious Poori: A Dil Se Dish for Your Soul!

Namaste, friends! Kem cho? Sat Sri Akal! Chef Curry Do’pyaza here, back with another recipe that’s sure to make your taste buds sing and your tummy happy! Today, we’re diving into a classic North Indian combo that’s as comforting as a warm hug: Poori with Kaddu Sabzi!

This isn’t just food; it’s a memory, a celebration, a taste of home.

When Do We Feast on This Goodness?

Poori and Kaddu Sabzi is a dish close to my heart and is often made during auspicious occasions. Think of Navratri, when many families observe fasts and crave delicious, simple, vegetarian food. It’s also a staple during pujas, festivals like Dussehra, and even simple family gatherings. It’s a dish that transcends seasons, but it feels especially perfect on a crisp autumn day or a bright spring morning. You can even enjoy it for a simple Sunday brunch!

A Little History Lesson (with a pinch of masala!)

Poori, the puffed-up bread, has ancient roots in the Indian subcontinent. Think of it as a culinary cousin to other flatbreads like roti and naan. Kaddu Sabzi, the sweet and savory pumpkin dish, has been around for ages too. Pumpkins are native to the Americas, but they were quickly embraced by Indian cuisine. The combination of the two? A match made in food heaven! The sweetness of the Kaddu perfectly balances the savory Poori, creating a delightful dance on your palate.

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

For the Poori:

• 2 cups Gehun ka Atta (Whole Wheat Flour)
• 1 tbsp Sooji (Semolina) – This makes the pooris extra crispy!
• 1 tsp Ajwain (Carom Seeds)
• Salt to taste
• Water (for kneading)
• Oil for deep frying

For the Kaddu Sabzi:

• 500g Kaddu (Pumpkin), peeled, deseeded, and cubed
• 2 tbsp Cooking Oil
• 1 tsp Jeera (Cumin Seeds)
• 1/2 tsp Hing (Asafoetida)
• 1/2 tsp Haldi Powder (Turmeric Powder)
• 1 tsp Dhaniya Powder (Coriander Powder)
• 1/2 tsp Lal Mirch Powder (Red Chili Powder) – Adjust to your spice level!
• 1/2 tsp Garam Masala
• 1 tbsp Amchur Powder (Dry Mango Powder) – This adds a tangy kick!
• 1 tbsp Jaggery (Gur) – For that touch of sweetness!
• Salt to taste
• Fresh Dhaniya (Cilantro) for garnish

Step-by-Step Instructions:

Making the Delightful Poori:

1. Mix it Up: In a large bowl, combine the wheat flour, semolina, carom seeds, and salt.
2. Knead the Dough: Gradually add water and knead into a firm but pliable dough. It shouldn’t be sticky. Cover the dough with a damp cloth and let it rest for at least 15 minutes. This is important for soft, puffy pooris!
3. Roll it Out: Divide the dough into small, equal-sized balls. Roll each ball into a small, round disc (about 3-4 inches in diameter).
4. Fry ‘Em Up: Heat oil in a deep frying pan or wok over medium-high heat. Gently slide a poori into the hot oil. Use a slotted spoon to gently press the poori down into the oil. This will help it puff up beautifully.
5. Golden Brown Goodness: Fry the poori until it’s golden brown and puffed up on both sides. Remove it from the oil and drain on a paper towel.
6. Repeat: Repeat the process with the remaining pooris.

Whipping Up the Wonderful Kaddu Sabzi:

1. Tempering Time: Heat oil in a pan or wok over medium heat. Add cumin seeds and asafoetida. Let them sizzle for a few seconds.
2. Spice it Up: Add turmeric powder, coriander powder, and red chili powder. Sauté for a minute, being careful not to burn the spices.
3. Pumpkin Power: Add the cubed pumpkin and salt. Mix well to coat the pumpkin with the spices.
4. Simmer Down: Cover the pan and cook on low heat until the pumpkin is tender, about 15-20 minutes. Stir occasionally to prevent sticking.
5. Sweet & Tangy Magic: Add garam masala, dry mango powder, and jaggery. Mix well and cook for another 2-3 minutes until the jaggery is melted and the flavors are combined.
6. Garnish & Serve: Garnish with fresh cilantro.

Chef Curry’s Top Tips for Poori Perfection:

• Hot Oil is Key: Make sure your oil is hot enough before frying the pooris. If the oil isn’t hot enough, the pooris will absorb too much oil and become soggy.
• Don’t Overcrowd the Pan: Fry the pooris one or two at a time to maintain the oil temperature.
• Rest the Dough: Resting the dough allows the gluten to relax, resulting in softer pooris.
• Roll Evenly: Roll the pooris evenly to ensure they puff up properly.

Cooking it Your Way:

• Gas Stove: Follow the instructions above.
• Induction Stove: Use similar heat settings as you would on a gas stove.
• Pressure Cooker (Kaddu Sabzi): You can pressure cook the pumpkin for 2-3 whistles. Be careful not to overcook it!
• Oven (Poori): While not traditional, you can bake the pooris for a slightly healthier option. Brush with oil and bake at 350°F (175°C) until golden brown.
• Air Fryer (Poori): You can air fry the pooris. Brush with oil and air fry at 375°F (190°C) until golden brown.
• Slow Cooker/Crockpot (Kaddu Sabzi): Add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Nutritional Information (Approximate):

• This will vary depending on the specific ingredients and portion sizes. However, it is a good source of carbohydrates and fiber. Pumpkin is also rich in vitamins and minerals.

Serving Suggestions:

• Serve the hot, puffed-up pooris immediately with the flavorful Kaddu Sabzi.
• A dollop of plain yogurt or a side of raita adds a cooling touch.
• Aam ka Achar (Mango Pickle) is a fantastic accompaniment for those who like a bit of tang!

A Final Word from Chef Curry:

There you have it! A simple, soulful, and utterly delicious recipe for Poori and Kaddu Sabzi. I urge you to try this recipe at home. Share it with your friends and family, and let them experience the magic of this classic Indian dish.

Happy Cooking! And remember, food is love, so cook with all your heart!