Tangy and healthy twist to your old poori recipes

Kaddu Poori
Dish up lip smacking pumpkin pooris and serve tomato chutney by the side.
Chef Ranveer Brar`s Kaddu Poori Recipe
Cuisine

- Indian

Serves

- 1

Cooking Time

-10-15 Min

Type

- main course

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • 4 slices bread
  • 1½ cup yoghurt
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • Salt
  • 1 tbsp oil
  • 2 tbsp onions
  • 1 tsp cumin seeds
  • 6 to 8 curry leaves
  • 1½ tbsp ginger garlic paste
  • ½ tsp asafoetida
  • 1 tsp coriander powder
  • ¼ cup bell pappers
  • ¼ cup tomatoes
  • 2 tsp coriander leaves
  • 5 to 6 cashewnuts

HOW TO PREPARE KADDU POORI

  1. 1

    In a mixing bowl add wheat flour, gram four, salt, carom seeds, pumpkin paste and oil.
  2. 2

    Knead the flour together to form a dough.
  3. 3

    Once the dough is done, allow it to rest for some time.
  4. 4

    Then, with the help of a rolling pin, roll the dough in the shape of a small disc.
  5. 5

    Deep fry it.
  6. 6

    For the chutney: Cut green tomatoes into two halves and sprinkle salt on them.
  7. 7

    Then roast the tomatoes on the grill and transfer them into a baking tray.
  8. 8

    Pour oil and sprinkle crushed black pepper, salt, and add few chillies, into the baking tray.
  9. 9

    Pre heat the oven at 180 to 200 C and bake the tomatoes for 8 to 10 minutes.
  10. 10

    Once the tomatoes are baked, blend tomatoes, sesame oil, salt, sesame seeds, chopped ginger and water in a blender.
  11. 11

    Blend it until it reaches a fine consistency.
  12. 12

    Transfer it into a bowl.
  13. 13

    Serve the pooris with the chutney.
  14. 14

    for the plating: Slice green tomatoes, and sprinkle crushed black pepper and oil.
  15. 15

    Then add red chillies, cumin powder and salt into the pumpkin mixture and use it to decorate the plate.

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