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INGREDIENTS


Tomato Puri With Khatta Meetha Kaddu

Servings - 3 - 4

INGREDIENTS
(For Tomato Puri)
Water - 500 milliliters
Tomato - 300 grams
Whole wheat flour - 300 grams
Caraway seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Red chili - 1/2 teaspoon
Salt - 1/2 teaspoon
Semolina - 30 grams
Coriander - 1 tablespoon
Ghee - 45 milliliters
Water - 100 milliliters
Oil - for frying

(For Khatta Meetha Kaddu)
Oil - 30 milliliters
Cumin - 1 teaspoon
Dry fenugreek seeds - 1/2 teaspoon
Fennel seeds - 1 tablespoon
Dry red chili - 4
Asafoetida - 1/4 teaspoon
Ginger paste - 1 tablespoon
Turmeric - 1/2 teaspoon
Pumpkin - 500 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Paprika - 1/2 teaspoon
Coriander - 1/2 teaspoon
Water - 45 milliliters
Dry mango powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Lemon juice - 15 milliliters
Sugar - 2 tablespoons

PREPARATION



(For Dough)
1. Heat 500 milliliters water in a deep pan, add 300 grams tomato.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Remove it from heat and drain the tomatoes.
5. Peel the skin and transfer this into a blender.
6. Blend it into a smooth puree.
7. In a mixing bowl, add 300 grams whole wheat flour, 1/2 teaspoon caraway seeds, 1/4 teaspoon asafoetida, 1/2 teaspoon red chili, 1/2 teaspoon salt, 30 grams semolina, 1 tablespoon coriander, 45 milliliters ghee, blended puree and mix it well.
8. Add 100 milliliters water and knead it into a smooth soft dough.
9. Rest the dough for 25 minutes.

(For Khatta Meetha Kaddu)
1. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1/2 teaspoon dry fenugreek seeds, 1 tablespoon fennel seeds, 4 dry red chili, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.
2. Add 1 tablespoon ginger paste, 1/2 teaspoon turmeric and stir again.
3. Then, add 500 grams pumpkin and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon paprika, 1/2 teaspoon coriander and mix it well.
6. Add 45 milliliters water and mix it again.
7. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Now, add 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.
10. Add 15 milliliters lemon juice, 2 tablespoons sugar and mix it again.
11. Again cover it with lid and cook for about 7 - 10 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Remove it from heat.

(For Tomato Puri)
1. Take a ball from dough and flatten it with the help of a rolling pin.
2. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
3. Remove it from heat and drain it on an absorbent paper.
4. Serve hot with prepared khatta meetha kaddu.

Pudina Puri With Chana Masala

Servings - 2 - 3

INGREDIENTS

(For Chana Masala)
Chickpeas - 300 grams
Water - 1 litre
Water - 900 milliliters
Tea bag - 1
Cloves - 1/4 teaspoon
Black cardamom - 1 pod
Bay leaf - 1
Salt - 1 teaspoon
Oil - 30 milliliters
Cinnamon stick - 1
Cumin - 1 teaspoon
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Green chili - 1
Onions - 130 grams
Tomato - 200 grams
Chana masala - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Coriander powder - 1 teaspoon
Pomegranate powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 teaspoon

(For Pudina Puri)
Mint leaves - 10 grams
Green chili - 2
Cumin - 1/2 teaspoon
Water - 70 milliliters
Wheat flour - 300 grams
Salt - 1/2 teaspoon
Oil - 30 milliliters
Water - 120 milliliters
Oil - for frying