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.