Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, teekha-khatta-meetha kaddu aur kalaunji waali poori. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
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.
Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must 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 can achieve it.
The ingredients needed to make Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori:
- Prepare the Kaddu:
- Prepare Kaddu/Yellow Pumpkin (Chopped Roughly)
- Take Onion Medium-Large (Sliced Thinly)
- Prepare Tomatoes Medium-Large (Chopped Roughly)
- Prepare Green Chillies (Chopped Roughly)
- Prepare Coriander Leaves
- Take Ginger Paste
- Prepare Garlic Paste
- Make ready Tamarind Paste/Pulp
- Get Mustard Oil
- Make ready Black Peppercorns
- Make ready Panch Phoron (Recipe below)
- Prepare Degi Mirch Powder
- Get Turmeric Powder
- Get Cumin Powder
- Make ready Coriander Powder
- Take piece Jaggery
- Take Salt
- Get the Poori:
- Prepare Maida/All purpose flour
- Make ready Atta/Whole wheat flour
- Prepare Kalaunji/Nigella seeds
- Get Salt
- Prepare Water Lukewarm
- Make ready Oil
Its sweet and savory amazing taste cant be compared with any other vegetable. Share. इस व्यंजन को हिन्दी में पढ़ें. Since Indian pumpkin (kaddu) is hard to find in western market, the other options to make this preparations are acorn squash, or Serve delicious sweet and sour kaddu with dal ki poori or dal ki kachauri or with your choice of Indian bread. Khatta Meetha Kaddu recipe: Try this Khatta Meetha Kaddu recipe, or contribute your own. lastly season with roasted cumin powder and black pepper powder. garnish with coriander leaves and serve the khatta meetha kaddu with kuttu ki roti, amaranth pooris or singhare ki poori.
Instructions to make Teekha-Khatta-Meetha Kaddu aur Kalaunji waali Poori:
- (A) To make to Kaddu:
- Smoke the Mustard Oil in a large nonstick Skillet/Wok over high heat. Reduce heat.
- Tip in the Panch Phoron & the Peppercorns. Let them crackle.
- 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.
- 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.
- 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.
- Transfer to a serving bowl. Garnish with Coriander Leaves. - Serve hot with fluffy Pooris/Paranthas.
- (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.
- Mix all the 5 ingredients together & store in an airtight jar. Use as required.
- (C) To make the Poori:
- 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.
- Make a well in the middle of the flour mixture. - Pour lukewarm water little by little. - Incorporate gently making a stiff dough.
- 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).
- 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.
- 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.
- Serve immediately.
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