Kaddu Ki Poori and Aloo Matar Ki Sabji Recipe
Today, I’m excited to share a wholesome and satisfying recipe that brings together two comforting Indian dishes Kaddu Ki Poori and Aloo Matar Ki Sabji. Perfect for a weekend brunch or a family dinner, this delightful combination is not only delicious but also packed with nutrients.
Kaddu Ki Poori features soft and fluffy fried bread made with grated pumpkin, offering a unique flavor that elevates traditional poori. Paired with the vibrant Aloo Matar Ki Sabji, a hearty curry made with potatoes and fresh green peas, this meal is sure to impress your loved ones!!
What makes this recipe special is its simplicity—using everyday ingredients, you can create a meal that’s both comforting and full of flavor will make it a favorite in your kitchen. Let’s get started!
Ingredients -
For Kaddu Ki Poori:
- Pumpkin (grated) – 1 cup
- Wheat flour – 1 cup
- Chopped green chili – 2
- Fresh coriander leaves – 2 tbsp
- Carom seeds – ¼ tsp
- Semolina – 1 tbsp
- Chili flakes – ½ tsp
- Turmeric powder – ¼ tsp
- Red chili powder – ¼ tsp
- Cumin powder – ¼ tsp
- Salt – to taste
- Sesame seeds – ½ tsp
- Oil – 2 tsp (for the dough)
- Oil – for frying
For Aloo Matar Ki Sabji :
- Potato – 2
- Fresh green peas – 1 cup
- Oil – 2 tbsp
- Mustard seeds – ½ tsp
- Bay leaf – 1
- Dried red chili – 3
- Cumin seeds – ½ tsp
- Cloves – 2
- Green cardamom – 2
- Black cardamom – 1
- Cinnamon stick – 1
- Fenugreek seeds – 1/8 tsp
- Asafoetida powder – 1/8 tsp
- Green chili – 2
- Ginger – ½ inch piece
- Chopped dried coconut – 1 tbsp
- Coriander seeds – 1 tbsp
- Black peppercorns – ¼ tsp
- Grated tomato – 2 large
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Coriander powder – ½ tsp
- Cumin powder – ¼ tsp
- Kashmiri red chili powder – ½ tsp
- Kitchen king masala – ½ tsp
- Fresh coriander leaves – 2 tbsp (for garnish)
- Garam masala – ¼ tsp
- Kasoori methi – ¼ tsp
- Salt – to taste
- Black salt – 1/8 tsp
- Water – 1 cup
Method –
To make Kaddu Ki Poori:
- Start by grating 200 grams of pumpkin. You can grate it finely.
- In a large bowl, combine the grated pumpkin with 1 cup of wheat flour.
- Add 2 chopped green chilies, 2 tablespoons of chopped coriander leaves, 1 tablespoon of semolina, ½ teaspoon of chili flakes, ¼ teaspoon of turmeric powder, ¼ teaspoon of red chili powder, ¼ teaspoon of cumin powder, and salt to taste.
- Also, add ½ teaspoon of sesame seeds and 2 teaspoons of oil. Mix everything well.
- Since the pumpkin contains a lot of moisture, you won’t need to add any water to knead the dough. It should be similar to the dough for regular pooris.
- Once the dough is ready, cover it with a cloth and let it rest for about 30 minutes.
Now, let’s prepare the pooris:
- After resting, knead the dough again for a minute. Grease your hands with a little oil.
- Take small portions of the dough and roll them into balls. Flatten each ball slightly and roll them out into circles on a wooden board. The thickness of the pooris should be a little thick; if they are too thin, they won’t puff up while frying.
- Heat oil in a deep frying pan. Once the oil is hot, gently slide in the rolled pooris.
- Fry the pooris until they turn golden brown on both sides. Ensure the oil is hot enough for the pooris to puff up.
Now, let’s prepare Aloo Matar Ki Sabji:
- First, let’s prepare the masala. In a blender, combine 2 green chilies, ½ inch ginger, 1 tablespoon coriander seeds, ¼ teaspoon black peppercorns, and 1 tablespoon of dried coconut. Grind it into a coarse paste.
- In a pressure cooker, heat 2 tablespoons of oil. Add ½ teaspoon of mustard seeds and wait for them to splutter. Then, add 1 bay leaf, 3 dried red chilies, ½ teaspoon cumin seeds, 2 cloves, 2 green cardamoms, 1 black cardamom, 1 cinnamon stick, 1/8 teaspoon fenugreek seeds, and 1/8 teaspoon asafoetida.
- Add the freshly prepared masala and sauté everything well for 2-3 minutes.
- Next, add 2 grated tomatoes and cook until the oil starts separating from the masala.
- Now, add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, ½ teaspoon coriander powder, ¼ teaspoon cumin powder, ½ teaspoon Kashmiri red chili powder, and ½ teaspoon kitchen king masala. Mix well and cook for another 2-3 minutes.
- Add 2 medium-sized potatoes (cut into cubes) and 1 cup of fresh peas (you can also use frozen peas). Mix everything well.
- Add 1 cup of water (adjust based on the desired gravy consistency) and cover the pressure cooker. Cook for 2 whistles, then turn off the heat and let the pressure release naturally.
- Once the pressure is released, open the lid and add ¼ teaspoon garam masala, ¼ teaspoon kasoori methi, and 2 tablespoons of chopped coriander leaves. Stir well and let it simmer for 2 more minutes.
Serve hot Kaddu Ki Poori with Aloo Matar Ki Sabji. These fluffy pooris are perfect for lunchboxes or travel snacks. Enjoy this delicious meal!
