Tuesday, March 6, 2012

Khasta Matar Poori with Khatti Meethi Pumpkin sabzi

During the initial days of my cooking, I was stunned to see that with how much perfection, my mom's pooris used to come out from the boiling oil.  Round and fluffy. With practice and time I got the technique. Thanks to my mom. Few days back my daughter come up with the same query which I had, ''Why your pooris are fluffy and mine not'. So these Pooris are for motherhood, with an interesting twist. Read on....


For Poori
Boiled Crushed Peas           1 cup
Besan/Chickpeas Flour        1 spoon
Asafoetida/Hing                   1/4 tsp
Wheat Flour                         2 Cups
Semolina/Suji                      1/2 Cup
APF/Maida                         1 Cup
Cumin Seeds/Jeera             1/4 tsp
Red Chilli Powder              1/4 tsp
Chopped Coriander            1 tsp
Oil                                     For Deep Frying + 1 tsp
Salt                                    As per taste


In a mixing bowl combine wheat flour, sooji, APF, salt and some oil. Add little little amounts of water regularly to knead a soft dough. Keep it aside.
Now, heat oil in a pan. Add hing, jeera, crushed peas, salt, and red chilly powder. Saute for a minute. Add chickpeas flour and mix. Cook for a minute. Switch off the fire. Keep aside.
Make small balls out of the dough and flatten them with the help of rolling pin. Take a little amount of peas stuffing and place it on the flatten ball. Close the ball carefully and gently pressed this and roll into a Poori.        Repeat the process with remaining balls.
Heat sufficient oil in a deep bottom pan. Deep fry the pooris one by one on medium flame till they turn crispy and golden brown from both sides.

For Khatti Meethi Pumpkin Sabzi
Chopped Pumpkin      1 Bowl
Mustard Oil                1 Tbsp
Jeera/Cumin Seeds      1/2 tsp
Mustard Seeds            1/2 tsp
Fenugreek Seeds         1/2 tsp
Amchur Powder           1/2 tsp
Sugar                          2-3 tsp
Chopped green chilly   1-2
Chopped Coriander     1 tsp
Coriander Powder       2 tsp
Red Chilly Powder       1/2 tsp
Turmeric Powder          1/2 tsp
Garam masala Powder  1/4 tsp
Salt                               As per taste

Heat mustard oil in a pan till smoking point. Simmer the heat. Add asafoetida/hing, mustard seeds, methi dana/Fenugreek seeds, and jeera. Let them splutter. Now add Pumpkin pieces and stir. Add salt, red chilly powder, haldi powder, amchur, coriander powder, and garam masala. Mix very well. Add one table spoon of water and cover it with a lid. Cook it for 10 to 12 minutes or until the pumpkin gets soft. Now add sugar, green chilly and fresh coriander and mix well. switch off the fire. Garnish with green coriander and serve with hot stuffed poori and enjoy.


  1. wow awesome poori n subzi love to have them..

  2. Thats one delicious looking combo. Loved the pooris...

  3. Deeksha, I really wish you were somewhere around and I could join you for Holi Feast today with these Khastas. :)

    1. This comment has been removed by a blog administrator.

  4. loved those pooris..different from the regular ones, healthy ones !! sabzi too sounds great :)

    Join the Just "4" Fun event :)

  5. wow loved the recipes!! Looks really tasty!!!

  6. Absolutely drooling over the pics :)

  7. Thanks so much for linking this dis deeksha :)

    Ongoing Event: I'm a STAR

  8. The matar poris are my favourite...they look so yummy :-)

  9. The poori sabzi look delicious. Love the matar filling with besan.

  10. Wow,yummy yum puris..Happy that both my ingredients are used and Thanx a lot,Deeksha for linking in this beautiful recipe..
    Also you can link in any of your 2 old recipes with cilantro/cumin too..

    Cook in any recipe with "Cilantro /Cumin & Just link in EP Series-Cilantro /Cumin Event

    Erivum Puliyum

  11. looks wonderful deliciously done lovely combination

  12. Awesome recipe! Never tried making pumpkin sabzi...yours sounds yummy! Will definitely try sometime.

    Do contribute some of your wonderful recipes to my ongoing event. Would be delighted :)

    Chef Al dente On going event: Gimme GREEN!

  13. inviting combo tempting
    an award is waiting for u onmy blog

  14. what a delicious combo..loved it totally..very yummy!!

  15. Thanks friends for the nice words.
    @Anjali You are most welcome anjali.

  16. That’s one tempting recipe, looks wonderful

    Thanks for linking to my event For you Mum