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....

Ingredients


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




Method




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.




Ingredients
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




Method
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.
http://erivumpuliyumm.blogspot.in/2012/02/ep-series-herbs-spicesevent.html