This recipe is an inspiration from my mum and a traditional Marathi poori made with pumpkin.
Ingredients:
1/2 cup cubes of peeled pumpkin
1/2 cup or some more wheat flour
2 tbsp sugar or jaggery crush
2 tsp coarsely crushed pistachio or cashewnuts
1/4 tsp powdered cardamom
Salt to taste (optional)
Milk for the dough
Peel and cube the pumpkin and transfer to a thick-bottomed vessel. Add water to about halfway the level of the pumpkin cubes or just short of covering them. The pumpkin should be steamed with as less added water as possible but without letting it stick to the bottom of the pot.
Cover and steam the pumpkin for about 5-7 minutes, stirring if needed so it doesn't stick or burn.
Leave aside to cool. In a small skillet toast 3-4 seeds of cardamom and let aside to cool. Heat a tsp of ghee or butter in it and lightly roast the crushed nuts of your choice, set aside. Finely crush the cardamom.
Transfer the pumpkin to a wide mixing bowl. Mash well. Add the powdered cardamom, nuts and sugar or jaggery and mix. Adjust sugar to taste. Add a pinch of salt if you wish.
Now add flour to the pumpkin mixture until a soft dough can be formed. To retain the taste and texture of the parathas mix in only so much flour as the pumpkin mixture can take. If it turns out flaky and needs more water add milk instead of water and roll into a ball. This dough doesn't need kneading.
Roll out into flat discs about 5-inch diameter. Heat a non-stick pan and dry roast the parathas evenly on both sides. Finish with some ghee when serving. These parathas can be eaten without any side but if you want to go over-the-top this would go well with some mango marmalade.
Ingredients:
1/2 cup cubes of peeled pumpkin
1/2 cup or some more wheat flour
2 tbsp sugar or jaggery crush
2 tsp coarsely crushed pistachio or cashewnuts
1/4 tsp powdered cardamom
Salt to taste (optional)
Milk for the dough
Peel and cube the pumpkin and transfer to a thick-bottomed vessel. Add water to about halfway the level of the pumpkin cubes or just short of covering them. The pumpkin should be steamed with as less added water as possible but without letting it stick to the bottom of the pot.
Cover and steam the pumpkin for about 5-7 minutes, stirring if needed so it doesn't stick or burn.
Leave aside to cool. In a small skillet toast 3-4 seeds of cardamom and let aside to cool. Heat a tsp of ghee or butter in it and lightly roast the crushed nuts of your choice, set aside. Finely crush the cardamom.
Transfer the pumpkin to a wide mixing bowl. Mash well. Add the powdered cardamom, nuts and sugar or jaggery and mix. Adjust sugar to taste. Add a pinch of salt if you wish.
Now add flour to the pumpkin mixture until a soft dough can be formed. To retain the taste and texture of the parathas mix in only so much flour as the pumpkin mixture can take. If it turns out flaky and needs more water add milk instead of water and roll into a ball. This dough doesn't need kneading.
Roll out into flat discs about 5-inch diameter. Heat a non-stick pan and dry roast the parathas evenly on both sides. Finish with some ghee when serving. These parathas can be eaten without any side but if you want to go over-the-top this would go well with some mango marmalade.
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