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10 MINS delivery
Pumpkin Poori
Serves 4
35 mins
250 Kcal
Alright, let's hype up pumpkin poori, the golden, puffy perfection that's here to level up your bread game. soft, whole wheat dough infused with smooth pumpkin pur e, a sprinkle of turmeric, cumin, and just a dash of sweetness, all coming together for a flavor-packed bite. These pooris hit the fryer and transform into crispy, puffed-up beauties with a hint of earthy, pumpkin magic in every layer. The charm of a pumpkin poori recipe is its versatility. Pair them with spicy aloo sabzi for a classic combo, or go rogue with a tangy pickle or a creamy yogurt dip. They're equally at home on a festive spread or as a standout addition to your weekend brunch. And don't even get me started on how fun they are to make – watching them puff up is a total dopamine hit. Pumpkin adds not just flavor but also that gorgeous golden hue, making these pooris Insta-worthy as heck. Want to spice it up? Add a pinch of garam masala or toss in some sesame seeds for extra crunch. Fry them up fresh and serve immediately because, let's be real, no one wants to miss that hot, crispy-outside, soft-inside magic. Whether it's a festive celebration or just a day when you need something fried and fabulous, pumpkin poori is always a good idea.
Ingredients required for Pumpkin Poori
- 2 cup wheat flour
- 1 cup pumpkin
- 1 green chilli
- 1/2 tsp turmeric powder
- 1/4 tsp garam masala
- 1/2 tsp cumin powder
- 1/2 tsp ajwain
- Oil
- 1 tsp salt
Cooking steps for Pumpkin Poori
- 1Let's talk about this flavorful and crispy pumpkin poori recipe that's about to be your new favorite twist on a classic! Start by boiling 1 cup of chopped pumpkin until soft, then mash it into a smooth puree and set it aside.
- 2In a mixing bowl, combine 2 cups of wheat flour, 1/2 teaspoon of turmeric powder, ¼ teaspoon of garam masala, 1/2 teaspoon of cumin powder, 1/2 teaspoon of ajwain, and 1 teaspoon of salt.
- 3Finely chop 1 green chili and add it to the mixture along with the pumpkin puree and 2 teaspoons of oil.
- 4Mix everything together until crumbly.
- 5Gradually add water, little by little, to knead the mixture into a firm, non-sticky dough that's smooth and pliable.
- 6Cover it with a damp cloth and let it rest for 10 minutes.
- 7Divide the dough into small portions, roll each into a ball, and then flatten and roll them out into small circles about 4-5 inches in diameter not too thin, because we're going for that perfect puff!
- 8Heat oil for deep frying in a large pan, making sure it's hot enough by dropping a small piece of dough to see if it sizzles and rises quickly.
- 9Slide one poori into the hot oil and press it gently with a slotted spoon to help it puff up beautifully.
- 10Flip it over and fry until both sides are golden brown and crispy.
- 11Remove from the oil and drain on paper towels to soak up any excess oil, then repeat with the remaining dough, keeping the oil hot between batches.
- 12This recipe of pumpkin poori is all about that delicate balance of warm spices, earthy pumpkin, and golden, crispy goodness.
- 13Serve these pumpkin pooris hot with your favorite side think spicy aloo curry, tangy pickles, or even a chilled yogurt dip.
- 14They're perfect for festive meals, brunches, or whenever you're craving a little fried fabulousness!