Tag: bread

Pumpkin Bread/ Kaddu Roti

Pumpkin is very good for health.

Usually children are not very keen to eat vegetables, so we make vegetables in other different form, so that children also eat vegetables and they find it delicious to eat and enjoy.

Pumpkin is eaten in many ways, like pumpkin dry recipe, we can also make pumpkin kheer/ sweet pumpkin.

Pumpkin puris, parathas and rotis can also be eaten and eaten.

We will learn how to make pumpkin bread/ roti here.

To make Pumpkin bread/ roti, follow the steps given below…

Course Appetizer, Breakfast, Desert, Dessert, Dinner, Drinks, Indian, Lunch, Main Course, Main Dish, Side Dish, Snacks

Cuisine American, Breakfast, Chinese, Desert, French, Indian, Italian, Japanese, Main, Mediterranean

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 6 people

Calories 120kcal

Cost 15 rupee

Equipment

Griddle/ Tawa
Tongs/ Chimta
Bowl/ Vessel
Plate
Grater/ Kaddukas
Rolling Board/ Belan
Rolling Board/ Chakla

Ingredients

100 grams Wheat Flour/ Atta, or 1 cup
100 grams Pumpkin/ Kaddu, or 1 cup
1/4 tsp Salt / Namak
as per required Water/ Pani

Instructions

To make pumpkin bread/ kaddu roti, take 100 grams or 1 cup of pumpkin.
Peel the pumpkin and grate the pumpkin.
Be careful to grate the pumpkin. Grater can hurt you.
After this, take 100 grams or 1 cup of wheat flour/ atta.
Add grated pumpkin over it. Add salt if you want otherwise skip to add salt.
Combine wheat flour and grated pumpkin and knead it.
Keep in mind that do not add water to the flour. If you have trouble kneading the dough, and the dough is unable to knead due to deficiency of water then add a little water.
Do not add too much water.
Knead the dough well.
Cover the dough with a plate and keep it for 10 minutes.
After 10 minutes, Place a griddle on the gas. Keep the flame on high.
Now remove the plate from the dough.
After that take dough and flour dust to make bread/roti.
And take about 40 grams of dough.
Wrap the dough with flour dust.
After this, roll the bread/ roti, keep in mind that not to apply to much flour dust on the dough.
Roll the bread/ roti with light hand.
The size of the bread should be 5.5 inches approximately.
Once the griddle become hot, put the bread/roti on the griddle.
Change the bread side after 30 seconds.
After that change the bread side again after 20 seconds.
Pick the bread/ roti from the griddle with the help of tongs and place directly on the gas burner, flame of gas should be medium.
Flip the bread/ roti in a regular interval and cook the roti with the help of a tongs. Bread/roti will flourish.
Make sure that the bread/ roti should be properly cooked.
Bake both sides of the bread/ roti well, making sure that the bread/ roti does not burn.
Make the remaining bread/ roti from the remaining dough.
Apply desi ghee or butter on the pumpkin bread/ roti.
Eat pumpkin bread/ roti with curry vegetable, lentils or chutney and curd.

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Pumpkin Poori / Kaddu Ki Poori

Pumpkin/ kaddu is very good for health.

Children do not want to eat vegetables, so we make vegetables by different ways, so that when children eat vegetables ,they find it delicious and it will solve our purpose as well.

Pumpkin/ kaddu is eaten in many ways, dry pumpkin/ kaddu vegetable, pumpkin/ kaddu kheer etc.

Pumpkin/ kaddu poori's, parathas and rotis/ chapati can also be eaten.

We will learn how to make pumpkin/ kaddu puris here.

Follow the given below step by step to make pumpkin/ kaddu poori…

Course Breakfast, Dinner, Indian, Lunch, Main Course, Main Dish, Side Dish, Starter

Cuisine American, Breakfast, dinner, Indian, lunch, Main, Mediterranean

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 6 people

Calories 144kcal

Cost 20 rupee

Equipment

Kadhai / Fry Pan
Grater/ Kaddukas
Ladle / Karchal
Spoon
Bowl
Plate
Rolling Pin/ Belan

Ingredients

100 grams Pumpkin/ Kaddu, or 1 cup
100 grams Wheat Flour / Atta, or 1 cup
50 grams Semolina/ Sooji/ Rawa, or 1/2 cup
1 tsp Coriander Powder/ Dhaniya Powder, or 5 grams
1/2 tsp Red Chili Powder/ Lal Mirch Powder, 2.5 grams
1/2 tsp Turmeric Powder/ Haldi Powder, 2.5 grams
1/2 tsp Carom / Ajwain Seeds, 2.5 grams
3/4 tsp Salt / Namak, 4 grams or as per taste
3 tsp Green Coriander Leaves / Hari Dhaniya Patti
1 unit Green Chili / Hari Mirch
1 pinch Asa
100 mili liter Oil / Tel

Instructions

Take pumpkin/ kaddu to make pumpkin/ kaddu poori.
To make pumpkin/ kaddu poori, take 100 grams or 1 cup of pumpkin/ kaddu.
Peel the pumpkin/ kaddu and grate the pumpkin/ kaddu. Be careful to grate the pumpkin/ kaddu.
After this, take 100 grams or 1 cup of flour.
After this, take 50 grams or half a cup of semolina/ sooji/ rawa.
Take one a green chilli and chop it finely.
Take 3 teaspoon of chopped coriander.
Take 100 grams or one cup of flour in a vessel.
Add 50grams or half cup of semolina also.
After this add chopped green coriander and green chilli.
After this, add one teaspoon coriander powder, one teaspoon turmeric powder, one teaspoon or 5 grams coriander powder, half teaspoon redchilli powder and a pinch of asafoetida.
Add a teaspoon or 5 grams of salt or salt according to your taste.
After this, add 2 spoons of oil also.
Add grated pumpkin/ kaddu over it.
Mix everything in the flour and knead it to make a dough.
Keep in mind that do not add water to the flour. If dough is very dry and you are facing trouble in kneading the dough, then add a little water.
Do not add too much water. Knead the dough well.
Cover the dough with a plate and keep it for 10 minutes to settle down properly.
After 10 minutes, put the kadhai/ fry pan on the gas.
Put 100 ml oil in the kadhai/ fry pan or you can add oil as per your requirement so that pumpkin/ kaddu poori can be fried well. Keep the flame on high.
Now remove the plate from the dough.
And take about 44 grams of dough.
Wrap the dough with flour dust.
Apply the flour dust enough to make it easier to roll, but keep in mind that do not apply too much flour dust on the dough otherwise itwill be burnt and will leave black residue on poori.
Roll out the poori with a rolling pin.
The thickness of the poori should not be too thin, nor should be too thick.
Just like we roll the plain poori, so is the pumpkin poori should be roll.
The diameter of the pumpkin puri should be about 4 inches.
The oil of kadhai/ fry pan must have been hot by now.
To check whether the oil is hot or not, drop a very small ball of dough in the oil.
If the oil is hot, then the small ball will immediately come-up in the upper layer of oil in the kadhai/ fry pan.
When the oil is hot, place rolled poori in the oil kadhai/fry pan.
Press the corners of the poori lightly with a ladle/ spatula, poori will pop up immediately.
After that flip the poori side.
Fry both the sides of the poori till it turns light brown,take care to cook the corners of the poori properly. It often happens that the corners of the poori are not properly fried.
But keep in mind poori should not be burn. To take care of this, we can roll 4 to 5 poori at a time and then start frying, it will save oil and also time, apart from that pooris will also not burn.
Fry the remaining pooris in the same manner.
Eat pumpkin / kaddu pooris with chutney or pickle and curd.
These pooris can be eaten for breakfast and snacks.
Pumpkin puris are very tasty to eat. Enjoy it.