Saturday, December 5, 2009

3 P's ~ Pumpkin, Potato and Puris!

Ahmedabad, known as 'The Manchester of the East' is a city full of gastronomical surprises. This is one such recipe, authentic to the Gujurathis, a side dish to be rightfully accompanied with hot- puffed puris.

Pumpkin and Potato

Potatoes - 300gms
Pumpkin - 400gms
Onion seeds - 1tsp
Mustard Seeds - 1tsp
Sesame Seeds -1tsp
Coriander Powder - 1tbs
Chilly Powder - 1/2tsp
Fennel Powder - 1/4tsp
Tomato -1 finely chopped
Cinnamon - 1stick
Asafoetida - 1/4tsp
Cloves - 3-4
Ginger-garlic paste - 1tsp
Cardamom - 1-2pods
Bay Leaf - 1-2
Suagr -1tsp
Salt to taste
Chopped Coriander leaves to garnish

Splutter the mustard seeds, add in the onion seeds and sesame seeds and fry for a minute. Then add in the cinnamon stick, cloves, bay leaf, and cardamom pods and let the spices release the fragrant aroma. Tip in ginger garlic paste and saute for 2 minutes, then add the powders- coriander, jeera, turmeric, chilli and salt and saute till the fat separation happens. The chopped tomato and asafoetida comes in next, cook till the tomatoes turns soft and is well blended into the masala. Add in the diced potatoes and pumpkins also add in the sugar, coat the vegetables well with the masala. Add in about quarter cup of water, cover and cook till the potatoes and pumpkins are tender and the masala turns semi dry. Serve hot with chopped coriander leaves. 


Atta - 1cup
Maida - 1/4cup
Salt to taste
Warm water

Into a food processor, add in the powders and salt. Using warm water process till a dough is formed and comes off the sides of the bowl. Roll into thin puris onto a floured board. Deep fry into hot oil till puffed and golden brown. Using a slotted spoon lift each puri and drain out any excess oil.


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