Kaddu Ki sabji || Kaddu Puri || Khatta Meetha Kaddu || Halwai style Kaddu Sabji – with a detailed photo and video recipe. A simple and easy day to day dry curry recipe made with sweet pumpkin slices. Kaddu is one of the vegetables that are not very popular among kids. In fact, my daughters never touched Kaddu before I forced them to try this khatta meetha kaddu with their favorite puri. Once they tried it they liked it so much that now kaddu puri is one of our favorite weekend menu recipes.
An Auspicious Meal Kaddu-Puri-
Kaddu Puri is also considered an auspicious meal in north India. Often kaddu puri and halwa/ kheer are served as prasad in Indian temples. In fact, it is perhaps one of the most frequently made North Indian curries in many Indian households. Although it is generally served with chapati or roti, it also tastes amazing with naan or rice and dal combo.
It is so simple and quick to make. Most often made when we do not wish to cook fancy food or require something very quickly. Interestingly it is the best dish for beginners or amateur chefs to start with since it is very easy and quick to make. In my house, I generally serve it with chapati or dal rice combo. Sometimes I also use it as a stuffing for a sandwich. Well, it is up to your preference and can choose it accordingly.
Health Benefits Of Pumpkin-
Pumpkin is considered as a superfood. Pumpkin is quite a versatile vegetable and used widely in India as well as internationally. Moreover, It can be an ideal vegetable for those who are looking to lose weight quicker. In fact, Nutritionally, pumpkins are very rich and are devoid of cholesterol, sodium, and fats. This is what makes pumpkins ideal for including in your weight loss diets. Pumpkins are used for their pulp, seeds, and seed oils. They are baked into pies and cakes, added to smoothies and lattes, and even boiled, mashed, and eaten as is for a quick, healthy snack. Moreover, the vegetable may also curb appetite as it is. There are a number of health benefits of pumpkins that make them great for weight loss.
Pumpkin chunks cooked with sweet and sour flavours of tamarind, chillies, a hint of sugar or jaggery and a whole lot of spices. However, Kaddu Ki Sabzi is one of the popular dishes prepared during Navratri fast, religious ceremony, festivals and weddings. It’s sweet and savoury amazing taste can’t be compared with any other vegetable. The exclusive combination of the sweet and tangy flavour of this dish will remain fresh for days.
How to make puri:
Without puri, kaddu sabji is incomplete. We love puri so much here in India that we end up making up events just to make more puri. During an auspicious holiday, or when a relative visits, when we wish to feel special, or even just because we want to eat puri. In fact, poori is considered a good Indian brunch option too! So many combinations go perfectly with poories like Aloo puri, Chana puri, Kaddu puri, etc. You will find a good step by step recipe on how to make poori in my blog post.
Finally, I would like to suggest some more interesting recipes from my blog to plan your super delicious meal like:
I had used NON-STICK KADHAI to make tasty kaddu sabji. Non-Stick Kadai will reduce the consumption of oil too and become kaddu more healthy.
Kaddu Puri || Khatta Meetha Kaddu
Course: Beginner’s Cookbook, COMBINATION MEALS, Festival Recipes4
servings10
minutes25
minutes156
kcalKaddu Puri is also considered an auspicious meal in north India. Often kaddu puri and halwa/ kheer are served as prasad in Indian temples. See Step by Step recipe below.
Ingredients
500 grams……………. Red pumpkin (bhopla/kaddu)
3 tbsp ………………Oil
1/2 tsp ……………..Fenugreek seeds (methi dana)
Asafoetida a pinch
2 green chilies, chopped
Salt to taste
1/2 tsp……………Turmeric powder
1 tbsp…………….Coriander powder
1-inch stick……..Ginger, cut into thin strips
1 1/2 tsp ………..Red chili powder
Gur ( jaggery ) 2 tablespoons
Tamarind paste …1 1/2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons
- To Make Puri
1 cup wheat flour
1/4 tsp salt (or as needed for taste)
About 1/2 cup water (or as needed to make a pliable dough. Might vary depending on the quality of flour)
Directions
- Peel the pumpkin and cut into pieces. Heat oil in a kadhai.
- Add fenugreek seeds, asafoetida, green chilies, pumpkin pieces, and mix.
- Add salt, turmeric powder, coriander powder, ginger, red chili powder, and mix.
- Add a little water, cover, and cook on medium heat for ten to fifteen minutes.
- Add gur and imli paste. Cover and cook further on medium heat for ten minutes. The pumpkin pieces should get mashed. Serve hot.
- Note…
- Reduce tamarind paste to half if you don’t like the too tangy taste of tamarind.
- To make puri
- Mix flour and salt in a bowl.
- Add water little by little to the dough
- until it comes together into a pliable dough. As i told you earlier also that water
- quantity depends on quality of flour, So add it little by little while kneading. The
- final consistency should not be too tight (dry) or too soft(wet).
- Knead it well until smooth like below. The dough should not be sticky (only v
- lightly sticky) or feel dry in your hands.
- Make small balls out of it. These will depend on how big a fryer you have. We
- intended to make puri of small-med (probably about 6 inch in diameter).
- Roll it out into small circles with thin-medium thickness. Don’t make it too thin
- else it will come out crispy.
- Repeat for all dough. Alternatively heat oil for deep frying.
- Do the oil-temperature test to see if it is ready. The oil should be hot but not too
- hot that it smokes. Tips: Drop a small piece of dough into the oil. The dough
- should fry up immediately and come to the surface. You know the oil is not hot
- enough when the puri does not puff up, is flat and instead is also soaking up oil.
- Now drop the puri into the oil. While the puri is slowly coming to the surface, make sure to keep
- ladling in the hot oil on the surface.
- 10. This helps the puri to puff up.Turn it so that it gets evenly brown .
- 11.Place it on paper towel to drain off any oil. If fried right, it wont retain oil.
- Serve it hot and fluffy.
Notes
- Reduce tamarind paste to half if you don’t like the too tangy taste of tamarind.
Print
step by step Directions:
- Wash and peel the pumpkin and cut into pieces. Heat oil in a kadhai. Add fenugreek seeds, asafoetida, green chilies.
- Add pumpkin pieces and mix.
- Add salt, turmeric powder, coriander powder, red chili powder, and mix.
- Add a little water, cover, and cook on medium heat for ten to fifteen minutes.
- Add gur and imli paste. Cover and cook further on medium heat for ten minutes.
- Mash a little and serve hot with puri or paratha.
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