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Tomato Puri With Khatta Meetha Kaddu

Servings - 3 - 4

INGREDIENTS
(For Tomato Puri)
Water - 500 milliliters
Tomato - 300 grams
Whole wheat flour - 300 grams
Caraway seeds - 1/2 teaspoon
Asafoetida - 1/4 teaspoon
Red chili - 1/2 teaspoon
Salt - 1/2 teaspoon
Semolina - 30 grams
Coriander - 1 tablespoon
Ghee - 45 milliliters
Water - 100 milliliters
Oil - for frying

(For Khatta Meetha Kaddu)
Oil - 30 milliliters
Cumin - 1 teaspoon
Dry fenugreek seeds - 1/2 teaspoon
Fennel seeds - 1 tablespoon
Dry red chili - 4
Asafoetida - 1/4 teaspoon
Ginger paste - 1 tablespoon
Turmeric - 1/2 teaspoon
Pumpkin - 500 grams
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Paprika - 1/2 teaspoon
Coriander - 1/2 teaspoon
Water - 45 milliliters
Dry mango powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Lemon juice - 15 milliliters
Sugar - 2 tablespoons

PREPARATION

(For Dough)
1. Heat 500 milliliters water in a deep pan, add 300 grams tomato.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Remove it from heat and drain the tomatoes.
5. Peel the skin and transfer this into a blender.
6. Blend it into a smooth puree.
7. In a mixing bowl, add 300 grams whole wheat flour, 1/2 teaspoon caraway seeds, 1/4 teaspoon asafoetida, 1/2 teaspoon red chili, 1/2 teaspoon salt, 30 grams semolina, 1 tablespoon coriander, 45 milliliters ghee, blended puree and mix it well.
8. Add 100 milliliters water and knead it into a smooth soft dough.
9. Rest the dough for 25 minutes.

(For Khatta Meetha Kaddu)
1. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1/2 teaspoon dry fenugreek seeds, 1 tablespoon fennel seeds, 4 dry red chili, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes.
2. Add 1 tablespoon ginger paste, 1/2 teaspoon turmeric and stir again.
3. Then, add 500 grams pumpkin and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon paprika, 1/2 teaspoon coriander and mix it well.
6. Add 45 milliliters water and mix it again.
7. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
8. Open the lid and give it a nice stir.
9. Now, add 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.
10. Add 15 milliliters lemon juice, 2 tablespoons sugar and mix it again.
11. Again cover it with lid and cook for about 7 - 10 minutes on medium heat.
12. Open the lid and give it a nice stir.
13. Remove it from heat.

(For Tomato Puri)
1. Take a ball from dough and flatten it with the help of a rolling pin.
2. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
3. Remove it from heat and drain it on an absorbent paper.
4. Serve hot with prepared khatta meetha kaddu.

Pudina Puri With Chana Masala

Servings - 2 - 3

INGREDIENTS

(For Chana Masala)
Chickpeas - 300 grams
Water - 1 litre
Water - 900 milliliters
Tea bag - 1
Cloves - 1/4 teaspoon
Black cardamom - 1 pod
Bay leaf - 1
Salt - 1 teaspoon
Oil - 30 milliliters
Cinnamon stick - 1
Cumin - 1 teaspoon
Ginger - 1 1/2 teaspoons
Garlic - 1 1/2 teaspoons
Green chili - 1
Onions - 130 grams
Tomato - 200 grams
Chana masala - 1 teaspoon
Red chili - 1 teaspoon
Salt - 1 teaspoon
Coriander powder - 1 teaspoon
Pomegranate powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Dry fenugreek leaves - 1 teaspoon

(For Pudina Puri)
Mint leaves - 10 grams
Green chili - 2
Cumin - 1/2 teaspoon
Water - 70 milliliters
Wheat flour - 300 grams
Salt - 1/2 teaspoon
Oil - 30 milliliters
Water - 120 milliliters
Oil - for frying

PREPARATION

(For Chana Masala)
1. In a mixing bowl, add 300 grams chickpeas, 1 litre water and soak for overnight.
2. Take a pressure cooker, add soaked chickpeas, 900 milliliters water, 1 tea bag, 1/4 teaspoon cloves, 1 pod black cardamom, 1 bay leaf, 1 teaspoon salt and cover it with lid.
3. Cook until you hear 7 - 8 whistles.
4. Open the lid and remove the tea bag from it.
5. Remove it from heat and keep aside.
6. Heat 30 milliliters oil in a heavy skillet, add 1 cinnamon stick, 1 teaspoon cumin, 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic and stir for 1 - 2 minutes.
7. Then, add 1 green chili, 130 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 200 grams tomato and saute until it turns soft and pulpy.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon chana masala, 1 teaspoon red chili, 1 teaspoon salt, 1 teaspoon coriander powder, 1 teaspoon pomegranate powder, 1 teaspoon dry mango powder, 1/2 teaspoon cumin powder and mix it well.
11. Now, add the boiled chickpeas in it and mix it well.
12. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Add 1/2 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
15. Remove it from heat and keep aside.

(For Pudina Puri)
1. In a blender, add 10 grams mint leaves, 2 green chili, 1/2 teaspoon cumin, 70 milliliters water and blend it into a paste.
2. In a mixing bowl, add 300 grams wheat flour, 1/2 teaspoon salt, 30 milliliters oil, blended mint puree and mix it well.
3. Add 120 milliliters water and knead it into a smooth soft dough.
4. Rest the dough for 30 minutes.
5. Take a ball from dough and flatten it with the help of a rolling pin.
6. Heat sufficient oil in a skillet and deep fry these until golden brown and crispy.
7. Drain it on an absorbent paper.
8. Serve hot with prepared chana.