Lucknowi Kaddu Puri | कद्दू पूरी | Chef Ajay Chopra | Breaskfast Puri | Easy | Masterchef style
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- Опубліковано 8 лют 2024
- Kaddu sabzi, puri aur raita
Portions serving: 7-8 pax
Preparation time: 10 min
Cooking time: 60 min
Ingredients
For kaddu ki sabzi:
Kaddu white 500 gms
Potato peeled 2 pcs
Mustard oil ¼ cup
Jeera 1 tsp
Kalonji ½ tsp
Yellow mustard ½ tsp
Fenugreek seeds ½ tsp
Bayleaf 2 pcs
Dry red chilli 1 pc
Saunf 1 tsp
Onion sliced 1 cup
Green chilli chopped 1 tbsp
Ginger & garlic paste 1 tbsp
Salt 1 tsp
Turmeric powder 1 tsp
Red chilli powder 1 tsp
Coriander powder 2 tsp
Sugar 1 tbsp
Garam masala ½ tsp
Amchur powder 1 tsp
Water as required
Coriander chopped 1 tbsp
For puri:
Wheat flour 1 cup
Suji ¼ cup
Kalonji ½ tsp
Salt ½ tsp
Oil 1 tbsp
Water as required
For raita:
Curd 1 cup
Black salt ¼ tsp
Sugar 1 tsp
Dried mint leaves ½ tsp
Roasted jeera powder ½ tsp
Red chilli powder a pinch
Boondi ¼ cup
Coriander chopped 1 tsp
Method:
Kaddu ki Sabzi:
1. Preparation: Start by thoroughly washing and cleaning the white pumpkin and potatoes. Peel the outer skin of both vegetables, ensuring they are clean and ready for cooking. Cut the pumpkin and potatoes into thick slices, setting them aside for later.
2. Tempering: Heat a pan over medium heat and add mustard oil. Once the oil is hot, add a mixture of aromatic spices including cumin seeds, nigella seeds, yellow mustard seeds, fenugreek seeds, fennel seeds, and dry red chilli. Allow the spices to splutter, releasing their flavours into the oil.
3. Sauteing: Add sliced onions and chopped green chilli to the pan. Saute the onions until they turn translucent and develop a golden-brown colour. Stir in ginger and garlic paste, allowing them to cook until their raw aroma dissipates, enhancing the overall flavour of the dish.
4. Seasoning: Time to add the essential seasonings to the dish. Sprinkle salt, turmeric powder, red chilli powder, and coriander powder into the pan. Stir well to evenly coat the onions and spices with the vegetables, creating a flavorful base for the curry.
5. Cooking: Add the sliced pumpkin and potatoes to the pan, ensuring they are coated with the spice mixture. Mix everything thoroughly, allowing the vegetables to absorb the flavours of the spices. Cover the pan with a lid and let it cook on medium-low heat for about 7-8 minutes.
6. Adjusting Consistency: While cooking, if the mixture appears dry or starts sticking to the pan, add a splash of water to create a gravy-like consistency. Stir occasionally to prevent the vegetables from sticking to the bottom of the pan and to ensure even cooking.
7. Final Touch: Once the vegetables are tender and cooked through, add a hint of sweetness with sugar and tanginess with amchur powder (dry mango powder). Sprinkle freshly chopped coriander over the dish for added freshness and flavour. Cook for an additional minute to allow the flavours to meld together.
8. Serving: Kaddu ki Sabzi is now ready to be served hot alongside fluffy puris and refreshing raita. Enjoy the burst of flavours in every bite!
Puri:
1. Preparing the Dough: In a large mixing bowl, combine wheat flour, semolina, salt, nigella seeds, and a drizzle of oil. Gradually add water and knead the mixture into a semi-tight dough. Cover the dough and let it rest for 5-10 minutes to allow the gluten to relax.
2. Shaping and Frying: Pinch off small portions of the dough and roll them into smooth balls. On a lightly floured surface, flatten each ball into a small disc using a rolling pin. Heat oil in a deep frying pan over medium heat. Carefully slide the flattened dough discs into the hot oil and fry until they puff up and turn golden brown on both sides.
3. Draining Excess Oil: Once the puris are cooked to perfection, use a slotted spoon to remove them from the oil and transfer them to a plate lined with kitchen paper towels. This will help absorb any excess oil, ensuring your puris are crispy and not greasy.
4. Presentation: Serve the piping hot puris alongside the flavorful Kaddu ki Sabzi and refreshing raita for a complete and satisfying meal experience. Garnish with fresh coriander leaves for a vibrant touch.
Raita:
1. Preparing the Base: In a mixing bowl, whisk together creamy yoghurt, black salt, sugar, dried mint powder, roasted cumin powder, and a pinch of red chilli powder until smooth and well combined.
2. Adding Texture: Gently fold in crispy boondi (fried chickpea flour balls) and freshly chopped coriander leaves into the yoghurt mixture. This will add a delightful crunch and burst of flavour to the raita.
3. Final Touch: Adjust the seasoning according to your taste preferences, adding more salt or spices if needed. Transfer the raita to a serving bowl and garnish with a sprinkle of roasted cumin powder and a few whole boondi for visual appeal.
4. Serving: Refreshing and tangy Boondi Raita is now ready to be served alongside the delicious Kaddu ki Sabzi and fluffy puris. It not only complements the flavours of the main dishes but also provides a cooling contrast to the spicy curry. - Навчання та стиль
Bahut achi h sabhi recipes ,swadisht 👌
Or bahut se tips bhi mile ..Thanks for sharing ,om shanti ji ..shiv baba bless u 🕉️🙏
आलू प्याज हम नहीं डालते
सूखा धनिया पाउडर ,पांच फोड़न बाद में गुड़ और नीबू धनिया की पत्ती
Isko binaa pyaaj, lehsoon k bhi banaatey hain, ingredients r same, method also same, wo bhi bohot hi tasty bantaa hai, but this one first time I'm watching, and surely will try, because when Ajay Chopra is preparing and recommending then it's must be highly tasty, God bless you, live a long healthy happy life 🙏
Having had every kind of breakfast all over the world,
the best breakfast IMHO is still the one & only combo --
baasi paratha/poori with buknoo
+ chai in a steel glass😘yummmm 👌
plz share old timer's genuine non-fancy recipe for buknoo,if possible.
❤ zaberdast recipe. 😋👌🏻👍🏻👏💐
Great recipe looking yummy
Wah ji wah guruji.. aap bemisaal ho💐.. happy choclate day 🍫
बहुत बहुत धन्यवाद जी
You are making very yummy food...thankyou brother
In Bengal too, we make a delicious Kaddu ki sabzi to be eaten with Luchi( our poorie), which is called
" Kumror Chhakka"( dice like Kaddu( kumro) along with potatoes, and laal chana. Some add parwal too. Tempering is our typical " Paanch phoron"( jeera, saunf, methi, kalonji, sarso). Final texture is a little mushy. Goes with bengali Luchi. But our simplest breakfast sabzi is " Saada alur chhenchki" , a white coloured alu( cut into dices) , kalonji and green chillies ka sabzi with no powdered spices. Here less is more. I can challenge- no breakfast sabzi can be simpler! You may garnish with coriander leaves. Again goes well with Luchi.
Wonderful, good work chef 👌
Lovely
Tasty Tasty recipe sir ji 🙏🏼👍
Take a bow for this chef
All your recipes are so perfect. Tried many of them.
Glad you like them!
Lukhnavi kaddu puri recipe is very very 👌👍
Very nice testy recipe 👌👌
Mashaallah beautiful recipe mouthwatering bhopla yes we too call it here in Mumbai n mangrela for kalaunji will do try inshaallah thanks chef
Super Delicious 😊
Nice recipe 👌
Yummy 😋
Amazing sir 👌😋 more new recipes please
Very nice 👍 Rceipe
Very nice recipe thanks
Amazing
welcome Lucknow 🙏 our relationship with very delicious recipe 😋 😍
I'm from Kurla Mumbai aur bohat saare nashte hote Hai yaha but my favorite subah subah milne Wali puri bhaji yaha local shop mein milti Hai n shaam mein vada pav kebab pav n lots more
Mouthwatering recipe, i live in jaipur, here payaj n daal kee kachori n mirchi vada is famous
Bilkul
Very good and tasty reeration
Can you please show the raitas which you have spoken about in the video.
Awesome 👌
One of my favorite ❤️
Bihar me esss kadima khate hai
Kalonji Ko Arabic Mein Shonez Sounds Beautiful.
Best nice
Coconut ke vade sirf hamre Navsari (gujrat) mai milta he
Lucknow to gaye pr kaduu puri nahi khaye aap ne der se bataye Varna jarur swad lete kaddu puri ka 😅
Hello Ajai ji great to hear you are from Lukhnow.Aap hamesha itne utsaahit rahte hain!❤
Yea
Chef bina pyaaz ke banate hai hum ,mai bhi Lucknow se ,thoda garam masala ,mint leaves ,kabhi boiled chana ,aur kabhi grapes dal ke banate hai 😊
Very nice
What a gyan... How to cut kaddu?
Very tasty very yummy yummy yummy yummy yummy ❤
Thank you so much
❤❤❤
Nagapur mai kaddu ko kumda kahate hai.
Very nice 👌 🌷
Hamare Prayagraj ka Nashta b hai ye sabka Favorite Puri Sabji or Sangam per bhi Naha ker ye khate garm garm Patte ke done mei milta ta Boht pehle
Abhi bhi milta hai sangam par
Raju kachori
Prayagraj chowk ki dahi jalebi
Wah mauj ho jati hai
@@rajansurtani1931 ok ..but Now they serve in Steel thali shayed ?
Han ji Loknath ka Rabri ,gajar Halwa ,lassi bhi , Namkin ,Achaar ,Hari Sons Dumalu mix bhi..💯👏🙌🎉😊
👌👌👌
Thanks a lot
In Lucknow, I have never ever seen onion garlic put in kaddu !! orn and brought up here.
Ohooo aap Lucknow k hai tabhi admi umda hai 😊
😂😂😂😂🙏🙏🙏🙏
Chole bhature, aloo Paratha, aloo poori from Delhi ❤
माय फेवरेट रेसीपी कदु की सब्जी ❤❤ राधा-कृष्ण राधा-कृष्ण राधा-कृष्ण राधा-कृष्ण राधा-कृष्ण ❤❤
Please please teach Delhi के famous Sitaram Chole Bhature
On my channel already millions making it
👌👌👌👌👌👌👌
Thanks a lot
Very tasty 👌❤
Thanks a lot
❤❤
इस सब्जीमे शक्कर की बजाय गूड डालाकरो भाई. स्वाद दुगना हो जाएगा. करके देखिए.
what kind of masterchef are if you call this one Sitaphal?
Poha jalebi from indore ❤️
Masta bhari
Sir hamari bhasha may kaheti he kalojire .
Shafe ji kachchha aalu kaunsa hota hai aur pakka aalu kaunsa you mean boiled aalu aur un boiled aalu. Please give answer.
noted
Unboiled aloo dale h chefji
Fafda ,jalebi ,fried green chilli,raw grated papaya with tadka and sprinkled salt , red chilli powder on it .
ओह ! तों आप भी लखनउवा हैं 😂 भाई हम भी है वैसे हम रणवीर बरार जी को ही लखनउवा जानते थे खैर हम लखनऊ वाले खाते भी अच्छा हैं ,बनाते भी बढ़िया हैं और खिलाते भी कसके 😂 हैं
Lucknowi veg kebab partha roll dekhaye sir pls it is arequest
Kalunji ki kalunji kehte hai Sindhi main bhi
On my channel already
Kal jeera in Assam 😊
Hamare city mahe bread n mirchi bada
चीनी की जगह गुड अच्छा रहता है ।
Maharashtra mein isse hum bhopla kehte Hain.
ji haan
10:33 10:33
Nahi dangar bolate hai.
Kalaunji ko humlog kalojeere bolte hai
It's in Bengali ❤
Kaddu saada banao no ginger kabhi desighee mein banao hareinlasoon daaloh
मैं लखनऊ में पैदा हुई, बड़ी हुई.
कद्दू- पूड़ी के साथ
दही- जलेबी तो ठीक है।
भंडारे में भी आलू- कद्दू बनता है।
लेकिन कद्दू में प्याज नहीं डालते।
Ye Bhandarey waala nahi hai
@@ChefAjayChopra
PYAZ LAHUSAN JACHTA HI NAHI
KADDU KA SATYANASH KAR DIYA
Sorry, I wanted to tell different types of dosa.
Don't put onion garlic
Ramphal kyu nhi hota?😜
लखनौ रणवीर ब्रार
चैफ पंकज
डैडी आप स्वयं
हरदयाल मौर्य
आप सभी चेफको शत शत नमन
Samosa chat recipe
Kalonji is kalojira in bengali
👌👌❤😂
Now go again to eat kaddu puri amd enjoy another food too
Shahar mein kachori jalebi
Kala jeera in oriya
अरे भाई, कद्दू को काहे ज़बरदस्ती प्याज़ लहसुन आलू झोंक के बिगाड़ रहे हो!! लखनऊ वाला कद्दू के साथ इतना अन्याय कभी नही करेगा🤨
RIGHT
कचौड़ी सब्जी
I'm from Bangalore.in my place different disaster.
Pyaj nahi dalte sabji ko khud ka hi test hota hai pyaj lehsun ka kya kam
Sir... आप तो लखनऊ के हैं, आप तो जानते हैं कि कद्दू - पूरी हनुमान जी के भंडारे जो कि पूरे शहर में जगह जगह लगते हैं उसमें मिलती है और उसमे प्याज़ लहसुन नहीं डालते हैं, सात्विकता के साथ सौम्य और त्रप्त करने वाला टेस्ट होता है बस इसे वैसे ही मूल स्वरूप मे रखिए ना!❤❤
बिना लहसुन प्याज की रेस्पी
We Gujarati say કોરું. Koru.
Bhopal nahi dangar bolate marathi me
Esa kro acchar hi bna lo
पंजाबी हो और प्याज़ और लहसुन ज़बरदस्ती ना डालो तो पता कैसे चले की सब्जी का सत्यनाश कैसे किया जाये
PYAZ DALTE DEKH
MAINE VIDEO SKIP KAR DIYA
Maine bhi @@deepabose2264
Yaar kaddu me pyaz matlab 😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢😢 pls chef pls aapse ye umeed nahi thi
Sahi kaha 😂
Panjab me kaddu ko pyaj ke sath hi banate he or esko pethha pyaj ki sabji bola jata he aalu nahi dala jata he esme pyaj ke sath bhi kabhi banake khavo aap log bahut hi achchha lagega
कद्दू में प्याज, लहसुन, और alu ki sabji bakwas.
Jodhpur ki pyaz kachori
Very Nice Recipe 👌👌♥️♥️
बिना लहसुन प्याज की रेस्पी