Puran Poli Recipe: How to Make Soft and Delicious Maharashtrian Sweet Flatbread

Curry (Kadhi) is a dish popular in Indian homes, prepared differently in various regions. Some prefer Punjabi curry, while others enjoy the taste of Gujarati or Rajasthani curry. Usually, chickpeas and yogurt are used to prepare curry, but if you want to try something new and tastier, you can make zucchini curry.

Although zucchini is usually prepared as a vegetable dish, adding it to curry significantly enhances the flavor. Zucchini curry turns out light, spicy, and very appetizing. It is easy to prepare at home using yogurt, chickpeas, zucchini, and spices. An aromatic tadka of sesame seeds, fenugreek, curry leaves, and garlic further intensifies the taste of this dish. It can be served hot with rice during lunch or dinner. If you want to diversify your daily curry, try this recipe.

For the curry:

One small zucchini (peeled and grated), 500 grams of yogurt, one tablespoon of chickpeas, 2 cups of water, one tablespoon of oil, one teaspoon of mustard seeds, a pinch of hing, 2-3 green chilies, ½ teaspoon of turmeric, one teaspoon of coriander powder, ½ teaspoon of red pepper powder, ½ teaspoon of garam masala, one teaspoon of dried fenugreek, ½ teaspoon of amchur powder, salt to taste. Green peas for garnish.

For the tempering:

One teaspoon of ghee, 2 dry red chilies, ¼ teaspoon of fenugreek seeds, one teaspoon of cumin, 8-10 curry leaves, 3-4 cloves of garlic.

In North India, paratha, poha, or chila are often served for breakfast, but the monotony of these dishes can reduce appetite. In such cases, one can try exquisite dishes from other regions, especially if one desires something not fried; popular dishes from South India are worth considering.

Although pumpkin puree is familiar to everyone, children often refuse pumpkin soups. However, in Karnataka, there is a special breakfast dish that boasts a delightful taste and does not require much preparation time. This dish is called Pumpkin Kadubu, which is made from semolina, fresh pumpkin, coconut, and sweet peas, and has an excellent flavor.

A feature of this dish is that it is steamed, wrapped in banana leaves, instead of being fried in oil. This is why Pumpkin Kadubu is ideal both for breakfast and a light evening snack. If you do not feel like eating pumpkin in its usual form, you can prepare this dish for breakfast.

To enhance the flavor, Pumpkin Kadubu is recommended to be served with spicy coconut chutney. The combination with this chutney multiplies the taste. Preparing this dish takes little time, and it is very tasty. It can also be prepared for children's school lunches.

Why should you try this recipe?

The main feature of Pumpkin Kadubu lies in its taste and method of preparation. It combines the mild sweetness of pumpkin and coconut, while green chili adds spiciness. Since it does not need deep frying, this dish is easy to include in the menu as a light and non-fried breakfast option.

When you crave something spicy and crunchy for evening tea, you can prepare Alu Kurkure. If you are tired of usual samosas, pakoras, or cookies and want to try something new, homemade potato kurkures will be an excellent choice. These snacks, made from potatoes, are characterized by a crispy outer shell and a soft texture inside. To add extra crispiness after frying, a coating of pohé is used.

The taste of these snacks is enhanced by adding green pepper, mint, cumin powder, and lemon juice. They can be served with green sauce or tomato sauce during an evening tea party. Below is the recipe for making crispy potato kurkures and a list of necessary ingredients.

Ingredients

For preparation, you will need: 4 small potatoes, ¾ cup of wheat flour, ¾ cup of pohé, 1-2 sliced green peppers, 1 teaspoon of cumin powder, a little mint leaves, salt to taste, 1 teaspoon of lemon juice, vegetable oil for deep frying, and water as needed.