Go Back
Bhandare Wali Kaddu Ki Sabji And Ajwain Ki Puri
Sneha Paul

Bhandare Wali Kaddu Ki Sabji And Ajwain Ki Puri

Immerse yourself in the vibrant flavors of Lucknow's Bada Mangal! 🎉🍴 In Episode 3, I’m sharing the iconic Bhandare Wali Kaddu Ki Sabji and Ajwain Ki Puri, straight from the city's legendary bhandaras.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3 people
Course: Main Course, Snack
Cuisine: Indian
Ingredients Method

Ingredients
  

Ingredients For Bhandare Wali Kaddu Ki Sabji:
For boiling kaddu:
  • Water for cooking kaddu
  • Salt to taste
  • ½ tsp turmeric powder
  • 700 g pumpkin (kaddu) with skin & cut in pieces
For making sabji:
  • 3 tbsp mustard oil
  • ¼ tsp asafoetida (hing)
  • 1 tsp fenugreek seeds (methi dana)
  • 1 tsp fennel seeds (sauf) roughly crushed
  • 1 tsp coriander seeds (dhaniya) roughly crushed
  • 2-3 green chillies chopped
  • 1 tbsp chopped ginger
  • 2 dried red chillies
  • 2 medium-sized tomatoes chopped
  • ¼ tsp turmeric powder
  • 2 tsp coriander powder
  • 2 tsp Kashmiri red chilli powder
  • 1 tsp black salt
  • Salt to taste
  • 1 cup water
  • 1.5 or 2 tbsp jaggery powder
  • ½ tsp garam masala powder
  • 2 tsp dry mango powder (amchur)
  • 1 tsp roasted kasuri methi crushed to a fine powder
  • 2 tbsp chopped coriander leaves
Ingredients For Bhandare Wali Ajwain Ki Puri:
  • 2 cups whole wheat flour (atta)
  • 1 tsp carom seeds (ajwain)
  • Salt to taste
  • Water as required
  • Mustard oil as required
  • Oil for frying

Method
 

Instructions For Bhandare Wali Kaddu Ki Sabji:
  1. Bring water to a boil, add salt, turmeric, and kaddu. Cook until tender, then set aside.
  2. Heat mustard oil in a wok until smoky. Reduce flame, add asafoetida, fenugreek seeds, fennel seeds, coriander seeds, green chillies, ginger, and red chillies. Cook until fragrant.
  3. Add chopped tomatoes, turmeric, coriander powder, red chilli powder, black salt, and salt. Cook until oil separates.
  4. Add cooked kaddu and water. Simmer for 6-8 minutes.
  5. Add jaggery powder, garam masala powder, and dry mango powder. Cook for 2-3 minutes.
  6. Stir in kasuri methi and coriander leaves.
  7. Bhandare wali kaddu ki sabji is ready to serve!
Instructions For Bhandare Wali Ajwain Ki Puri:
  1. In a large bowl, add atta, ajwain and salt. Mix well.
  2. Gradually pour water and knead to form a firm dough.
  3. Apply mustard oil all over the dough. Cover and let it rest for 30 minutes.
  4. Uncover the dough and knead it once.
  5. Divide it into small dough balls.
  6. Roll each dough ball into a circular shape.
  7. Deep fry each puri in hot oil until golden brown on both sides.
  8. Serve Bhandare Wali Puri and Kaddu Ki Sabji hot and enjoy!