Navratri Lauki Poori Recipe- Bottle Gourd Is A Fruit [Pics]
Navratri Lauki Poori is a special one for eating while you are on fast in auspicious Navratras fast. Lauki is actually a fruit and can be eaten in vrat/fast.
Navratri Lauki Poori is a special one for eating while you are on fast in auspicious Navratras fast.
I have already shared one new recipe for Stuffed Potato Kuttu Poori for Navratra’s. To change the taste and include more nutritious food in our diet while fasting, we tried making a poori with Bottle gourd (called Ghiya or Lauki in hindi). If you don’t know already, Bottle gourd is a fruit and hence can be eaten in Navratra Fast (Vrat).
Again, we have not stuffed Lauki the conventional way i.e. putting them at the center of Puri and then closing the ends. We have infact mixed the Kuttu and Singhada Flour with Lauki in the Dough itself. This makes it easy to roll the puri and reduces the chances of breaking down of dough. Enjoy this simple and easy recipe for making Navratri Lauki Poori.
Navratri Lauki Poori Recipe In Words
Prep time:
Cook time:
Total time:
Yield: 8 numbers Navratri Lauki Poori (Good for 2 people)
Ingredients
- 1/2 Cup (Our 1 Cup = 240 ML) Kuttu Ka Atta
- 1/2 Cup (Our 1 Cup = 240 ML) Singhade Ka Atta
- 1/4 Tsp Sendha Salt
- 5″ Inch Bottle Gourd (Lauki)
- 1 Cup (Our 1 Cup = 240 ML) Water
- Sufficient Frying Oil
Method:
| To start the process, finely grate Lauki/Ghiya in a bowl. |
To start the process, finely grate Ghiya in a bowl
|
| Add grated Ghiya and water to the pressure cooker. |
Add grated Ghiya and Water to the pressure cooker
|
| Cover the lid of the cooker and keep it on stove on high flame.After 1 whistle, switch off the stove. Do not open the lid until it has pressure in it. |
Cover the lid of the cooker and keep it on stove on high flame. After 1 whistle, switch off the stove
|
| Once all steam is vanished from the cooker, open the lid. This is how your boiled Lauki would look like. |
 Once all steam is vanished from the cooker, open the lid
|
| Sieve the boiled Lauki to drain out excess water. To do this, keep it aside in a sieve for about 2 minutes and let the water drain away. |
Sieve the boiled and grated Ghiya to drain out excess water. To do this, keep it aside in a sieve for about 2 minutes.
|
| Now Sieve Kuttu Flour in a big bowl. This is to remove the unwanted black particles that you would normally see in Kuttu flour. |
Now Sieve Kuttu Flour
|
| Here we have shown the particles which we do not want (shown in the image).Removing this black substance will help to make the puri pure and soft. |
You will witness unwanted particals
|
| Now sieve the Singhada Flour too using a Sieve over Kuttu flour itself.We want to mix both Kuttu and Singhada flour. |  |
| Unwanted black particles is a waste and should be thrown in trash. |
 Unwanted black particles is a waste and should be thrown in trash
|
| Add Salt. |  |
| Now, add boiled Lauki.Use your hands to mash the mixture of Kuttu, Singhada, Bottle Gourd (Lauki) and salt to make dough. |
Now, add boiled ghiya
|
| Do NOT add water to make a dough. The water content of Lauki is sufficient to knead and make dough. So, just simply knead it with your hand. |
Do NOT add water to make a dough
|
| Here’s our dough ready to make Poori (as shown). |
Here’s our dough ready to make Poori
|
| Now take enough portion of dough to make 1 Poori and give it a round shape with your hands. Coat it with Oil. Coating with Oil prevents it from sticking to your rolling pad while rolling it into a Poori. |
Now take enough portion of dough to make 1 Puri and give it a round shape with your hands. Coat it with Oil
|
| Roll it into a flat bread in a round shape with the help of a rolling pin (as you see in the image). |
Roll it into a flat bread in a round shape with the help of a rolling pin
|
| Take a frying pan. Add oil and heat it on high flame.After 2 minutes, it should have attained a good temperature. Now add poori to the hot Oil and press slightly on the corners to make it fluffy with the help of a spatula. |
Take a frying pan. Add oil and heat it on high flame
|
| Fry until it gets golden brown color from both the sides. |
Fry until it achieves golden brown color from both the sides
|
| Once done, take it our from Oil.Here’s is our tasty Navratri Lauki Poori ready to serve hot.You can enjoy it even if you are not on fast Happy Navratra. |
Here’s is our tasty Ghiya Puri ready to eat
|
Some more pics:
