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
Yield: 8 numbers Navratri Lauki Poori (Good for 2 people)
1/2 Cup Kuttu Ka Atta
1/2 Cup Singhade Ka Atta
1/4 Tsp Sendha Salt
5″ Inch Bottle Gourd (Lauki)
1 Cup Water
Sufficient Frying Oil
To start the process, finely grate Lauki/Ghiya in a bowl.
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.
Once all steam is vanished from the cooker, open the lid.
This is how your boiled Lauki would look like.
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.
Now Sieve Kuttu Flour in a big bowl. This is to remove the unwanted black particles that you would normally see in 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.
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.
Now, add boiled Lauki.Use your hands to mash the mixture of Kuttu, Singhada, Bottle Gourd (Lauki) and salt to make dough.
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.
Here’s our dough ready to make Poori (as shown).
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.
Roll it into a flat bread in a round shape with the help of a rolling pin (as you see in the image).
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.
Fry until it gets 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