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Turiya patra with poori and basundi
Turiya patra with poori and basundi

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We hope you got benefit from reading it, now let’s go back to turiya patra with poori and basundi recipe. To cook turiya patra with poori and basundi you need 50 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to prepare Turiya patra with poori and basundi:
  1. Take For subzi:
  2. Use 250 gram turiya(ridge gourd)
  3. Provide 1 tbsp ginger garlic paste
  4. Prepare 7-8 curry leaves
  5. Prepare 1 tsp green chilli paste
  6. Provide 1/2 tsp garam masala
  7. Provide 1/2 tsp cumin seeds
  8. Prepare Pinch asafoetida
  9. Provide 1 tsp white sesame seeds
  10. Prepare 3 tbsp oil
  11. Take Salt as per taste
  12. Provide 1 tbsp finely chopped coriander
  13. You need 1 tsp dried coconut
  14. Prepare For patra:
  15. Take 6 arbi(colocasia) leaf
  16. Use 1 cup besan
  17. You need 1 tsp salt
  18. Provide 1/2 tsp turmeric
  19. Prepare 1 tbsp tamarind pulp
  20. Take 1 tbsp jaggery
  21. Take 1/2 tsp ginger paste
  22. Provide 1/2 tsp red chilli powder
  23. Prepare 1/4 tsp carom seeds
  24. Get Pinch Garam masala
  25. Get 1/2 tsp cumin powder
  26. Provide 1/2 tsp coriander powder
  27. You need 2 tbsp oil
  28. Take 1 tsp mustard seeds
  29. Take 5-6 curry leaves
  30. Take 1 tsp white sesame seeds
  31. Provide Pinch asafoetida
  32. Prepare 1 tbsp finely chopped coriander
  33. Provide For poori:
  34. Get 2 cup wheat flour
  35. Prepare 2 tsp salt
  36. Provide 1 tsp turmeric
  37. Provide 1 tsp red chilli powder
  38. Use 1/2 tsp cumin powder
  39. Prepare 1/2 tsp coriander powder
  40. Use Water for kneading
  41. Take 1 tbsp oil
  42. Provide Oil for deep frying
  43. Take For basundi:
  44. Take 2 litre full cream milk
  45. Take 2 tbsp chopped cashew nuts
  46. Get 2 tbsp chopped almonds
  47. Use 2 tbsp chopped pistachio
  48. Take 1/4 tsp saffron
  49. You need 1/4 tsp cardamom powder
  50. You need 1/2 cup sugar
Steps to make Turiya patra with poori and basundi:
  1. Firstly for patra, wash and clean leaves. Remove stocks from leaves.
  2. Then prepare mixture, take a bowl and add besan, salt, turmeric, red chilli powder, cumin powder, coriander powder, garam masala, tamarind pulp, jaggery, ginger and carom seeds. Mix it well. Add water if required and make a thick paste.
  3. Now take a leaf, keep glossy side downwards. Apply prepared mixture gently. Then arrange all leaves one by one categorically. Then roll it tight.
  4. Steam the rolls for 15 minutes. After completing let it cool down. Then cut it into slices.
  5. Prepare a tampering, heat a pan and add oil. Then add asafoetida, mustard seeds, curry leaves and sesame seeds. Then add all slices of patra. Mix it well. Turn off the flame. Cut slices into small dices and keep it aside.
  6. Now wash turiya (ridge gourd), remove the peels. Cut it into small dices.
  7. Now heat a kadai, add oil. Now add cumin seeds, asafoetida, ginger-garlic paste, chilli paste, sesame seeds and curry leaves. Then add diced turiya. Add salt and mix it. Cover it and let it cook.
  8. Check it if turiya cooked completely then add diced patra. Mix it well. Now add coriander and coconut.
  9. For poori, take a mixing bowl and add flour, salt, oil, turmeric, red chilli powder, coriander powder, cumin powder. Crumble it. Now start kneading dough by adding water. Make a soft dough.
  10. Make a small sized balls from the dough. Roll it and deep fry the poori.
  11. For basundi, take a kadai and add milk. Boil it. After one boil add chopped cashew nuts, almonds and pistachio.
  12. Let it boil on low flame till milk reduced. Once milk remains half, add sugar, saffron and cardamom powder.
  13. Cook it for 5 minutes. Now milk turned thick let it cool down. Put it into fridge. Then serve chilled.
  14. Enjoy the beautiful lunch with papad, salad.

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