How to make Kaddu Puri - SK Khazana -

The red pumpkin is incorporated into the puri dough thus making the puris colourful and nutritive

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red pumpkin (bhopla/kaddu) (लाल कद्दू/ भोपला), Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Breads

Kaddu Puri - SK Khazana

Kaddu Puri - SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kaddu Puri - SK Khazana Recipe

  • Red pumpkin (bhopla/kaddu) peeled, cut into 1 inch cubes and boiled 200 grams

  • Whole wheat flour (atta) 1 1/2 cups

  • Red chilli powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Coriander powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • coriander leaves chopped 2 tablespoons

  • Semolina (rawa/suji) 2 tablespoons

  • Oil for greasing

  • Oil for deep-frying

  • Potato curry to serve


Step 1

Take the boiled pumpkin in a parat and mash with a fork. Add red chilli powder, cumin powder, coriander powder, turmeric powder, salt, coriander leaves, semolina and flour, mix well and knead into stiff dough. Set aside for 10-15 minutes.

Step 2

Divide the dough into equal balls. Grease the worktop with a little oil, place a ball on it and roll out into a puri. Similarly roll out more puris with the remaining dough.

Step 3

Heat sufficient oil in a kadai, slide in the puris, one at a time, and deep-fry till it puffs up and turns golden. Drain on absorbent paper.

Step 4

Arrange the puris on a serving platter and serve hot with potato curry.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.