Pumpkin or Kaddu Masala Poori is very easy to make recipe. Pumpkin is a winter fruit, which can be used in the making of many variety of curries, bakes, cakes and soups, is very rich in fiber so very good to cure constipation, loaded with Iron, magnesium, potassium, rich in Vitamin-B-12 and much more.

Whole pumpkin has a good shelf life, so can be brought and stored for a good long time. The dried seeds of pumpkin are also very good for health, as they provide a number of health benfits.so whenever you cook pumpkin, don’t throw the seeds, instead rub and wash well with enough water, and sundry the seeds and then roast them in an oven and enjoy.

But as the pumpkin taste blend so many people and children don’t like pumpkin much, so I tried this pumpkin masala poori’ which everybody liked but no body recognize that these masala poori are made with pumpkin puree. You can also make paratha or chapatti with this dough if you want to avoid deep frying.

Video recipe of kaddu poori-

Preparation time- 10 min

Cooking time- 10 min

Cuisine- Indian

Serve- 4 person



  • 250 gms Yellow Pumpkin/ Kaddu/Kashiphal
  • 2 cup Wheat Flour/ Aata
  • 5 tbsp Fresh dhaniya patti
  • 1/2 tsp Red Chilli Powder / Laal Mirch
  • 1/2 tsp Coriander Powder/ Dhaniya Powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Cumin powder / Jeera
  • 1/2 tspn ajwain
  • 1/4 tsp Asafoetida/Hing
  • To Taste Salt
  • for Frying Cooking Oil


            Peel the skin of pumpkin, remove the seeds and chop pumpkin into big pieces.

Take the grinder add chopped kaddu garlic and green chilli make fine paste.

Take mixing bowl add 2 cup wheat flour add kaddu puree, red chilli powder, haldi powder, dhaniya powder and jeera powder.

Mix everything and add ajwain, salt, chopped dhaniya patti hing, oil mix well and make a medium thick dough and cover and rest for 10 minutes.

Knead it well and make small size balls from the dough.

Dust the balls in dry flour and roll to make medium thick pooris.

Heat oil in a deep pan and add the rolled poori in it.

             Press with the spatula to help it puff perfectly.

            When poori become golden then turn the side and cook from other side.

            When become golden from both the sides then remove from the  pan and drain on a paper napkin.

           Serve hot for breakfast, lunch or dinner with aloo ki sukhi sabji or tari wlai aloo ki sabji.

Even you can add this poori in luch box of your loved once.