Kaddu ki bhunji + Jalebi

Ingredients

• Atta - 5 Kg
• Besan - 2 Kg
• Pumpkin - 16 Kg
• Tomato - 2 kg
• Jeera Powder - 50 gms
• Dhaniya Powder - 100 gms
• Tejpatta - few
• Methi - 50 gms
• Aamchur powder - 20 gms
• Corriander - 1 Big
• Green chilli - 100 gms
• Kashmiri Mirchi Powder - 50 gms
• Sarson ka tel - 1 Lt
• Kasuri Methi - 20 gms
• Kitchen King Masala - 100 gms
• Rai - 20 gms
• Ginger - 100 gms
• Kala Namak
• Mitti ka pot

Preparation

• Half cook pumpkin in vessel
• In another vessel, add sarson ka tel and heat. Heat oil till oil smell is almost gone
• Add rai, tejpatta, methi seeds, jeera and saute
• Add green chillies, ginger and saute
• Add tomato puree and saute
• Add dhaniya powder, jeera powder, chilli powder, kitchen king masala and saute
• Add pumpkin with the cooked water and keep stirring
• Bring Mixture to boil 
• Heat earthen pot till its very hot and put it in the above mixture and keep stirring. This will give a flavour of cooking in earthen pot
• Keep cooking till gravy becomes thick
• For puri, mix atta, besan, salt and mix. 
• Add water and keep mixing, keep kneading so that dough is soft and a little moist.
• Make small balls and roll puris
• Fry