Ingredients:

1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil

A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste


Method:
 

  • Shred the pumpkin finely in a food processor with the garlic, cumin and  coriander. You can also grate it instead and add the rest to it finely chopped.
  • Add salt, oil and flour and knead it manually or in a food processor to form a nice not-too-soft dough ball adiing extra flour if needed.
  • Let sit for 10 minutes
  • Tip: The longer the dough sits, the looser it will get, so put it in the refrigerator if you don't want to use it after 10 minutes. 
  • Roll out a tennis ball sized dough on a floured surface. Use a cookie cutter (even a jar cap will do). I am using a 2 inch ring here, so the kids can just pop 1 poori in at a time and avoid any mess. You can make them bigger if you choose.
  • Don't roll the dough too thin or they won't puff up well.
  • Fry in hot oil and they puff up beautifully. Drain on paper for a few minutes. (You can skip the frying and pan-roast dough rolled to around 6 inch rounds, with a bit of oil as well. Those taste very good too!)
  • You can make the dough the day before and roll out the pooris the next day for faster lunch making. These taste great hot or at room temperature and can even be made even the night before.
  • Save a few for yourself and only then pack your lunchbox(es) along with a small ketchup pouch​.
    Find an empty lunchbox later!

Ever since I wrote a                     on lunchbox ideas where I mentioned this  lunchbox favorite from my childhood, I could not stop thinking about it. Rather, I couldn't stop thinking about the eating part of it! It had been years since I had made any sort of pooris. Though I was trying to restrain myself from putting up deep fried recipes up here just yet, this is too good not to share! The pooris highlight the sweetness of the pumpkin beautifully, without actually being too sweet. If you don’t feel up to deep-frying just yet, don’t panic.. these can be pan-roasted just as easily - make a paratha {which is a pan roasted, unleavened flat-bread}!

The red pumpkin is a very healthy vegetable with vitamins galore. It is anti-aging, helps lower cholesterol and promotes weight loss (if you don't fry it up that is :)). It may be hard to get kids used to it though, and this is a terrific first step since these are very kid friendly, and just as popular with adults. I ate a whole bunch of them myself. What?! They were just 2 inches in size!

For my non-Indian readers or readers who have never made parathas or pooris, you can't go wrong with this one. It's a great starting point for a flat-bread newbie.

Ingredients:

1 cup whole wheat flour (plus some extra)

200 gm pumpkin, chopped

4-5 garlic cloves

Handful of coriander

1 tsp cumin

Pinch of asafetida (optional)

1/4 tsp turmeric (optional)

1 tbsp oil for dough

Oil for frying

Salt to taste

Lunchbox ideas: Pumpkin pooris {fried Indian flat bread}