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

The ingredients needed to cook Turiya patra with poori and basundi:

1. Take For subzi:
2. Provide 250 gram turiya(ridge gourd)
3. Take 1 tbsp ginger garlic paste
4. Prepare 7-8 curry leaves
5. Take 1 tsp green chilli paste
6. Prepare 1/2 tsp garam masala
7. Get 1/2 tsp cumin seeds
8. Get Pinch asafoetida
9. Prepare 1 tsp white sesame seeds
10. Prepare 3 tbsp oil
11. Provide Salt as per taste
12. Use 1 tbsp finely chopped coriander
13. You need 1 tsp dried coconut
14. Provide For patra:
15. Take 6 arbi(colocasia) leaf
16. Get 1 cup besan
17. Take 1 tsp salt
18. Provide 1/2 tsp turmeric
19. Prepare 1 tbsp tamarind pulp
20. Use 1 tbsp jaggery
21. You need 1/2 tsp ginger paste
22. You need 1/2 tsp red chilli powder
23. Use 1/4 tsp carom seeds
24. Prepare Pinch Garam masala
25. Take 1/2 tsp cumin powder
26. Use 1/2 tsp coriander powder
27. Provide 2 tbsp oil
28. Get 1 tsp mustard seeds
29. You need 5-6 curry leaves
30. Prepare 1 tsp white sesame seeds
31. Take Pinch asafoetida
32. Take 1 tbsp finely chopped coriander
33. Prepare For poori:
34. You need 2 cup wheat flour
35. Use 2 tsp salt
36. You need 1 tsp turmeric
37. You need 1 tsp red chilli powder
38. Prepare 1/2 tsp cumin powder
39. Provide 1/2 tsp coriander powder
40. Prepare Water for kneading
41. Use 1 tbsp oil
42. Get Oil for deep frying
43. Prepare For basundi:
44. You need 2 litre full cream milk
45. You need 2 tbsp chopped cashew nuts
46. Take 2 tbsp chopped almonds
47. Get 2 tbsp chopped pistachio
48. Provide 1/4 tsp saffron
49. Use 1/4 tsp cardamom powder
50. Prepare 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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