Lucknow Kaddu Puri Recipe

Lucknow Kaddu Puri Recipe

60 Mins
7 - 8 People
10 Mins



Hello! I’m Chef Ajay Chopra, and today I’m excited to share a recipe that's close to my heart: the Lucknow Kaddu Puri. Growing up in Lucknow, Kaddu Puri was a breakfast staple in our household. I have fond memories of my mother effortlessly slicing pumpkin with her small knife, no chopping board in sight. She’d often prepare this dish for us, pairing it with a generous helping of tangy raita and crisp, flaky puris. Those mornings were filled with the warm, comforting aromas of mustard oil and the rich, sweet-spicy flavors of the pumpkin curry.

One interesting fact about this dish is its regional variations and names. While we call it Kaddu in many parts of India, in Maharashtra, it’s known as Bhopla. The first time I heard that name, I couldn’t help but chuckle, thinking someone had mixed up with the name of our neighboring state, Bhopal! But later, I realized that this humble vegetable had many identities across our vast country, each with its own unique twist on the recipe.




Recipe of Lucknow Kaddu Puri


Making Kaddu ki Sabzi



  • 500 gms White pumpkin (kaddu)
  • 2 Potatoes, peeled
  • ¼ cup Mustard oil
  • 1 tsp Jeera (cumin seeds)
  • ½ tsp Kalonji (nigella seeds)
  • ½ tsp Yellow mustard seeds
  • ½ tsp Fenugreek seeds
  • 2 Bay leaves
  • 1 Dry red chili
  • 1 tsp Saunf (fennel seeds)
  • 1 cup Onion, sliced
  • 1 tbsp Green chili, chopped
  • 1 tbsp Ginger & garlic paste
  • 1 tsp Salt
  • 1 tsp Turmeric powder
  • 1 tsp Red chili powder
  • 2 tsp Coriander powder
  • 1 tbsp Sugar
  • ½ tsp Garam masala
  • 1 tsp Amchur powder (dry mango powder)
  • Water as required
  • 1 tbsp Chopped coriander



  1. Preparation:

    • Wash and clean the white pumpkin and potatoes. Peel and cut them into thick slices.
    • Freshly peeled and sliced white pumpkin and potatoes arranged on a cutting board.
  2. Tempering and Sauteing:

    • Heat mustard oil in a pan. Add cumin seeds, nigella seeds, yellow mustard seeds, fenugreek seeds, bay leaves, dry red chili, and fennel seeds. Let them splutter.
    • Add sliced onions and chopped green chili. Saute until golden brown. Add ginger and garlic paste and cook until the raw aroma dissipates.
    • A pan with mustard oil heating, containing cumin seeds, nigella seeds, and other spices.
  3. Seasoning and Cooking:

    • Add salt, turmeric powder, red chili powder, and coriander powder. Mix well.
    • Add the sliced pumpkin and potatoes. Mix to coat them with the spices. Cover and cook for 7-8 minutes on medium-low heat.
    • Adding sliced pumpkin and potatoes to a pan with aromatic spices.
  4. Adjusting Consistency and Final Touch:

    • If the mixture appears dry, add water to create a gravy-like consistency. Stir occasionally.
    • Add sugar and amchur powder. Sprinkle chopped coriander. Cook for another minute.
    • Adding water to the pan to create a gravy-like consistency, stirring occasionally.
  5. Serving:

    • Kaddu ki Sabzi is ready to be served hot with puris and raita.
    • Sprinkling sugar, amchur powder, and chopped coriander over the cooked Kaddu ki Sabzi.

Making Puri


  • 1 cup Wheat flour
  • ¼ cup Suji (semolina)
  • ½ tsp Kalonji (nigella seeds)
  • ½ tsp Salt
  • 1 tbsp Oil
  • Water as required


  1. Preparing the Dough:

    • Mix wheat flour, semolina, salt, nigella seeds, and oil. Knead into a semi-tight dough. Let it rest for 5-10 minutes.
    • Mixing ingredients for puri dough in a bowl to form a semi-tight dough.
  2. Shaping, Frying, and Presentation:

    • Divide the dough into small balls. Flatten each ball into a disc.
    • Heat oil in a pan. Fry the puris in hot oil until golden brown on both sides.
    • Remove the puris from the oil and drain on paper towels.
    • Puri frying in hot oil, puffing up and turning golden brown.

    Serve hot puris with Kaddu ki Sabzi and raita.

Making Raita


  • 1 cup Curd
  • ¼ tsp Black salt
  • 1 tsp Sugar
  • ½ tsp Dried mint leaves
  • ½ tsp Roasted jeera powder (roasted cumin powder)
  • A pinch of Red chili powder
  • ¼ cup Boondi (fried chickpea flour balls)
  • 1 tsp Chopped coriander


  1. Preparing the Base and Adding Texture:

    • Whisk together curd, black salt, sugar, dried mint leaves, roasted cumin powder, and red chili powder until smooth.
    • Fold in boondi and chopped coriander.
    • Folding in boondi and chopped coriander into the prepared raita.
  2. Final Touch and Serving:

    • Adjust seasoning as needed. Garnish with roasted cumin powder and boondi.
    • A bowl of raita garnished with roasted cumin powder and boondi, ready to be served.

    Serve the refreshing raita with Kaddu ki Sabzi and puris.

Enjoy this tasty mix of Kaddu ki Sabzi, Puri, and Raita. Each bite is a blast of different tastes and textures!




About the Recipe


The Lucknow Kaddu Puri is a delightful dish that beautifully captures the essence of traditional Indian cuisine. This recipe combines the earthy sweetness of pumpkin with the robust flavors of mustard oil and a medley of aromatic spices. It’s a dish that’s not only deeply rooted in the culinary traditions of Uttar Pradesh but also celebrated across India in various forms. Whether you’re enjoying it with a side of creamy raita or indulging in the crispy, deep-fried puris, this dish promises a burst of flavors that are sure to delight your taste buds.


One of the unique aspects of this recipe is its simplicity and versatility. The pumpkin, or kaddu, cooks down to a soft, melt-in-your-mouth consistency, while the potatoes add a creamy texture that balances the dish perfectly. The mustard oil, with its distinct pungent flavor, infuses the dish with an authentic taste that’s hard to replicate with other oils. And let’s not forget the blend of spices—cumin, fennel, mustard seeds, and a hint of sweetness from amchur (dried mango powder)—that gives the dish its signature taste.



Cooking Tips


  1. Use Fresh Pumpkin: Always opt for fresh, tender pumpkins for this recipe. The skin should be thin and easy to cook, adding an extra layer of texture and flavor to the dish.
  2. Balance the Spices: Be mindful of the spice quantities. Too much of any single spice can overpower the delicate flavor of the pumpkin.
  3. Control the Oil Temperature: When frying puris, ensure the oil is at the right temperature. Too hot, and the puris will burn; too cool, and they will absorb excess oil.
  4. Perfecting the Dough: For puris, knead the dough to a semi-soft consistency. It should be firm enough to hold its shape but soft enough to puff up when fried.
  5. Cook Covered: Cook the pumpkin curry covered to retain its moisture and ensure the vegetables cook evenly. Stir occasionally to prevent sticking.



Pairing Guide


  1. Raita: A cool, creamy cucumber or boondi raita pairs perfectly with the spicy and sweet notes of the Kaddu curry.
  2. Pickles: A side of tangy mango pickle can add an extra burst of flavor and balance the sweetness of the pumpkin.
  3. Lassi: A chilled glass of sweet or salty lassi complements the meal, offering a refreshing counterpoint to the rich flavors.
  4. Chutney: Serve with a mint or coriander chutney to add a fresh, herby contrast to the dish.
  5. Steamed Rice: If you're looking for a more substantial meal, pairing the Kaddu curry with steamed basmati rice is a great option.
  6. Parathas: For a hearty meal, pair the curry with flaky parathas. The slight crunch and buttery flavor of the paratha enhance the dish's richness.




Frequently Asked Questions about Lucknow Kaddu Puri Recipe


  1. What makes Lucknow Kaddu Puri unique?

    • The Lucknow Kaddu Puri stands out due to its use of mustard oil and a specific blend of spices that give it a distinctive flavor profile. The combination of sweet pumpkin and spicy masalas creates a delightful balance.
  2. Can I use any type of pumpkin for this recipe?

    • While any pumpkin can be used, smaller, tender varieties are preferred as they cook quickly and have a more delicate flavor that works well with the spices used in the recipe.
  3. Is there a substitute for mustard oil in this recipe?

    • Yes, you can use refined vegetable oil if you’re not a fan of mustard oil's pungent flavor. However, the unique taste of mustard oil adds an authentic touch to the dish.
  4. How do I ensure the puris puff up properly?

    • Ensure the dough is of the right consistency—not too soft, not too hard. Also, the oil should be at the right temperature; neither too hot nor too cold.
  5. Can this dish be made vegan?

    • Absolutely! The Lucknow Kaddu Puri recipe is already vegan, as it doesn't include any dairy or animal products.
  6. What can I serve with Kaddu Puri if I don’t want to make raita?

    • You can serve it with plain yogurt, pickles, or a simple salad. A squeeze of lemon juice over the curry can also add a nice tangy flavor.
  7. Is this dish spicy?

    • The Lucknow Kaddu Puri has a mild to moderate spice level. You can adjust the heat by varying the amount of chili powder and green chilies used.
  8. How long can I store Kaddu Puri?

    • The Kaddu curry can be stored in an airtight container in the refrigerator for up to 3 days. The puris are best eaten fresh, but they can be stored for a day and reheated.
  9. Can I make the dough for puris in advance?

    • Yes, you can prepare the dough a few hours in advance and store it in the refrigerator. Just make sure to let it come to room temperature before rolling and frying.
  10. What other dishes can I make with the leftover kaddu curry?

    • Leftover kaddu curry can be used as a filling for wraps or sandwiches, mixed with rice for a quick kaddu pulao, or even served as a side dish with grilled meats or tofu.


Enjoy making and savoring the Lucknow Kaddu Puri at home, and bring a taste of Lucknow to your table!