Pumpkin Puris known as Bhoplyache Gharge in Marathi is a Maharashtrian dish made with red pumpkin, wheat flour, semolina and jaggery. In Maharashtra, Bhoplyache gharge is made during Ganesh festival. They are prepared for Gauri Puja and offered as Naivedya to Goddess Gauri. These sweet puris are good for “anytime munching”, specially for kids, and taste great as a standalone dish, but can be served with pickle too. Here goes the recipe:
250 grams pumpkin (kaddu)
1 cup wheat flour (gehu ka atta)
3 tbsp semolina (rava)
¾ cup jaggery, broken into small pieces (gud)
½ tsp salt (namak)
1 tsp cardamom powder (elaichi powder)
1 tbsp oil for kneading the dough
Oil for deep frying the puris
- Peel the pumpkin and remove the rind. Pumpkin rind can be used to make a delicious chutney.
- Chop the pumpkin into large cubes.
- Transfer the pumpkin cubes into a small vessel.
- In a pressure cooker add water and place the vessel containing pumpkin cubes in it.
- Close the lid and pressure cook pumpkin for 3 whistles.
- After the steam escapes fully, open the pressure cooker.
- Blend the cooked pumpkin pieces alongwith jaggery into a fine paste. Keep this aside.
- In a mixing bowl, add wheat flour, rava, pumpkin-jaggery paste, salt and cardamom powder.
- Give it a good mix.
- Knead into a smooth dough.
- When the dough is ready, add 1 tbsp oil and knead for another few minutes.
- Keep covered for 30 minutes.
- After 30 minutes, divide the dough into small balls
- Roll out small puris.
- Heat sufficient oil in a pan.
- Drop the puris into hot oil.
- Deep fry the puris evenly from both sides.
- Serve pumpkin puris, hot.
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