Ingredients: 1-3/4 cups Kaddu (Parangikai/ Pumpkin) – grated,3/4 cup Whole Wheat Flour,2 tablespoons Jaggery – grated,2 tablespoon Sooji (Semolina/ Rava),1/4 teaspoon Nutmeg – grated (optional),Salt – aa pinch,Sunflower Oil – to deep fry
Time in minutes: 50 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making the Bhoplyache Gharge, first heat a small wok. Add the grated pumpkin and jaggery. Cook on low heat till the pumpkin becomes soft .Take it off the heat and cool slightly.Heat oil for deep frying in another wok.Add semolina, nutmeg and salt to the pumpkin mixture.Mix and add the wheat flour and add 1 tablespoon hot oil to the mixture. Knead to a firm dough (use little water if required or more flour if it is too sticky)Make small balls from the dough and roll out into round puris.Deep fry till golden brown. Use a slotted spoon to take them out .Drain on an absorbent paper.Serve the Bhoplyache Gharge Recipe (Maharashtrian Style Sweet Pumpkin Puris) for breakfast or lunch withMango Pickle or Lemon pickle.