Bhoplya che Gharge is a traditional Maharashtrian mildly sweet puri recipe using red pumpkin that makes a great evening snack or even for brunch accompanied by a spicy gravy. These puris taste great with batatya cha rassa or dry white peas usal or dry green peas rassa too.
- 200 gms pumpkin gives approximately 1 1/4th cup of pressure cooked and mashed pumpkin
- 3/4th cup grated jaggery
- 1 cup + 16 tbsp whole wheat flour OR as required
- 1/2 cup jowar/sorghum flour
- 1 tbsp oil while kneading the dough
- 1/2 tsp cardamom powder
- A pinch of salt
- Oil to deep fry
- Peel the pumpkin skin, cut it into cubes and rinse them. Add water in a pressure cooker. Put the pumpkin cubes in an empty container, place it in the cooker and pressure cook it until pressure is released three times. Switch off the flame and once the pressure settles down, remove the container. Mash the pumpkin cubes totally when hot, add jaggery, 1/2 tbsp oil, cardamom powder,salt and mix well. Transfer this mix to a flat pan and heat it until the jaggery melts and gels with the pumpkin. Switch off the flame and let it cool. Once cool add jowar flour, wheat flour slowly a little at a time, just enough to make a little soft but firm dough. Apply 1/2 tbsp oil and knead again. Now to check if the consistency of the dough is correct, pinch a ball of the dough and roll it between your palms. It should’nt stick to your palms. If it does add a little more flour and knead the dough again. Set aside for 10 minutes covered with a damp cloth.
- Divide the dough into equal portions. Roll each ball into puri shape very gently, it should neither be thick nor too thin. No flour should be used to roll the puris. In case the dough sticks to the rolling board, use oil to roll out￼ the puris. I used a round cutter to get the perfect round shape.
- Heat oil in a kadai, when hot reduce the flame between low and medium and slide the disc gently, press it gently with a slotted spoon and fry the puri till golden brown. Gently turn it over and fry the other side till golden brown. Fry only one poori at a time. Remove from wok and drain on a slotted container below which an absorbent paper is kept.
- Serve hot as is or with spicy gravy.
- Its my experience that ready to use whole wheat flour texture is super fine as compared to mill ground whole wheat flour. Ready to use whole wheat flour gives perfect texture to the gharge.
- Do not add water to knead the dough. The moisture released by the pumpkin is enough to knead it. The proportion mentioned above is the quantity I required. You may need less or more flour depending on the moisture released. Hence I have mentioned the proportion in cup first and then in tablespoon measures. Adjust accordingly.
- To roll out puris use oil instead of flour. That way the oil stays clean. Also the excess flour won’t stick to the puris.
- To check if the oil is hot enough to fry the pooris, drop a small portion of the dough gently into the hot oil. If it comes up immediately the oil is hot enough.
- Refined groundnut oil has high smoke point, hence I use it for deep frying. Always use oils with high smoke point for deep frying as it can sustain high temperatures.