Bhoplya che Gharge is a traditional Maharashtrian recipe that makes a great evening snack or even for brunch accompanied by a spicy gravy.

RECIPE :

Ingredients

  • 200 gms pumpkin gives approximately 1 cup of steamed and mashed pumpkin
  • 1/2 cup grated jaggery
  • 1 cup +2 tbsp whole wheat flour OR as required
  • 1/2 cup jowar/sorghum flour
  • 1 tbsp oil while kneading the dough
  • 1/8 tsp cardamom powder (optional)
  • A pinch of salt
  • Oil to deep fry

METHOD :

  • Peel the pumpkin skin, cut it into cubes and rinse them. Add water in a pressure cooker.Put pumpkin cubes in an empty container, place it in the cooker and pressure cook it untill pressure is released three times. Switch off the flame and once the pressure settles down, remove the container. Mash the pumpkin cubes when hot, add jaggery, cardamom powder,salt and mix well. Transfer this mix to a nonstick pan and heat it until the jaggery melts and gels with the pumpkin. Switch off the flame and let it cool. Once cool add wheat flour, jowar flour slowly, just enough to make a soft firm dough. Apply 1 tsp oil and knead again and aside for half an hour.
  • Divide the dough into equal portions. Roll each ball into puri shape, it should neither be thick nor too thin.
  • Heat oil in a kadai, when hot reduce the flame to 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 absorbent paper.
  • Serve hot as is or with spicy gravy.

NOTE:

  • 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. 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.