Pumpkin Ghaargé (Puri)
Pumpkin Puris or Bhoplayche Ghaargé is a Maharashtrian snack. It can me made ahead of time. It is very popular travel food due to its long shelf life. It has jaggary and ghee, which are essential ingredients of winter food.
Traditionally, ghaargé used to be given their shape by placing a dough ball on one palm or on a leaf pressing with fingers of the other hand to form a thin disc. These days, the disc is made with the help of a rolling pin.
Preparation time :
15 minutes
Cooking time :
25 - 30 minutes
Total time :
Serves :
6 - 8 (makes approx. 30)
Ingredients
Pumpkin grated 2 cups
Jaggery
Wheat flour
Rice flour
Cardamom powder
Salt
Ghee
Oil
Pumpkin Ghaarge
Directions
In a frying pan heat ghee on a medium heat. Add grated pumpkin and sauté for a couple minutes.
Add jaggery mix well. Cook for 6-7 minutes till pumpkin is cooked. Keep mixing occasionally.
Add cardamom powder to the mixture and mix well. Keep aside and when the mixture is slightly warm mash with a spatula to make it smooth.
Then, add salt, rice flour and slowly keep adding wheat flour to make a dough. Add enough flour to make a firm dough. Do Not add any water.
Cover and rest the dough for 15-20 minutes.
Knead the dough and divide dough into small balls. Roll into discs of medium thickness. or divide the dough into balls to roll into big discs and then use cookies cutter to make small discs (Ghaargé / puris).
In a pan heat oil. Then, deep fry puris on medium heat till golden brown.
Remove from oil and place on a paper towel to drain off excess oil.
Once they cool down to room temperature, store them in an airtight container.
Serve with pickle / dry chutney powder and piping hot masala.
Assembly
Serving Suggestions