LAL-BHOPLYACHE GHARGE / PUMPKIN SWEET PURI

This recipe is ultimate for the breakfast that will spice up your taste buds. You will be amazed ar how easily this traditional Maharashtrian Gharge can be made by steaming the pumpkin in pressure cooker. This is sweet and soft just melt in mouth puri recipe. Makes in minutes and tastes scrumptious. This is so irresistible, that you will end up having 4-5 in a one shot. When stored well in air-tight container, stays good for 8-10 days. In olden days, people use to make them for using them while traveling when there were no hotels that time. You can take this sweet puri along with you for a picnic or a long train journey or enjoy it just like that..!!!!  Pumpkin is a winter fruit which can be used in making of many variety of curries, bakes, cakes and soups. It is very rich in fibre and so very good to cure constipation. Also loaded with iron, Vitamin-A , K and C and much more. Whole pumpkin have a good shelf life and so can be stored for a good long time. The dried seeds of pumpkin are also very good  for healthy as they provides a number of health benefits and can be used while making curries too, which enhance the texture and taste of the curry. It doesn’t require much palnning as it is very simple and easy recipe. Just proper kneading and ensuring you deep fry well. When you deep fry them they will look soggy, but after cooling down they becomes crispy as there is jiggery used in this recipe. So another delicious recipe with this vegetable is awesome and I am sure that you are going to try this simple recipe.  

INGREDIENTS:

200 gms Pumpkin [remove the green skin]

½ -3/4  Cup Grated Jaggery[ adjust accordingly]

 1 ½ Cup Whole Wheat Atta [as required}

½ Cup Jowar Flour[optional]

1 tablespoon Oil [for making dough]

Salt as needed

Oil for frying

1 teaspoon Sesame Seeds

METHOD:

STEP 1 -  Peel  and remove the hard green skin from pumpkin.

 STEP 2 – Make big cubes with it and put them in a bowl. Keep that bowl in pressure cooker.

Cover the bowl with a lid.

Add in a pressure cook pot without water.

STEP 3 – Pressure cook pumpkin without water for 3 whistles. Let the pressure release and remove the container from cooker. Cool the pumpkin for some time.

STEP 4 – Mash it with the potato masher when it is warm.

STEP 5 - Add grated jaggery in it and mix well.

STEP 6 – Now in a mixing bowl, take flour, salt, sesame seeds and 1 tablespoon oil in it. Mix well.

STEP 7 – Add pumpkin –jaggery mixture in it

and mix it and form a soft and smooth dough. If needed add more flour in it.

No need to add water while making the dough.

STEP 8 – Divide the dough in lemon size balls.

STEP 9 – Heat oil in a wide kadai. When it is hot, reduce the flame.

STEP 10 – Dust dry flour on the rolling board

and roll the ball into small disc of 3-4 “.Puri should be thick nor thin.

STEP 11 – Slide the puri in hot oil and deep fry it till golden in colour.

When done from one side gently flip it and cook from the other side. While frying the puri press it with the slotted spoon which helps to puff up the puri.

STEP 12 – Repeat the same and fry all the puris. Drain excess oil on the tissue paper and serve hot.