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    Home » Breakfast, Brunch, Dinner Recipes » Bhoplyachi Ghari ~ Maharashtrain Special | How to Make Red Pumpkin Sweet Puri | Indian Cooking Challenge - August

    Bhoplyachi Ghari ~ Maharashtrain Special | How to Make Red Pumpkin Sweet Puri | Indian Cooking Challenge - August

    Published: Aug 14, 2015 · Modified: Apr 20, 2021 by Srivalli · 3 Comments

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    For Indian Cooking Challenge, we are going to make a Maharashtrian Special Bhoplyache Gharge, suggested by Pradnya.

    She says her maternal grandmother used to make for them every year and pack to them from their village. These stay good for 10 - 15 days easily. And a very popular dish for the rainy season. I have been planning on making this for the last four days and yet this simple dish never got done on time.
    I made it for breakfast the previous day and as expected the recipe is simple and easy to make. It doesn't even require much planning. Just proper kneading and ensuring you deep fry it well.
    I made with just 3/4 cup of grated red pumpkin, I used about 1/2 cup of powdered jaggery and almost about 3/4 cup of wheat flour. I got about 5 - 6 pooris. I know I could've added a little more flour and kneaded it for some more time, if you notice the fried pooris.
    With nobody eating anything like this, I know this number will be enough for Konda. I was hoping for what Pradnya said on storing this for a week.
    After I made it, I realized that it tastes much like our Athirasam, only so much easier to make. While you are deep frying it will look soggy, it becomes crispy within minutes of cooling down.
    Amma makes Gummadikaya Gojju with Red pumpkin, recently we made a sambar as well. So knowing another delicious recipe with this vegetable is awesome!. I will surely make this again, knowing how simple it is.
    Please make sure you read the notes. I am giving her the original recipe below.
    Bhoplyachi Ghari

    Ingredients Needed:

    Grated Red Pumpkin - 200 gms
    Whole wheat flour/  Atta - 2-3 cups
    Jaggery, grated - 200 gms
    Cardamom powder a pinch
    a pinch of salt
    Oil to deep fry

    How to make Pumpkin Sweet Poori

    Wash and grate the pumpkin. In a non-stick pan, take the pumpkin and cook till it's nicely cooked. then add grated jaggery and continue stirring till the mixture comes together nice and thick.

    Let it stand for 5 mins, add the cardamom powder and salt, then add the wheat flour to the mix and start mixing and slowly add the flour as well, till you get a soft dough.

    Do not add water, only use the mixture and use flour as much as required.

    Now make small balls of the dough and roll them out flat, like a poori.

    Heat oil in a Kadai and when hot, reduce to medium flame and deep fry each poori on both sides.

    Remove with a slotted ladle onto a kitchen towel and let it cool down.

    Store in an airtight container.

    Notes

    Please do not cook the jaggery and pumpkin mixture too much, just about enough to mix them.

    Ideally, saute the pumpkin first and when it dries add the jaggery to make pulp.

    I also added 1/2 tsp of ghee to the pumpkin while cooking. If needed just sprinkle water just enough for the dough to become easy to handle.

    An InLinkz Link-up

    Recipe

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    Bhoplyachi Ghari ~ Maharashtrain Special | How to Make Red Pumpkin Sweet Puri | Indian Cooking Challenge - August

    Cuisine Maharashtra
    Dish Type Indian Flatbread, Poori Recipes
    Author Srivalli

    Ingredients

    • 200 gm Grated Red Pumpkin
    • 2 - 3 cups Whole Wheat Flour / Atta
    • 200 gm Jaggery grated
    • A Pinch Cardamom Powder
    • A Pinch Salt
    • Cooking Oil to deep fry

    Instructions

    How to make Pumpkin Sweet Poori

    • Wash and grate the pumpkin. In a non-stick pan, take the pumpkin and cook till it's nicely cooked. Then, add grated jaggery and continue stirring till the mixture comes together nice and thick.
    • Let it stand for 5 mins, add the cardamom powder and salt, then add the wheat flour to the mix and start mixing and slowly add the flour as well, till you get a soft dough.
    • Do not add water, only use the mixture and use flour as much as required.
    • Now, make small balls of the dough and roll them out flat, like a poori.
    • Heat cooking oil in a kadai and when hot, reduce to medium flame and deep fry each poori on both sides.
    • Remove with a slotted ladle onto a kitchen towel and let it cool down.
    • Store in an airtight container.

    Notes

    Please do not cook the jaggery and pumpkin mixture too much, just about enough to mix them.
    Ideally, saute the pumpkin first and when it dries, add the jaggery to make pulp.
    I also added 1/2 tsp of ghee to the pumpkin while cooking. If needed just sprinkle water just enough for the dough to become easy to handle.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!
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    Reader Interactions

    Comments

    1. The Pumpkin Farm says

      August 15, 2015 at 9:34 am

      Thanks Valli, for both using and trying the recipe , your step by step pics are always helpful...i know where to re-direct my readers for this one now 😉

      Reply
    2. Pavani N says

      August 16, 2015 at 7:31 pm

      I missed this month's challenge. Will definitely try to make this some other time. Gharis look yummy!!

      Reply
    3. Degchi says

      August 18, 2015 at 6:09 am

      Poori looks nice n crisp. Thanks for adding me to ICC.

      Reply

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