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