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Introduction:

You will be amazed at how easily this traditional Maharashtrian Gharge can be made by skipping the process of cooking Pumpkin. It also makes a great traveling snack, as it stays well for a couple of days with out refrigeration and also a beautifully complement a cup of garmagaram chai.

Preparation time : 15 mts
Cooking time : 20 mts
Serves : 4 people

Ingredients:

  • 1 cup Pumpkin Puree
  • 1/2 cup grated Jaggery / Gul
  • 1/8 tsp Nutmeg powder
  • 2 cups Whole Wheat Flour
  • 1 tbsp Sooji / Rava
  • 1/2 tbsp Fennel Seeds / Saunf / Badishep

Method

  • Take a cup of pumpking puree in a microwave safe bowl.
  • To that add grated jaggery (gul) and mix well.
  • Now put that in microwave and cook for 2 minutes over high power.
  • Now take the bowl out, mix and cook for 2 to 3 more minute.
  • Add nutmeg powder and mix well.
  • Allow the mixture to cool down a bit.
  • After mixture cools down, to that add 1/2 cup of wheat four.
  • Also add sooji, fennel seeds and mix well.
  • Now keep adding rest of the wheat flour and try to slowly incorporate that with pumpkin mixture.
  • Make that in to semi stiff dough.
  • Noe coat the dough with a tsp of oil.
  • Cover and let that rest for just about 10 mts.
  • After 10 mts divide the dough in to small lemon size balls.
  • Start to roll each ball in small puri.
  • Deep fry all puris one by one in hot oil.
  • After puri cools down, store them in to air tight container.

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Comments :


No Image Shruti Chaudhari :     29 November 2013
I am trying your recipe right now. I just skipped the fennel seeds. Let's see how the gharge turn out.. excited! Thanks.. grin
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No Image to: Madhuras :     14 November 2013
I love your cooking, I want to cook many more pumpkin dishes. Pumpkin is a very healty food. Thank you for recipe
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