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
- 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
- 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.