Bhoplyache Gharge- Pumpkin Sweet Poori

Hello Dearies!!!! Today I bring to you a very simple and healthy snack. We used to make these to take on long train journeys and picnics. Many camping trips had me carrying these gharge/Pumpkin poori as snack. Its an Indian take on the Pumpkin Cookie. 

This was my moms way of sneaking pumpkin into our tummies every now and then. I keep up with the tradition and follow her footsteps of sneaking such veggies in my kiddo's tummies. After all moms know best. This is her recipe with no tweaks from Ms. Ash.

You will need;

2 cup whole wheat flour--(will make about 15 small poori's as shown in pictures)

1 cup pumpkin halwa- See Recipe Below

1 tsp salt or as per taste

**water to knead the dough--this dough is slightly hard and not like chapati so use less water to knead the dough only if needed.

2 cups Oil for deep frying

For making pumpkin Halwa;

1.5 cups grated red Bhopla/Pumpkin

3/4 cup grated Jaggery

1 Tspn Ghee/Clarified butter-Optional

1 tspn Cardamom Powder/Elaichi
 

In a pot, add the ghee, the pumpkin and the jaggery and cook on low heat till the mixture is dry and halwa like. Add the elaichi powder and keep aside to cool.

  

In a bowl, take the flour, add salt and the pumpkin and jaggery halwa and knead into a hard dough . Keep aside for 10 mins.Use water only if needed.

In a wok, take oil for frying, take only as much as the pooris will immerse, I would say about 2 cups of oil, and heat it till it smokes once and then reduce the heat to medium.

Make small round balls of the dough and roll each one out (try rolling like thin cookies). Fry each one of them in the hot oil, one at a time. 

DO not rush and be extremely careful when frying. The ideal way to fry poori's is to slide the poori from one side of the wok. DO Not throw the poori's in the hot oil, the oil will splutter and splash and burn your hands.

Once you slide in the poori in the hot oil, let it puff up from one side, once it puffs up, turn it and let the other side puff up.. Once both sides are puffed , drain them on some paper towels to remove excess oil and enjoyy them hot or cold, either ways they are delish.

I am sending this to Pari's  "Cook Like Mom" event.