PUMPKIN PURI /BHOPLYACHE GHARGE
Red Pumpkin is full of goodness and has lots of benifits :- Lowers blood pressure, Has good amount of fiber, keeps your eye sharp, aids weight loss, pumpkin seeds helps keep your heart heathy, may reduce risk of cancer etc etc ...
This recipe is courtesy one of my friend:- Mrs. Sushama Paradh, Less like a friend more like a little sister. She is a real critic for me, gives me honest reviews & have also been a taste tester.
In true terms ,Once a friend always a friend!
My favorite maharashtrain assal authentic "kanda lassun masala"prepared by her lovely MIL, is always sent to me, before my previous batch gets over.... thanks a ton.
Lets note down the ingredients :-
Pumpkin 1/2 of what you see in the 1st photo
Jaggery 1/2 cup
Cardamom powder 1 Tsp
Wheat Atta/ Flour 2 cups
Salt 1 Tsp
Water 1/2 cup or more as needed.
Oil 1/2 Tsp
Oil for deep frying 2 cups or more ( as needed)
Method :- >>>
1) Take a yellow pumpkin, 1/2 of what you see below.
2) Remove the outer skin, seeds..then pat it dry and grate it - around 2 cups.
3) Heat a pan (preferably non stick) -add the grated pumpkin & cook for around 10- 15 mins on low to medium flame & keep stirring it .
4) After 15 mins add 1/2 cup jaggery preferably powdered or small pieces, and cook it until jaggery dissolves.
5) Then add cardamom powder and mix everything well and put off the flame and remove it in a bowl & left it cool down completely.
6) In a large bowl , add wheat flour, salt, pumpkin mixture and add water little at a time and make a dough and knead well until the dough does not stick to your hands and then take little oil (1/2 tsp )and latter it on the dough and knead one more time.
7) Cover and keep the dough for 30 mins and then start to make puris .
Or as shown in the below picture, i prefer making it at night, store in a ziplock cover or a container and place it in fridge and make the puri or roti the next day.
8) Take a kadai / Wok , add enough oil and let it become hot enough to fry.*( In case you are a minor, parents supervision is needed while frying )
9) Take the dough as much required at that time , and make small circle preferably little thicker
( IF THICK CIRCLES - puris will be soft & IF you prefer crunchy puris , make the puris as thin as possible.)
* quick & easy way is to make all the puris ahead of the time and set them on a clean kitchen towel or cloth and once down fry them one at a time .
10) Release the puri slowly in the hot oil, from the sides of the kadai and the with a spatula or spoon, give a slight pressure at one end and slowly shifting to other side - this helps the puri to blow up and cook evenly ( as shown in the video at the very beginning )
10) Friend who dislike fried stuff due to various reasons, can make roti / chapati of it . ( with ghee or without - as per your choice)
11) Enjoy with a full fledged meal or just the puri and some spicy curry ......the choice is yours. Hope you will enjoy making it someday. If you do please let me know. your messages and comments play an important role to encourage me to make more these kind of videos.
Till then Happy Cooking Folks !!!
