Bhoplyache Gharge Recipe (Maharashtrian Style Sweet Pumpkin Puris)
A vegetarian Maharashtrian Recipes recipe with -3/4 kaddu (parangikai/ pumpkin) - grated, whole wheat flour, tablespoons jaggery - grated. Ready in 50 min, serves 4.
Curated bySachin Deshmukh🇮🇳
Instructions
12 steps- 1
To begin making the Bhoplyache Gharge, first heat a small wok
- 2
Add the grated pumpkin and jaggery
-3/4 kaddu (parangikai/ pumpkin) - grated(1 cups)tablespoons jaggery - grated(2)nutmeg - grated (optional)(1/4 teaspoon) - 3
Cook on low heat till the pumpkin becomes soft
- 4
Take it off the heat and cool slightly
- 5
Heat oil for deep frying in another wok
sunflower oil - to deep fry - 6
Add semolina, nutmeg and salt to the pumpkin mixture
nutmeg - grated (optional)(1/4 teaspoon)salt - aa pinch - 7
Mix and add the wheat flour and add 1 tablespoon hot oil to the mixture
whole wheat flour(3/4 cup) - 8
Knead to a firm dough (use little water if required or more flour if it is too sticky)Make small balls from the dough and roll out into round puris
whole wheat flour(3/4 cup) - 9
Deep fry till golden brown
sunflower oil - to deep fry - 10
Use a slotted spoon to take them out
- 11
Drain on an absorbent paper
- 12
Serve the Bhoplyache Gharge Recipe (Maharashtrian Style Sweet Pumpkin Puris) for breakfast or lunch withMango Pickle or Lemon pickle
Rate this recipe
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Bhoplyache Gharge Recipe (Maharashtrian Style Sweet Pumpkin Puris)
A vegetarian Maharashtrian Recipes recipe with -3/4 kaddu (parangikai/ pumpkin) - grated, whole wheat flour, tablespoons jaggery - grated. Ready in 50 min, serves 4.
Curated bySachin Deshmukh🇮🇳
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Directions
12 steps- 1
To begin making the Bhoplyache Gharge, first heat a small wok
- 2
Add the grated pumpkin and jaggery
-3/4 kaddu (parangikai/ pumpkin) - grated(1 cups)tablespoons jaggery - grated(2)nutmeg - grated (optional)(1/4 teaspoon) - 3
Cook on low heat till the pumpkin becomes soft
- 4
Take it off the heat and cool slightly
- 5
Heat oil for deep frying in another wok
sunflower oil - to deep fry - 6
Add semolina, nutmeg and salt to the pumpkin mixture
nutmeg - grated (optional)(1/4 teaspoon)salt - aa pinch - 7
Mix and add the wheat flour and add 1 tablespoon hot oil to the mixture
whole wheat flour(3/4 cup) - 8
Knead to a firm dough (use little water if required or more flour if it is too sticky)Make small balls from the dough and roll out into round puris
whole wheat flour(3/4 cup) - 9
Deep fry till golden brown
sunflower oil - to deep fry - 10
Use a slotted spoon to take them out
- 11
Drain on an absorbent paper
- 12
Serve the Bhoplyache Gharge Recipe (Maharashtrian Style Sweet Pumpkin Puris) for breakfast or lunch withMango Pickle or Lemon pickle
Rate this recipe
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