LAL BHOPLYACHYA GHARGE / FRIED RED PUMPKIN PURIS #BREADBAKERS




Gharge is basically a sweet bread that has red pumpkin as one if its main ingredient.  Gharge is a very traditional recipe of Maharashtra which is made Red Pumpkin, in Marathi it's called Lal Bhopla.  For festivals and puja these puris are mostly prepared.  

These were on my to do list for a long time.  When the theme was given for this month, was very happy.  This was first thing that came to my mind... and here it is... Lal Bhoplyachya Gharge.   Red Pumpkin is cooked once a week in my house since hubby loves it.   Although  these puris  are loved by all they rarely prepared since these are  deep fried.   They have a sweet taste with an awesome flavor of fennel seeds, which are not added in the puris by us traditionally.  But I love playing with ingredients, this really worked and everyone enjoyed these puris.  Here is  my recipe ..

Ingredients


1 Cup  Lal Bhopla / Red Pumpkin -  cut into cubes

1/2 Cup 
Gul / Jaggery -  grated 
1/2 Teaspoon Cardamon powder
1 Teaspoon Fennels seeds - coarsely ground
1/2 Teaspoon Baking powder 
2 Cups Whole Wheat Flour
A Pinch Salt 
Oil as  required  to  deep fry


Method


Steam the pumpkin  without using water in a pan till done, take off flame,  when slightly cool  mash it to a smooth paste.

  
Mix the jaggery with the pumpkin well.  Leave aside for 10 to 15 minutes for the jaggery to dissolve. Do not add water.


When the jaggery has dissolved completely, add to it a pinch of salt and a tablespoon oil, fennel and cardamon powder,  mix well, then add baking powder and  wheat flour a little at a time, add in only as much as required to  make a slightly stiff dough. Let this dough rest covered for at least  half an hour.


Take a big ball of dough.  Oil the rolling board and roll it into a 1/4 inch thick chappati, ( do not use dry flour for rolling).  Take a round cookie cutter and cut into puris. Arrange them in a single layer. Like wise make all the  puris. 


Heat oil in a deep frying pan and deep fry each puri, till golden brown on both sides on medium high flame. 


Have these with a cup of tea for breakfast or as tiffin to your kids.   Enjoy  these soft, sweet and puffy puris.... 


Labels : Breads, Red Pumpkin, Festival Sweets, Bread Bakers, Kids delight, Vegan

Sending these to Bread Bakers September event wherein we had to use pumpkin or pumpkin spices in the bread. Host is: Kylee , thank you for hosting this event.

Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.
See here what are  fellow bakers have baked this month.
Breads with Pumpkin/Pumpkin Spice
sneha datar
sneha datar

Happy Home-maker and culinary enthusiast.

11 comments:

  1. Oh my, these little fry breads are delightful. I love how they puff up so beautifully.

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  2. Your step by step photos help me understand how you made this lovely bread. Thanks for introducing me to this type of recipe.

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  3. I've heard about these puris made with pumpkin but never tried them myself. You are tempting me to try them some time.

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  4. These are just gorgeous, Sneha. Pretty sure I can find jaggery locally so I can't wait to give them a try. Thanks for sharing!

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  5. These are so beautiful! Thanks so much for introducing this bread. If the pumpkin was good enough, it also have two of my favorite spices, cardamon & fennel. Fabulous!

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  6. I love learning about the different breads from different parts of the world. What a special treat!

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  7. These look really, really tasty!

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  8. Sneha we do make sweet bharki (parathas), I am reading about sweet puris for the first time. Delicious looking puris and will surely try the recipe out.

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  9. I've never heard of this but love the spice combination!

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  10. I have never had pumpkin puris. Your post is tempting me to try some soon! Really well made and perfectly puffed puris!!

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