Lal bhopylyache gharge also known as Sweet Pumpkin Puri is a delectable traditional Maharashtrian sweet dish made from red pumpkin and jaggery (gul).
These gharge are deep-fried in oil and are often served as a snack with tea or with spicy curries and vegetables.
This is a vegan, no onion no garlic (satvik), beginner-friendly, snack recipe.
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About Lal Bhoplyache Gharge (Kaddu Ki meethi Puri)
Bhoplyache Gharge is a traditional Maharashtrian recipe made during auspicious occasions.
This is a simple, easy and delicious dish made using basic minimal ingredients that are easily available at home.
These gharge turns out crispy and sweet.
These can also be packed for kidโs lunch box along with potato sabzi.
To make this bhoplyache gharge, pumpkin (bhopla) is cooked and mashed along with jaggery. Wheat flour is added to this mixture and without adding any water stiff dough is kneaded.
The dough is rested for 15-20 minutes and then rolled into pooris which are then deep-fried in oil.
Traditionally jaggery is used in making these gharge as it has its own unique flavour.
These gharge also make a perfect evening snack and can be included for family get-togethers or for long picnic rides.
As pumpkin is available throughout the year it becomes very easy to make this poori at any given time of the year.
Being a no onion and no garlic recipe, this delicious gharge is perfect for festive seasons like Holi, Rakshabandhan, and Diwali when we crave something sweet.
At home, we make them, especially during festivals and enjoy them with batatyachi bhaji (aloo ki sukhi sabzi) or with green coriander chutney.
These sweet pooris get such a beautiful orange colour & mild sweetness from the red pumpkin.
Spices like cardamon powder or nutmeg added to enhance the taste o
Many times spices like cardamom powder or crushed cardamom and nutmeg powder are also added to the dough to enhance the taste of gharge but I personally do not add any of this as I like to have the actual flavour of pumpkin & jaggery in this recipe.
The jaggery that I have used is very soft hence it gets easily mashed up without grating it or cooking it separately. In case you have a hard quality of jaggery, you may grate it or you may cook the jaggery along with pumpkin.
But if you are cooking jaggery along with pumpkin then do not add water while cooking.
Recipe Video
ingredients
Pumpkin (Lal Bhopla) โ For making lal bhoplyache gharge, we will first cook the pumpkin (bhopla) in a pressure cooker till it becomes tender. Red or orange pumpkin works best for this recipe. However, you can use yellow pumpkin or butternut squash instead.
Jaggery โ For that authentic flavour we will require jaggery. Adding jaggery gives this gharge a unique taste.
Flour โ We will need whole wheat flour. The quantity of the flour of this recipe depends on how moist the pumpkin is. Apart from using just wheat flour, you can also add half a cup of rice flour which helps make these gharge crispy.
Cardamon โ Adding cardamon powder enhances the flavour of this dish. You may also add nutmeg instead or a combination of both.
Seasoning โ We will need to season this gharge with salt.
Oil โ Use any non-flavoured oil to make these gharge. I have used sunflower oil to deep fry these gharge.
Frequently Asked Questions
Can I use another type of pumpkin?
Yes, you can use yellow pumpkin or butternut squash instead of red pumpkin.
Can I make gharge without jaggery?
Jaggery is essential for making these authentic gharge which gives its unique taste and texture. In case you do not have jaggery, you can use brown sugar instead. However, the taste will differ.
How do I prevent the puris from becoming too oily?
Make sure the oil is hot enough. If oil is not hot, the puris tend to absorb more oil. Drain the excess oil on a paper towel immediately after frying.
Serving Suggestions
As a Snack โ Lal bhoplyache gharge can be enjoyed as an evening snack along with some spicy chutney like dry garlic chutney or with coriander chutney.
With Meals โ These gharge pair well with spicy curries and sabzi.
Festive Platter โ These make a perfect option as a part of festive meals and for special occasions.
Storage Options
Lal bhoplyache gharge stays good for about 3 days at room temperature. Store them in an airtight container.
Reheat in the microwave before serving.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Pumpkin (Bhopla) Recipes
Khatta Meetha Kaddu, Lal Bhoplyacha Bharit (Kaddu Ka Raita)
How to make Lal Bhoplyache Gharge
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Recipe Card
Lal Bhoplyache Gharge | Kaddu Ki Meethi Puri | Sweet Pumpkin Puri
Ingredientsย ย
- 300 grams Pumpkin (kaddu/ Bhopla)
- Whole Wheat Flour (As needed)
- 1 cup Jaggery (Gul)
- 1 tablespoon Cardamon Powder
- 1 teaspoon Salt
- 1 tablespoon Oil, while kneading
- Oil, for deep frying
Instructionsย
- Wash, deseed and cut pumpkin into small pieces. Pressure cook till pumpkin softens.
- Once cooked, let the pumpkin cool slightly. Scoop out the pulp and discard the skin.
- Add jaggery (gul) & salt to taste. Mash until jaggery melts completely.
- The warmth of the pumpkin will help melt the jaggery faster.
- For flavour, mix in a tablespoon of cardamon powder.
- Gradually add whole wheat flour (atta). The quanity of wheat flour depends on how moist the pumpkin is, so add accordingly.
- Knead into a stiff dough without using water.
- Add a tablespoon of oil at the end while kneading.
- Cover the dough & let it rest for 20 minutes.
- After resting, knead the dough again to smooth it out.
- Take a ball sized portion of dough.
- Dust the rolling board with dry wheat flour.
- Roll the dough into a circular disc.
- Use mold to cut the dough into small puris or roll out individual puris instead. Roll out the remaining puris the same way.
- Heat oil, to deep fry these puris.
- Once hot, gently drop the puris and fry on both side until golden brown.
- Fry on medium flame, gently pressing the puris with a spatula so they fluff up easily.
- Transfer to an absorbant paper to drain excess oil. Fry the reaming puris the same way.
- Delicious Lal bhoplyache gharge (kaddu ki meethi puri) is ready.
- Serve as snack with pickle, chutney or as a side dish with meals.
