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Lal Bhoplyache Gharge | Kaddu Ki Meethi Puri | Sweet Pumpkin Puri

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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Prep Time 15 minutes
Cook Time 20 minutes
Pressure Cooking Pumpkin 20 minutes
Total Time 55 minutes
Servings: 4 people
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

  • 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

Method
 

  1. Wash, deseed and cut pumpkin into small pieces. Pressure cook till pumpkin softens.
  2. Once cooked, let the pumpkin cool slightly. Scoop out the pulp and discard the skin.
  3. Add jaggery (gul) & salt to taste. Mash until jaggery melts completely.
  4. The warmth of the pumpkin will help melt the jaggery faster.
  5. For flavour, mix in a tablespoon of cardamon powder.
  6. Gradually add whole wheat flour (atta). The quanity of wheat flour depends on how moist the pumpkin is, so add accordingly.
  7. Knead into a stiff dough without using water.
  8. Add a tablespoon of oil at the end while kneading.
  9. Cover the dough & let it rest for 20 minutes.
  10. After resting, knead the dough again to smooth it out.
  11. Take a ball sized portion of dough.
  12. Dust the rolling board with dry wheat flour.
  13. Roll the dough into a circular disc.
  14. Use mold to cut the dough into small puris or roll out individual puris instead. Roll out the remaining puris the same way.
  15. Heat oil, to deep fry these puris.
  16. Once hot, gently drop the puris and fry on both side until golden brown.
  17. Fry on medium flame, gently pressing the puris with a spatula so they fluff up easily.
  18. Transfer to an absorbant paper to drain excess oil. Fry the reaming puris the same way.
  19. Delicious Lal bhoplyache gharge (kaddu ki meethi puri) is ready.
  20. Serve as snack with pickle, chutney or as a side dish with meals.

Video

Notes

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More Related Recipes
Khatta Meetha Kaddu
Lal Bhoplyacha Bharit (Kaddu Ka Raita)
Maharashtrian Recipes
Breakfast Recipes
Snack Recipes
Plant-Based & Vegan Recipes
No Onion No Garlic (Satvik) Recipes
Beginner-Friendly Recipes
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