This is a very quick and easy version of ‘Bhoplyache Gharge’. Traditionally Pumpkin Vada is made with grated jaggery, pumpkin and rice flour. It is moderately sweet and not too heavy. I have prepared the dough for this recipe without using a food processor. Using a food processor allows the recipe to be made quicker.
Equipment and Utensils
4 absorbent papers
1 Large mixing bowl
350 grams (1½ cup) Whole Wheat Flour
85 grams (¾ cup) Powdered Sugar
60 grams (½ cup) Boiled Pumpkin Puree
40 grams (¼ cup) Curd
½ teaspoon Cardamom Powder
¼ teaspoon Nutmeg Powder
Pinch of Baking Soda
250 ml Vegetable Oil for deep frying
Put all the ingredients in the mixing bowl.
Mix and knead well till the dough becomes firm.
Don’t use any water while kneading.
Meanwhile divide the dough into 4 equal parts.
Take one part and roll it using some dry flour.
Cut circular puris from the dough with the help of a round lid.
Repeat the process until all the dough is cut into small puris.
When oil is hot, add 4-5 puris into the oil.
Fry till they become golden brown from both sides.
Remove them with a slotted spoon on absorbent papers.
Serve hot or keep them in an air-tight container once they cool down completely.
They will remain fresh for the next 3-4 days. No need to refrigerate.
Preparation Time: 8 minutes
Cooking Time: 20 minutes
Number of Servings: 22-25 Puris
Total Calories: 1887.5 Kcal
Fat: 42.61 gm
Protein: 44.43 gm
Carbohydrates: 331.86 gm
Minerals: 10.13 gm