Bhopla gharge Pumpkin sweet poori
Bhopla gharge Pumpkin sweet poori – pumpkin sweet fritters is very easy to make.
Bhopla gharge Pumpkin fritters are served as breakfast, a side dish or as a snack.
Pumpkin is known as bhopla(Marathi), Kaddu(Hindi), Kumbalkai (Kannada). Pumpkin is easily available in India at all time in the year.
Usually red pumpkin is used for making gharge. You may use yellow / white pumpkin for this subji. All types of pumpkin taste good in this dish.
You may also visit some spicy poori recipes on this site, such as Potato poori, Methi poori, Masala poori etc.
How to make Lal Bhopla gharge – Pumpkin sweet poori – Pumpkin sweet fritters
Main ingredients for Lal Bhopla gharge – Pumpkin sweet poori – Pumpkin sweet fritters
Ingredients for pumpkin Lal Bhopla gharge – Pumpkin sweet poori – Pumpkin sweet fritters
- Bhopla/Pumpkin – 1 cup grated
- Wheat flour – about 1 1/2 cup, more or less as needed.
- Rava/suji/semolina – 1 tbsp
- Salt – a pinch
- Jaggery – 1 cup
- Ghee/oil – 1 tbsp
- Vegetable oil for deep frying
Optional Ingredients
Pumpkin / bhopla gives it’s own flavor. These additional flavors, you may add if you wish. Add only one or a combination as you wish. I did not add any of these today.
- Cinnamon powder – a pinch
- Nutmeg powder – a pinch
- Cardamom powder – a pinch
Step by step instructions for making Bhopla Gharge – Pumpkin sweet poori
Preparation for making making Bhopla Gharge – Pumpkin sweet poori
- Wash pumpkin under running water.
- Remove skin with a peeler or a sharp knife.
- Cut pumpkin in large pieces and grate it.
- Grate jaggery or powder it. I powdered it.
Add grated pumpkin and grated/powdered jaggery to a pan and heat it.
Mix pumpkin and jaggery well.
As you continue heating and mixing, jaggery will start to melt.
Continue cooking.
Jaggery+pumpkin mixture will release some water.
Continue cooking till all the jaggery is melted.
Bhopla / pumpkin will be cooked by that time.
When all the jaggery is melted, switch off the flame.
Add a tablespoon of ghee to the pumpkin mixture. Ghee will melt because of the heat.
Mix well and let cool completely.
Add 1 cup wheat flour and rava/semolina to the pumpkin/ jaggery mixture.
After adding 1 cup wheat flour and mixing, add more flour as needed to make a stiff dough.
Form dough in to a ball.
Keep aside for 15-20 minutes.
After keeping the dough for some time, make small balls as shown in the picture.
Roll each ball into a small circle.
Do not use any flour for rolling. If necessary, if the mixture is sticking to the board or rolling pin, use a drop of oil for rolling.
Heat oil in your kadai/pan for frying ghagre.
Fry one or two at a time. Do not add too many at a time.
Take out gharge – pumpkin poori from oil when it is done and drain carefully.
Put on a colander to cool.
Tips for bhoplyache gharge
- Store gharge in an airtight container.
- You may store at the room temperature.
- Gharge will keep good for about a week.
Serving suggestions for Bhoplyache gharge
- Serve bhopla garge by itself or with lime or mango pickle.
- Serve gharge for breakfast or as a teatime snack.
- Serve for breakfast or as a snack.
- You can give them as a school lunch
- Take for a picnic.
