Bhoplyache Gharge

Instructions

• Take a cup of pumpkin puree in a microwave-safe bowl.
• To that add grated jaggery (gul) and mix well.
• Now put that in the microwave and cook for 2 minutes over high power.
• Now take the bowl out, mix and cook for 2 to 3 more minutes.
• Add nutmeg powder and mix well.
• Allow the mixture to cool down a bit.
• After the mixture cools down, to that add 1/2 cup of wheat flour.
• Also add sooji, fennel seeds, and mix well.
• Now keep adding the rest of the wheat flour and try to slowly incorporate that with pumpkin mixture.
• Make that into a semi-stiff dough.
• Noe coat the dough with a tsp of oil.
• Cover and let that rest for just about 10 minutes.
• After 10 minutes divide the dough into small lemon size balls.
• Start to roll each ball in small puri.
• Deep fry all puris one by one in hot oil.
• After puri cools down, store them in to airtight container.