Sunday, 25 August 2013

LAAL BHOPLYACHYA PURYA / BHOPLYACHE GHARGE / RED PUMPKIN PURIS / लाल भोपळ्याच्या पुऱ्या / भोपळ्याचे घारगे

LAAL BHOPLYACHYA PURYA / RED PUMPKIN PURI / लाल भोपळ्याच्या पुऱ्या / भोपळ्याचे घारगे 

Laal bhopla / red pumpkin grated
1 cup
Gul / jaggery
1/3 cup
A pinch
4 – 5 tbsp + to deep fry
Wheat flour + besan + rice flour (mixed together)
1 cup + 1/4 cup + 1/2 cup


1.       Mix the jaggery with the grated pumpkin and leave for the jaggery to dissolve for some time. Do not add water.

2.       When the jaggery has dissolved completely, add to it a pinch of salt and 1 tbsp oil. Bring it to boil and remove immediately. This will ensure that the jaggery has melted completely. Cool

3.       Add wheat flour a little at a time and add in only as much as will fit into the moisture created by the jaggery and pumpkin and make a semi hard dough (puri dough). Add in a little oil to make stiff dough.

4.       As you knead the dough if it starts to get loose then add in more flour.

5.       Make small balls of the dough and roll them into puris. Use oil if the dough starts to stick.

6.       Deep fry in hot oil till golden brown.

TIP: if the puris do not puff up then probably either you have added too much oil or too much jaggery.