Bhoplyache Gharge Recipe (Maharashtrian Style Sweet Pumpkin Puris)
Bhoplyache Gharge is a typical deep fried Maharashtrian snack made using grated red pumpkin,jaggery and wheat flour. These mildly sweet puris are very easy to make and are so tasty that they disappear quickly too.
Bhoplyache Gharge Recipe (Maharashtrian style sweet Pumpkin puris) can be served as a snack or for lunch box.
Here are few more Maharashtrian dish which you can try at your home.
- 1-3/4 cups Kaddu (Parangikai/ Pumpkin) , grated
- 3/4 cup Whole Wheat Flour
- 2 tablespoons Jaggery , grated
- 2 tablespoon Sooji (Semolina/ Rava)
- 1/4 teaspoon Nutmeg , grated (optional)
- Salt , aa pinch
- Cooking oil , to deep fry
How to make Bhoplyache Gharge Recipe (Maharashtrian Style Sweet Pumpkin Puris)
To begin making the Bhoplyache Gharge, first heat a small wok. Add the grated pumpkin and jaggery. Cook on low heat till the pumpkin becomes soft .
Take it off the heat and cool slightly.
Heat oil for deep frying in another wok.
Add semolina, nutmeg and salt to the pumpkin mixture.
Mix and add the wheat flour and add 1 tablespoon hot oil to the mixture.
Knead to a firm dough (use little water if required or more flour if it is too sticky)
Make small balls from the dough and roll out into round puris.
Deep fry till golden brown. Use a slotted spoon to take them out .
Drain on an absorbent paper.
Serve the Bhoplyache Gharge Recipe (Maharashtrian Style Sweet Pumpkin Puris) for breakfast or lunch with
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.