Pumpkin Wade (Sweet Pumpkin Pooris) Recipe

Meethe Dudyache wade

Raksha Kamat
Pumpkin Wade (Sweet Pumpkin Pooris) Recipe
487 ratings.

Pumpkin Wade, also known as Dudyache wade can be made both sweet and spicy. These wadas are very similar to the Mangalore buns which are sweet in taste. These sweet wade are a great way to eat pumpkin and a twist to your regular vegetable. After making the pooris from the dough if some extra dough remains, you can store it in an airtight container in the fridge for upto 2 days and make them for breakfast or evening snacks.

Did you know- Pumpkins are a rich source of vitamin A, which is good for eyes. They also protect the heart by stabilizing the blood pressure.

Serve Pumpkin Wade with Sabudana Kheer or you can have it with Masala Chai during your tea time break.

If you like this recipe, you can also try other similar recipes such as

  1. Bedmi Poori
  2. Puri
  3. Matar Ki Puri

Cuisine: Indian
Course: Snack
Diet: Vegetarian
Prep in

20 M

Cooks in

40 M

Total in

60 M

Makes:

4 Servings

Ingredients

    For the dough
  • 3 cups Whole Wheat Flour
  • 2 cups Kaddu (Parangikai/ Pumpkin) , peeled and finely chopped
  • 4 teaspoon Cumin seeds (Jeera)
  • 1/2 cup Jaggery , grated
  • 2 teaspoon Sesame seeds (Til seeds)
  • 1 pinch Cooking soda
  • 2 tablespoon Cooking oil
  • Salt , to taste
  • Cooking oil , for deep frying

How to make Pumpkin Wade (Sweet Pumpkin Pooris) Recipe

  1. To begin with Pumpkin Wade, pressure cook the pumpkin by adding sufficient water for 3 whistles. Switch off the gas and let it cool down.

  2. After the pressure gets released, open the pressure cooker, drain and retain the water.

  3. Now in a mixing bowl add the whole wheat flour, boiled pumpkin and other ingredients and mix well. Add 1/ 2 cup water, preferably the water which was used to boil the pumpkin.

  4. Knead well to make a soft dough. Ensure that the pumpkin gets nicely mashed while making a dough.

  5. Keep the dough covered with a lid or soft muslin cloth for about 20 minutes.

  6. After 20 Minutes, apply some oil to your hands and make small balls from the dough.

  7. Spread some loose flour on the rolling table and flatten the balls into small circles of approximately 2 inches in diameter. Do not flatten the dough like regular pooris, as the wade will be crispy.

  8. Flatten them a bit thicker than that we do for regular pooris. One by one flatten all the balls into small thick pooris and keep them ready on a separate plate.

  9. In a kadai or wok, add oil. Let the oil get heated. Now add one flattened wade/poori into the hot oil carefully.

  10. Using a frying spoon or slotted spoon gently press the poori, put some hot oil on top and move in a circular way.

  11. You will notice that the poori gets puffed and rises up. At this point, turn it to the other side and fry till it turns golden brown. Do not keep the poori in oil for more than 3 minutes else it will become brittle.

  12. Drain it on kitchen towel. Continue the deep frying process for all the other flattened pooris.

  13. Serve Pumpkin Wade with Sabudana Kheer or you can have it with Masala Chai during your tea time break.

Raksha Kamat

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Last Modified On Friday, 10 February 2017 09:54
     
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