Gharge or Lal Bhopalyache Puri is the traditional Maharashtrian recipe. It is a sweet puri prepared with red pumpkin, rice flour and jaggery/ sugar.
This puri can be prepared either sweet or spicy.
Today I am posting the sweet version of bhopalyache puri (pumpkin sweet puri). It is good for train journeys, picnics and kids lunch box. Gharge can be stored in an airtight container for up to 3 days.
Let’s go thru the procedure of preparing Gharge – Sweet Pumpkin Puri:
Red pumpkin 2 cups
Rice flour 1 cup
Maida/all – purpose flour 4 – 5 tbsp
Saunf/fennel seeds 1 tbsp
Oil for kneading 1 tbsp
Sugar ½ cup
Oil for deep – frying
- Remove the skin and discard the seeds of pumpkin.
- Chop the pumpkin into 1 inch pieces.
- Steam in a steamer for 25 minutes or till soft.
- Allow to cool and puree the pumpkin.
- In a large bowl, mix 1 cup of rice flour and 2 tbsp of maida and ½ cup of sugar. Add 1 tsp of coarsely powdered fennel seeds.
- Add 1 tbsp of oil and knead it together with the pumpkin puree.
- Knead into a stiff but pliable dough. Keep aside covered with a damp cloth.
- Divide the dough into small round balls. Roll them into small round puris dusting little flour. Alternately, you can roll the dough as big as chapatti and cut out small puris using a cookie cutter.
- Heat the oil in a pan and deep fry the puris in medium hot oil till puffed and turn golden brown. Drain on kitchen paper.
Crispy Gharge is ready. Pumpkin Sweet Puri tastes good on its own. It can be served with coconut chutney or spicy pickle.