Number of Puris: 20
How long it takes: 30 minutes
Pumpkin is a gourd in the same family as Ash gourd etc. It has either orange or yellow pulp depending upon the variety of seeds. It is available in plenty and has versatile uses. I have already put up pumpkin curry, a Pumpkin Coconut gravy recipe, and now here comes a more exotic type – Pumpkin Puri. This is a Goan recipe which I borrowed from one of my Goan friends and these puris are similar to the ‘Mangalore’ buns I put up earlier. This is an excellent party and lunch box dish as well. Here come the puris!
What you need to have:
1. Grated pumpkin – 1 cup
2. Wheat atta – 1 cup
3. Sugar – 1/4 cup (Jaggery can be used as well)
4. Pure ghee – 2 teaspoons
5. salt – a pinch
6. Cooking oil – 1 cup ( to fry)
Ingredients of Pumpkin pur
What you do with what you have:
1. Grate pumpkin the grater and puree it in the mixer without adding water as shown in image 2. Powder sugar too and keep it aside.
2. Place a skillet with 1 teaspoon pure ghee in it and add pureed pumpkin and fry it on low flame till the water evaporates.
pureed pumpking being fried
3. On cooling mix atta, powdered sugar and pumpkin , ghee and salt in a bowl and knead it into a soft dough like the usual chapati without adding water. Knead with an additional teaspoon of ghee and keep it aside for about an hour.
Knead atta, pinched out ball & rolled puri
4. Pinch out the required quantity of the dough and roll it out into 3-4″ round disc and keep it aside. Repeat with the remaining dough.
5. Place a skillet with 1 cup cooking oil in it. On heating, fry rolled puri in a row either one at a time or in batches till it runs brown on both the sides.
Puri being fried in oil
Puri being flipped & fried
6. Enjoy either plain or with tomato kethup with a cup of tea!!!!Yummmmmm!!!!!!
Ready to serve pumpkin puri
Good to remember:
1. The colour of this dish could depend upon the colour of squash and also sugar or jaggery.
2. The dough should be smooth and should knead properly.
3. There is no need to dust while rolling.
4. Do fry on medium flame for better results.
5. This dish will taste great on the next day like buns than hot.