Pumpkin Puris (Bhoplyache gharge)

Chillier days and darker evenings, nice red, golden leaves, pumpkins everywhere, the ghosts and witches and spiders and bats peeking from every house! Oh..I love it. The fall is here..:)

Pumpkin has to be in your grocery list around this time of the year. It's that time of the year!!
These puris go very well with my Green Tomato Chutney, Matar Kurma or Scrambled tofu cauliflower. If you are looking for some rice to go with it, you can try Masalebhat- spiced rice. These sweet puris and Masalebhat really go very well together in one meal.

These puris are headed to Cuisine Delights Monthly Event- Festive Food and Kid's Delight potluck party

Here is what you will need for these gorgeous puris-:

• 1 cup pumpkin puree either canned or fresh, I made my first batch with fresh and the next one with canned puree. The pictured puris are made from canned puree.
• 1/2 cup jaggery/Gul grated
• 2 cups of whole wheat flour
• 1 tbsp Semolina/ rawa/sooji
• 1/8 tsp nutmeg powder
• 1/2 tbsp Fennel Seeds/ Badishop
• Oil to deep fry the puris- Canola oil/ peanut oil is an excellent choice.

_In a pan mix pumpkin puree and grated Jaggery and turn on the flame.Keep it low and keep stirring the    

  mixture.

_Keeps the mixture stirring until jaggery melts down properly and add nutmeg powder.

_Allow the mixture to cool down.

_After the mixture cools down, add 1/2 a cup of wheat flour and start kneading the dough.

_Add Semolina, fennel seeds and mix everything well.

_Keep adding the rest of the dough until it becomes not to soft and not to stiff. About moderately soft 

  consistency.

_Cover the dough and let it sit for about 15 minutes.

_Divide the dough after 15 minutes into tennis ball size rounds.

_Roll each ball into flat round and deep fry them in hot oil.

_After they cool down, store into air-tight container.

_These puris have a very good shelf life, can be easily stored for about8-10 days. Which means they are 

  great if you are travelling.

Enjoy the colorful fall you all!