Pumpkin Wade (Sweet Pumpkin Pooris)
Introduction:
Pumpkin Wade, also known as Sweet Pumpkin Pooris, is a delightful and crispy snack from the heart of Indian cuisine. This recipe blends the natural sweetness of pumpkin with the earthy flavor of whole wheat flour, resulting in a treat that pairs perfectly with a cup of Masala Chai or even a bowl of Sabudana Kheer. These delicious pooris are slightly thicker than regular ones, giving them a unique texture while maintaining their crispiness. Ideal for festive occasions or as a mid-afternoon snack, Pumpkin Wade offers a nutritious twist on the traditional poori.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 3 cups |
| Kaddu (Pumpkin), peeled and finely chopped | 2 cups |
| Cumin Seeds (Jeera) | 4 teaspoons |
| Jaggery (grated) | 1/2 cup |
| Sesame Seeds (Til) | 2 teaspoons |
| Cooking Soda | 1 pinch |
| Sunflower Oil (for dough) | 2 tablespoons |
| Salt | To taste |
| Sunflower Oil (for deep frying) | As needed |
Preparation Time:
20 minutes
Cooking Time:
40 minutes
Total Time:
60 minutes
Servings:
4
Cuisine:
Indian
Course:
Snack
Diet:
Vegetarian
Instructions:
-
Pressure Cook the Pumpkin:
- Begin by pressure cooking the chopped pumpkin with sufficient water. Cook for about 3 whistles, then turn off the gas and allow it to cool down. Once the pressure releases, open the cooker, drain the water, and retain it for later use.
-
Prepare the Dough:
- In a large mixing bowl, combine the boiled pumpkin with whole wheat flour, cumin seeds, jaggery, sesame seeds, cooking soda, and salt. Mix the ingredients well until everything is evenly incorporated.
- Gradually add about 1/2 cup of water to the mixture (preferably the water used for boiling the pumpkin). Knead the mixture into a soft, smooth dough. Ensure the pumpkin is fully mashed while kneading.
-
Rest the Dough:
- Cover the dough with a lid or a clean muslin cloth and allow it to rest for about 20 minutes. This resting period helps the dough to firm up and improves the texture of the final product.
-
Shape the Pooris:
- After the dough has rested, apply some oil to your hands and divide the dough into small, equal-sized balls.
- On a lightly floured surface, flatten each ball into a small circle (approximately 2 inches in diameter). Unlike regular pooris, these should be slightly thicker to achieve that crispy texture. Set them aside on a plate.
-
Fry the Pumpkin Wade:
- Heat oil in a deep frying pan or wok over medium heat.
- Once the oil is hot, carefully slide one flattened poori into the oil. Use a slotted spoon to gently press it down, allowing the oil to bubble up and cook the poori evenly. Gently spoon hot oil over the poori to help it puff up.
- Fry until the poori turns golden brown, which should take about 2–3 minutes. Be careful not to fry them for too long, as they may become brittle.
-
Drain and Serve:
- Once fried, remove the Pumpkin Wade from the oil and drain on a kitchen towel to remove excess oil. Repeat the process with the remaining dough balls.
-
Serving Suggestions:
- Serve your warm Pumpkin Wade with a side of Sabudana Kheer or enjoy them with a hot cup of Masala Chai for a perfect tea-time snack.
Tips for Perfect Pumpkin Wade:
- Ensure the pumpkin is thoroughly mashed to avoid any chunks in the dough, which could affect the texture.
- Do not flatten the dough too thinly; a slightly thicker poori ensures it remains crisp on the outside while soft on the inside.
- For a variation, you can sprinkle a little sugar on the poori just before frying for extra sweetness.
Enjoy this delectable treat that brings the flavors of India right into your kitchen!
