Pumpkin Wade (Sweet Pumpkin Pooris) Recipe
Pumpkin Wade, also known as Dudyache Wade, is a traditional Indian snack that brings a delightful twist to your typical vegetable. These sweet, fluffy pooris are made with pumpkin, adding a unique depth of flavor and a natural sweetness that pairs perfectly with the warmth of jaggery and the earthiness of whole wheat flour. Often compared to the beloved Mangalore Buns, Pumpkin Wade is a popular dish in many Indian households, offering a tasty and nutritious way to incorporate pumpkin into your diet.
This recipe is incredibly versatile and can be served as a snack during tea time or breakfast, and it’s equally satisfying as a light side dish with other Indian curries. The combination of jaggery, cumin, and sesame seeds makes these wades not only delicious but also healthful. The preparation of these pooris is simple, making it a great dish for beginners to try their hand at Indian cooking. If you happen to have leftover dough, don’t worry—you can store it in an airtight container for up to two days and fry the wades fresh for another round of indulgence.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 3 cups |
| Kaddu (Parangikai/Pumpkin) | 2 cups (peeled and finely chopped) |
| Cumin Seeds (Jeera) | 4 teaspoons |
| Jaggery (Grated) | 1/2 cup |
| Sesame Seeds (Til) | 2 teaspoons |
| Cooking Soda | 1 pinch |
| Oil | 2 tablespoons (for dough) |
| Salt | To taste |
| Oil | For deep frying |
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4-6
Instructions
1. Prepare the Pumpkin:
Begin by pressure cooking the pumpkin pieces with enough water to cover them. Cook for about 3 whistles on medium heat. Once done, turn off the gas and allow the pressure to release naturally. Open the cooker, drain the pumpkin, and set aside the water (which will be used to knead the dough later).
2. Make the Dough:
In a large mixing bowl, combine the whole wheat flour, boiled pumpkin, cumin seeds, sesame seeds, jaggery, and a pinch of cooking soda. Mix well to incorporate all the ingredients. Gradually add around 1/2 cup of the water that you used to boil the pumpkin (you can also use regular water if preferred), and knead the mixture into a soft, smooth dough. Ensure the pumpkin is completely mashed and well integrated into the flour.
3. Rest the Dough:
Cover the dough with a lid or a clean muslin cloth and allow it to rest for about 20 minutes. This helps the dough to set and makes it easier to shape.
4. Shape the Pooris:
After 20 minutes, apply a little oil to your hands to prevent the dough from sticking. Pinch off small portions of dough and roll them into balls. Sprinkle a bit of flour on the rolling surface, and flatten each ball into a small circle (approximately 2 inches in diameter). Unlike traditional pooris, these wades should be a little thicker to retain their crispy yet soft texture once fried.
5. Heat the Oil:
In a kadai (wok) or deep frying pan, heat enough oil to deep fry the wades. The oil should be hot but not smoking—perfect for frying. Test the oil by dropping a small piece of dough into it; if it sizzles and rises to the top, it’s ready.
6. Fry the Wades:
Carefully slide one flattened wade into the hot oil. Gently press the poori with a slotted spoon and ladle some hot oil on top. As the poori cooks, it will puff up, so continue pressing it gently. Once the poori is golden brown on both sides (about 2-3 minutes), remove it from the oil and drain on a kitchen towel to remove excess oil.
7. Repeat:
Continue the process for the remaining dough balls, frying each one to a crispy, golden brown perfection.
Serving Suggestions
These sweet Pumpkin Wade pooris pair wonderfully with a side of Sabudana Kheer (a tapioca-based dessert) or a cup of Masala Chai for a delightful snack or breakfast option. Whether you enjoy them alone or with a side dish, Pumpkin Wade is sure to become a favorite in your culinary repertoire.
Tips and Tricks
- Pumpkin Texture: Make sure the pumpkin is well-mashed and soft, as this will ensure a smooth dough that is easy to work with.
- Jaggery Substitution: If you prefer, you can substitute jaggery with brown sugar for a slightly different sweetness. However, jaggery adds a unique depth of flavor.
- Dough Storage: If you have leftover dough, store it in an airtight container in the fridge for up to two days. When ready to fry, simply roll it out and fry as you would with fresh dough.
Nutritional Benefits
This dish combines the rich nutrients of pumpkin with the wholesomeness of whole wheat flour. Pumpkin is a powerhouse of vitamins A and C, making these wades not only delicious but also packed with essential nutrients. Jaggery, a natural sweetener, is full of iron and minerals, which adds to the health benefits of this dish. Enjoy Pumpkin Wade as a healthy, fulfilling snack that offers both taste and nutrition in every bite.
Allergen Information
- Contains gluten (whole wheat flour)
- Contains sesame seeds
- May contain traces of nuts (depending on cross-contamination)
Dietary Preferences
- Vegetarian
- Can be made vegan (by omitting any dairy-based oil used for frying)
- No added preservatives (freshly made with wholesome ingredients)
Conclusion
Pumpkin Wade is a delicious Indian snack that’s perfect for a variety of occasions. Whether you’re looking for a unique breakfast option, a savory evening snack, or a flavorful side dish to complement your meal, these sweet pumpkin pooris are sure to impress. They’re easy to prepare, nutritious, and delightful in taste. With the right balance of flavors and textures, Pumpkin Wade is a great way to introduce more vegetables into your diet while keeping things exciting in the kitchen!
