Bhoplyache Gharge Recipe (Maharashtrian Style Sweet Pumpkin Puris)
Bhoplyache Gharge, also known as Sweet Pumpkin Puris, is a traditional Maharashtrian dish made from grated red pumpkin, jaggery, and whole wheat flour. This mildly sweet treat is not only incredibly delicious but also quite simple to prepare, making it the perfect addition to any meal. These puris are often enjoyed during festive occasions or as a sweet snack, and their unique combination of flavors makes them a favorite among many. Serve them warm with mango pickle or lemon pickle to complete this delightful Maharashtrian dish!
Cuisine: Maharashtrian
Course: Lunch
Diet: Vegetarian
Ingredients for Bhoplyache Gharge (Maharashtrian Style Sweet Pumpkin Puris)
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin), grated | 1-3/4 cups |
| Whole Wheat Flour | 3/4 cup |
| Jaggery, grated | 2 tablespoons |
| Sooji (Semolina/Rava) | 2 tablespoons |
| Nutmeg, grated (optional) | 1/4 teaspoon |
| Salt | A pinch |
| Oil (for deep frying) | As required |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Protein | ~3g |
| Carbohydrates | ~45g |
| Fat | ~5g |
| Fiber | ~3g |
| Sugar | ~8g |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Servings: 4-6
Instructions to Make Bhoplyache Gharge (Maharashtrian Style Sweet Pumpkin Puris)
-
Cook the Pumpkin and Jaggery Mixture:
Start by heating a small wok on low heat. Add the grated pumpkin and jaggery to the wok. Stir occasionally as the jaggery melts and mixes with the pumpkin. Allow the mixture to cook on low heat for 10–12 minutes until the pumpkin softens and releases moisture. Remove from heat once it’s fully cooked and set it aside to cool slightly. -
-
Prepare the Dough:
In a separate bowl, add the semolina, grated nutmeg (if using), and a pinch of salt to the cooled pumpkin-jaggery mixture. Mix well to combine. Gradually add the whole wheat flour to the mixture, followed by 1 tablespoon of hot oil. Start kneading the dough, ensuring it is firm and smooth. If the dough feels too sticky, you can add a bit more flour, or if it feels too dry, add a little water, just enough to bring the dough together. Knead until the dough is pliable and smooth. -
Shape the Puri:
Divide the dough into small equal portions. Roll each portion into a small ball and flatten it gently between your palms. Roll each ball into a small round puri, about 3-4 inches in diameter, ensuring it’s even and not too thick. -
Deep Fry the Puris:
Heat oil in a deep frying pan or wok over medium heat. Once the oil is hot enough, carefully slide in the puris one at a time. Fry the puris until they puff up and turn golden brown on both sides. Use a slotted spoon to turn them, ensuring they cook evenly. Once fried, remove the puris from the oil and drain excess oil by placing them on a paper towel-lined plate. -
Serve:
Your delicious Bhoplyache Gharge (Sweet Pumpkin Puris) are ready! Serve them warm as a delightful snack or as part of your lunch. They pair beautifully with tangy mango pickle or lemon pickle for added flavor.
Tips for Perfect Bhoplyache Gharge:
- Consistency of Dough: Make sure the dough is firm but pliable. If it’s too soft, the puris may not puff up properly while frying.
- Oil Temperature: The oil should be hot enough for frying, but not smoking. Test the oil by dropping a small piece of dough; if it rises to the surface quickly, the oil is ready.
- Storage: These puris can be stored in an airtight container for 1-2 days. They taste best when fresh but can still be enjoyed after a day.
Bhoplyache Gharge are the perfect combination of sweetness from jaggery and the earthiness of pumpkin, creating a unique and satisfying snack. These puris are a great way to enjoy the flavors of Maharashtra and can be easily made at home for family gatherings, festive occasions, or even as a simple treat to enjoy with tea.
