Bhoplyache Gharge Recipe (Maharashtrian Style Sweet Pumpkin Puris)
Experience the delightful taste of Bhoplyache Gharge, a traditional Maharashtrian sweet pumpkin puri that captures the essence of festive cooking with its rich flavor and inviting aroma. Perfect for breakfast or as a special treat during lunch, these golden-brown puris are subtly sweetened with jaggery and made fluffy with whole wheat flour and semolina. Whether paired with mango or lemon pickle, these puris are sure to bring warmth and comfort to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin) | 1-3/4 cups, grated |
| Whole Wheat Flour | 3/4 cup |
| Jaggery (grated) | 2 tablespoons |
| Sooji (Semolina/Rava) | 2 tablespoons |
| Nutmeg (grated, optional) | 1/4 teaspoon |
| Salt | A pinch |
| Sunflower Oil | For deep frying |
Nutritional Information
| Nutrient | Amount per Serving (1/4 of recipe) |
|---|---|
| Calories | Approximately 200-250 |
| Protein | 4g |
| Carbohydrates | 35g |
| Dietary Fiber | 3g |
| Sugars | 5g |
| Fat | 8g |
Preparation Time
| Time Type | Duration |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Total Time | 50 minutes |
| Servings | 4 servings |
Instructions
-
Prepare the Pumpkin Mixture: Begin by heating a small wok over low heat. Add the grated pumpkin along with the grated jaggery. Allow this mixture to cook until the pumpkin softens, which should take around 5 to 7 minutes. Once done, remove it from heat and let it cool slightly.
-
-
Heat the Oil: In a separate deep frying pan, heat sunflower oil over medium heat. Ensure there’s enough oil for deep frying the puris.
-
Combine Ingredients: To the cooled pumpkin mixture, add the semolina, grated nutmeg (if using), and a pinch of salt. Mix well until all ingredients are combined. Gradually add the whole wheat flour and incorporate one tablespoon of hot oil into the mixture.
-
Knead the Dough: Knead the mixture to form a firm dough. If the dough appears too sticky, incorporate more flour, or if it feels too dry, add a splash of water as needed to achieve the right consistency.
-
Shape the Puries: Divide the dough into small equal portions and roll each portion into a ball. On a lightly floured surface, roll each ball out into round puris, aiming for a thickness of about 1/8 inch.
-
Deep Fry the Puries: Once the oil is hot, gently slide in the puris, a few at a time. Deep fry until they turn a lovely golden brown, flipping occasionally to ensure even cooking. This should take about 2-3 minutes per puri. Use a slotted spoon to remove them from the oil.
-
Drain and Serve: Place the fried puris on an absorbent paper towel to drain any excess oil. Serve the Bhoplyache Gharge warm, accompanied by mango pickle or lemon pickle for a delightful burst of flavor.
Serving Suggestions
Bhoplyache Gharge are best enjoyed fresh and hot, making them a fantastic option for breakfast or a hearty snack during lunch. Pair them with your favorite Indian pickles or a side of yogurt to enhance the experience. Whether it’s a festive occasion or a casual family meal, these sweet pumpkin puris are sure to be a hit at your table.
Embrace the rich culinary traditions of Maharashtra with this easy and satisfying recipe that combines the sweetness of pumpkin and jaggery, making each bite a delightful experience. Perfect for sharing with loved ones, Bhoplyache Gharge is a dish that brings smiles and satisfaction with every serving. Enjoy this wonderful treat, and let the flavors of Maharashtra brighten your culinary repertoire!
