Bhopalyache Gharge – Marathi Recipe

Instructions

• Peel and grate the pumpkin and keep it aside.
• Heat up a pan on medium heat and add ghee.
• Add grated pumpkin and fry for about 2 minutes in ghee.
• Add gudh, a pinch of salt, and mix well. You can use grated gudh too.
• Cook the mixture for about 5-7 minutes.
• When the pumpkin is nicely cooked and mashed well with gudh then turn off the gas and let the mixture cool down.
• When the mixture cools down blend it into a puree in a blender jar.
• You can skip blending if you don’t want to.
• In a dish take wheat flour and add rice flour, fennel seeds, and nutmeg powder. Mix well.
• Adding fennel seeds is optional. You can skip it if you don’t want to.
• Add pumpkin puree and knead the dough.
• Do not add any water while kneading the dough.
• Cover and rest the dough for about 15-20 minutes.
• Take the dough again and knead it to make even.
• If you feel the dough is too dry then you can pound it, blend in a mixer or in a food processor.
• Take a small ball of dough and roll puri from it. You can decide on the thickness.
• Do not use any dry flour while rolling puri. You can use a little oil if you want.
• Heat up oil.
• When the oil is enough reduce the heat to low to medium.
• Drop puri in hot oil and press it a little.
• When puri gets golden color flip over and fries from another side as well.
• When puri gets nice golden color from both sides take it out into a dish.
• Bhopala gharage is already.
• These have a good shelf life of about 7-8 days at room temperature. So these can be a good traveling snack.
• You can roll the dough like dashami if you don’t want to fry.
• This can be a good option for kids’ lunch boxes too.