5
(3)
Bhopalyache gharage is a traditional Maharashrian recipe. This can be made with minimum ingredients available at home. These have a good shelf life and are very healthy. Do try this recipe at home and drop a comment for me. You also can like, share and subscribe.
Bhopalyache Gharge - Marathi Recipe
Print Recipe
Nutrition facts:
200 Calories
20 grams Fat
Rating: 4.0/5
( 3 Votes )
Ingredients
- 2 cups store-bought Wheat flour
- 3/4 cup Gudh / Jaggery
- 1 cup grated Pumpkin
- 2 tsp Rice flour
- 1/4 tsp Nutmeg powder
- 1/2 tsp Sauf / Fennel seeds (Optional)
- A pinch of Salt
- 1 tsp Ghee
- Oil for frying
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.
Notes
- While making any puri, try to use store-bought wheat flour. This makes puri nice and crispy. Puris puff up really good and do not absorb much oil.
- Rice flour makes puris nice and crispy.
- Never use store-bought nutmeg powder as it loses its flavor on storing. Instead grated the nutmeg in any sweet you want.
- If you are staying out of India then you can use pumpkin puree. Add it gudh in puree and microwave it to melt.
- If you use dry flour while rolling then it spreads in oil while frying and it may burn at the base of the oil. Also, puri absorbs a lot of oil.
- If you want your gharage to be like puri then don’t add rice flour. But then the gharage will be a little soft and absorb a lot of oil.
Recipe Video
How useful was this post?
Click on a star to rate it!
Average rating 5 / 5. Vote count: 3
No votes so far! Be the first to rate this post.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?
