Pumpkin/ Lal kaddu /Lal Bhopla is a familiar vegetable for all of us. Actually I had made this post for RCI, but could not post it.These puris are a favorite with my family.
The best part is, these puris can be carried while travelling. they don’t get spoilt. But mine don’t last that long as they finish the moment I make them.They taste superb when hot.
1 cup grated pumpkin
Wheat flour approximately 1 cup
1 tsp pure ghee
1/2 cup jaggery
2 tsp oil
pinch of salt
A pinch of cardamom powder
oil for deep frying
Heat 1 tsp ghee in a pan, add the grated pumpkin stir and cover with a lid.
After the pumpkin softens and is cooked add the jaggery and mix well.
Let the mixture cook till most of the moisture dries up. Add the cardamom powder.
Do not over cook.
Add 2 tsp oil and a pinch of salt to the pumpkin mixture.
Let the mixture cool. Add the wheat flour a little at a time to make a stiff dough. Do not add water.
Cover and let it rest for sometime.
Divide the dough in small portions. Roll each portion into a big circle .It should be rolled slightly thick.
With a cookie cutter cut rounds and deep fry in medium hot oil.
Store when they are cool.