Sweet Pumpkin Puri Recipe by Veena Theagarajan

Pumpkin is most versatile fruit/ vegetable. It is also one of most common vegetable around the world. You can make pretty much everything with this vegetable. I came across this recipe during my last visit to India. So thought of posting this for this upcoming festival season. This can be served as snack, neivedyam after your pooja. It is perfect for Vrat days too. This can stay good for few days outside without refrigeration. Do try out this Maharashtrian dish for this festive season and let me know how you like it
Pumpkin - 100g
Wheat flour  - 1 cup
Jaggery - 1/2 cup
Rice flour - 2 tablespoon
pinch of salt
cardamom powder - 1/4 teaspoon
Nutmeg - 1/4 teaspoon (Optioal. I didn't use)
oil for deep frying


Peel the skin of pumpkin. Cook it
Once cool down make a puree with jaggery
Take wheat flour, rice flour, salt in a bowl. Add Cardamom, nutmeg. Mix well
Add pumpkin puree. Mix well & make a stiff dough. Leave it aside for 15 mins
Roll dough into round chapatti. Using cutter make equal size puri
Heat oil. Reduce flame to low medium. Add rolled puri and fry them till all sides are done
once done remove it from oil. Leave it on kitchen tissue till oil absorbed