Gharge

Pumpkin is incredibly rich in vital antioxidants, and vitamins. They contain no saturated fats or cholesterol; however, it is rich in dietary fiber, anti-oxidants, minerals, vitamins. The vegetable is one of the food items recommended by dieticians in cholesterol controlling and weight reduction programs. But, we don’t actually buy and eat a pumpkin, do we? My son only knows that we buy pumpkins for Halloween and carve it. So, how can we make it interesting without losing its benefits?

Gharge is a maharastrian (Indian) dish, but is usually fried. The other day, my mother-in law tried both the fried and baked puris and the pics tempted me to try the baked version with baking powder.

Ingredients:

2 cups grated pumpkin

2 cups grated or powdered jaggery

Whole wheat flour (1 ½ cup) rough estimate

Pinch of salt

2 tbsp clarified butter (ghee)

Baking powder 2 tsps

Cardamom powder

Start by grating the pumpkin and while doing that measure it. Keep the grated pumpkin aside. Grate or use powdered jaggery and mix it in the pan in which you will cook the pumpkin. Place the pan on medium heat and start cooking the pumpkin first. Place the lid on the let the pumpkin cook on steam. Once that is done, add the jaggery and cook it without the lid now. You will notice that it changes color and starts getting dry. Don’t wait for it to be completely dry. Turn off the heat and let it cool a bit. Add a little cardamom powder according to taste.

Now in a different pot, add the cooked pumpkin and jaggery mix. In this start adding the ghee, baking powder and blend in the whole wheat flour. Continue adding the flour till you can form a proper soft dough. Once you see a soft dough as in the picture, add a little ghee on it and keep it aside.

Now, take small ping pong sized balls and roll them/flatten them with hand into small puris and bake these in a pre-heated oven (350 f) for about 8-10 minutes till you see the change in color.

Do not wait till the sides get brown or else the puris will turn out hard. You have to take them out, when they are soft as these are not fried.