Bhoplyachi ghari - Red Pumpkin Sweet Puri ~ Maharashtrain Special


Good morning all. I have been away from my blog for a pretty long time. I have been enjoying my early motherhood days, and now since my son has started  Montessori school, I now have some hours of breathing space and do what I like most.

Today's post is about pumpkin poori which I have made for the monthly Indian cooking challenge read more about ICC here and here. This recipe is suggested by Pradnya. It has been a year now since I have relocated to Pune. I was introduced to this recipe by my neighbour Varsha, so when I saw this as the recipe for Indian cooking challenge, I knew where to go for tips. This is a sweet poori which you can take along with you for a picnic, a long train journey or enjoy it just like that.


  • 200 gm grated red pumpkin
  • 200 gm Jaggery- grated
  • 1 tspn cardamom powder
  • 2-3 cups whole wheat flour
  • a pinch of salt
  • oil to deep fry


  1. Saute the grated pumpkin in 1 tablespoon oil till it is soft and mushy.
  2. Add grated jaggery and mix well.
  3. Cook till excess water evaporates.
  4. Keep it aside and let it cool.
  5. Add the cardamom powder and pinch of salt in wheat flour.
  6. Add the wheat flour as required to make a dough.Do not add water.
  7. Make the small balls from the dough and roll them flat.
  8. Make small pooris.
  9. Heat the oil in deep pan/ kadhai and fry them on medium flame till they get golden brown.
  10. Serve them hot or let them cool and store in airtight container .They will be good for 3-4 days.


For making crisp pooris you can add 1 tablespoon of sooji or rice flour.
Do not overcook the pumpkin and jaggery mixture else while rolling the pooris it will get crack.

I packed some poori for my weekend picnic and rest of the pooris we ate in lunch with spicy and sour pumpkin sabji. It s a nice combination of sweet pumpkin pooris and spicy pumpkin sabji.

Comment (1)

Good to have you joining us after a long gap..your pooris have come out so nicely puffed..