Lal bhoplyache gharge in English translates to sweet pumpkin poori and in Hindi is known as Kaddu ki meethi poori. Lal bhopla is also known as red pumpkin in English and kaddu in Hindi. This is a vegan Indian snack recipe.
Lal bhoplyache gharge / sweet pumpkin poori is a traditional Maharashtrian snack recipe that is deep-fried in oil and served as it is or with spicy curries and vegetables.
This authentic bhoplyache gharge / sweet pumpkin poori is such a simple, easy and elegant recipe that it comes together in 30 mins and all you need is basic minimal ingredients to make which are easily available at home.
This gharge makes a tasty option for kids lunch box.
To make this sweet lal bhoplyache gharge cooked red pumpkin / lal bhopla is cooked and mashed along with jaggery. Wheat flour is added to this mixture and without adding any water stiff dough is kneaded.
The dough is rested for 15-20 minutes and then rolled into pooris which are then deep-fried in oil.
Jaggery is one of the healthiest sweet options to include in your diet especially children’s diet.
You can find jaggery at amazon.com or any Indian grocery store.
Jaggery is healthier than sugar and has numerous health benefits.
Jaggery is packed with minerals like iron and phosphorus. Hence help in the prevention of anemia.
It boosts immunity
It detoxifies the body
Jaggery is mostly used in Maharashtrian and Gujarati cuisines.
This gharge / sweet poori turns out crispy and can be included for family get-togethers or for long picnic rides.
As lal bhopla / kaddu / pumpkin is available throughout the year it becomes very easy to make this poori at any given time of the year.
Being a no onion and no garlic recipe, this delicious gharge are perfect for festive season like Holi, Rakshabandhan, Diwali when we crave something sweet.
At home, we make them, especially during festivals and enjoy them with batatyachi bhaji ( aloo ki sabji /potato vegetable) or green coriander chutney.
These sweet pooris get such a beautiful orange colour & mild sweetness from the red pumpkin.
Many times spices like cardamom powder or crushed cardamom and nutmeg powder are also added to the dough to enhance the taste of gharge but I personally do not add any of this as I like to have the actual flavour of pumpkin & jaggery in this recipe.
The jaggery that I have used is very soft hence it gets easily mashed up without grating it or cooking it separately. In case you have a hard quality of jaggery, you may grate it or you may cook the jaggery along with pumpkin.
But if you are cooking jaggery along with pumpkin then do not add water while cooking.
Red pumpkin (lal bhopla): I have peeled, cubed, and cooked pumpkin in water.
Jaggery (gul): I have used a soft kind of gul here which makes it really easy to mash along with the pumpkin.
You can find jaggery at amazon.com
Oil: I have used sunflower oil for frying this poori.
Water: To cook pumpkin.
Let’s see how to make Lal bhoplyache gharge with simple basic ingredients in your home kitchen.
Serves: 2 Persons
Prep time: 15 minutes
Cook time: 15 minutes
Cooking level: Moderate
- 250 grams Lal Bhopla (Red Pumpkin)
- 3 tablespoon Gul (Jaggery)
- Wheat flour is required as per the moistness of the pumpkin
- Oil for frying
- Water to cook pumpkin
You can find jaggery at amazon.com
- Peel and cut the pumpkin into cubes.
- Cook the pumpkin in water till tender.
- Once cooked, remove the excess water.
- In a mixing bowl, add the pumpkin cubes and mash them.
- Now add gul (jaggery) as per the sweetness you require. I ended up using 3 tablespoons of jaggery.
Note: The jaggery that I use is very soft hence it gets easily mashed up without grating it or cooking it separately. In case you have a hard quality of jaggery, you may grate it or you may cook the jaggery along with pumpkin. But if you are adding jaggery along with pumpkin then do not add water while cooking. Crush jaggery by hands or potato masher. You may use a blender too but I would not recommend it.
- At this point, you may add a pinch of salt, a teaspoon of cardamom powder, OR nutmeg powder.
Note: I personally do not add any of this. no salt no cardamon or nutmeg. As I like to have the actual flavour of pumpkin & jaggery in this recipe.
- Once the pumpkin and jaggery are nicely incorporated. Add wheat flour little by little.
- Do not add water while kneading the dough. You need to add the wheat flour till you get a nice stiff dough.
- Knead a stiff dough. Apply oil all over the kneaded dough so that it won’t dry out.
- Cover and rest the dough for about 20 minutes.
- After 20 minutes, knead the dough once again to smooth it out.
- Take a small ball of dough and roll poori from it.
- The thickness of the poori should not be very thin or very thick.
- Use oil while rolling out the pooris. Do not use wheat flour while rolling poori.
- Deep fry these poori’s in hot oil until they turn golden brown from both sides.
- Keep the flame on medium while frying.