Red Pumpkin Gharge or simply Gharge (घारगे ) are a family favourite. They taste like sweet spiced puris and in our kitchen, they're often accompanied with a hot cup of tea whilst still warm. My mum loves to take them along on road trips since they stay well for a couple of days and taste great warm or cold. Alternatively, she loves Chivda on road trips as well !
Recipe for Red Pumpkin Gharge/ Sweet Maharashtrian Flatbread:
Makes ~12 puris
Ingredients:
How to make Red Pumpkin Gharge/ Sweet Maharashtrian Flatbread:
1.Peel off the pumpkin's skin and grate its pulp/meat. You can use the skin to make a delicious Red Pumpkin Chutney that will compliment these gharge very well!
2.Mix the grated pumpkin along with the jaggery in a non-stick pan and cook it until you get a homogenous mixture. This shouldn't take more than 6-8 minutes on medium heat. Let cool
3.Add salt, cardamom powder and oil to the cooked pumpkin and mix well. Then add in wheatflour, a little at a time to make a soft yet firm ball. Let it rest for 10-15 minute.
4.Next, roll out puris, the size of your palm, with a thickness of 2-3mm. If the dough sticks to the surface, add a little wheat flour.
5.Fry these on medium-high heat, until deep golden in colour.
These need to be stored in a cool, dry place.
This recipe gives ~982 calories.
Recipe for Red Pumpkin Gharge/ Sweet Maharashtrian Flatbread:
Makes ~12 puris
Ingredients:
| Red Pumpkin/ Lal Bhopla | 200 gms |
| Jaggery | 125 gms |
| Whole wheat Flour | 110-120 gms |
| Cardamom Powder | 1/2 tsp |
| Salt | To Taste (~ 1/8 tsp) |
| Oil | 4 tsp + For frying |
How to make Red Pumpkin Gharge/ Sweet Maharashtrian Flatbread:
1.Peel off the pumpkin's skin and grate its pulp/meat. You can use the skin to make a delicious Red Pumpkin Chutney that will compliment these gharge very well!
2.Mix the grated pumpkin along with the jaggery in a non-stick pan and cook it until you get a homogenous mixture. This shouldn't take more than 6-8 minutes on medium heat. Let cool
3.Add salt, cardamom powder and oil to the cooked pumpkin and mix well. Then add in wheatflour, a little at a time to make a soft yet firm ball. Let it rest for 10-15 minute.
4.Next, roll out puris, the size of your palm, with a thickness of 2-3mm. If the dough sticks to the surface, add a little wheat flour.
5.Fry these on medium-high heat, until deep golden in colour.
These need to be stored in a cool, dry place.
This recipe gives ~982 calories.
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