- Pumpkin – 2 cup, peeled and diced into cubes
- Jaggery – 1 cup, grated
- Whole Wheat flour – 1 cup or more
- Oil – 1 tsp
- Ghee – for frying
- Sesame seeds – 1 tbsp (optional)
- Peel and dice the pumpking into big cubes.
- Steam it until it becomes really soft. It takes around 10-12 minutes. Do not add water to pumpkin while steaming.
- While it’s steaming hot, mix the grated jaggery and mix well.
- Let it cool down so you can add whole wheat flour and knead a firm dough. Like you would make it for regular puris.
- Add 1 tea spoon of hot oil and knead it again. The dough should not stick to your hands.
- Pumpkin tends to leave water so adjust the amount of flour accordingly. Add sesame seeds if you like.
- Now you have two options, either roll our individual puris or make a big one and use cookie cutter or a sharp edged bowl and cut small puris out of it.
- In a medium pan, heat the ghee on a medium flame and deep fry the puris until golden brown.
- Don’t let them turn too brown or else they become hard once cool down.
- Let them cool down and you can store them in an airtight jar for up to 6 days.