Gharge is poori made from pumpkin and jaggery (kaddu aur gud).
Traditionally, gharge are mostly made for prasad in festival.
Gharge (pumpkin and jaggery poori) not only tastes good
but are very nutritious and can be included in breakfast, evening snacks or
teatime snacks.
These are also good for kid’s tiffin.
This makes 16 gharge
Ingredients for
gharge
1)
1 bowl grated pumpkin (kaddu/kashifal)
2)
1 bowl wheat flour (atta)
3)
½ bowl jaggery (Gud) - grated
4)
½ tbsp. semolina (rava/sooji)
5)
1 pinch of salt
6)
1 tbsp oil for cooking
7)
2 tsp oil for kneading dough
8)
Some oil for frying gharge
Method for gharge
1)
Heat oil in pan. Add pumpkin, stir well.
2)
Cover with lid and Cook the pumpkin on low gas
for 8 to 10 minutes. Stir after every 2 minutes.
3)
Once the pumpkin is cooked well, add jaggery and
mix well.
4)
Add pinch of salt.
5)
Once the jaggery is completely melted – add
semolina and wheat flour
6)
Mix well. Cover and cook for another minute.
7)
Transfer the mixture to bowl. Once it’s little
bit cool down to bearable heat, add 2 tsp and oil knead the flour when it is
still hot.
8)
Knead the dough very well so that it becomes
soft.
9)
Divide the dough equally into small balls.
10)
Now make patty of the ball, apply oil from both
sides. Roll the patty into small poori.
11)
If you want exact and same size of all pooris,
you can cut the poories using small katori.
12)
Make a small hole in the center of gharga
(poori).
13)
Make gharge from remaining balls.
14)
Heat oil in pan on medium flame for frying the
gharge.
15)
Fry the gharge on medium heat till it becomes
golden.
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