Pumpkin is delicious, loaded with nutrients and versatile. Perfect for a comforting soup, used in dal, stews, breads, pies, pasta dishes, desserts and much more. Botanically, pumpkin is a fruit developing from a flower and containing the seeds of the plant. Pooris or puffed bread made with pumpkin can be either savoury or sweet. They are also known as “dudhyache gharge”. Popular in the Indian states of Goa and Maharashtra. The dough is prepared with whole wheat flour and pumpkin puree. Sweetened with jaggery, enhanced with coconut and flavoured with cardamom powder. Deep fried and enjoyed for breakfast or tea-time snack.
Choose a pumpkin that is small, heavy, firm with no spots or bruises. The colour of the outer skin should be consistent throughout. Ensure that the pumpkin has a dark green stem of at least one inch attached to it.
A superfood, pumpkin is rich in antioxidants, packed with vitamins and minerals. It is low in calories and rich in fiber. Presence of vitamin A maintains good eye health and fights infections. Beta-carotene found in pumpkins is great for the skin, eyes and helps prevent cancer. For younger looking skin and good vision, consume more pumpkin.
Choose a pumpkin that is small, heavy, firm with no spots or bruises. The colour of the outer skin should be consistent throughout. Ensure that the pumpkin has a dark green stem of at least one inch attached to it.
A superfood, pumpkin is rich in antioxidants, packed with vitamins and minerals. It is low in calories and rich in fiber. Presence of vitamin A maintains good eye health and fights infections. Beta-carotene found in pumpkins is great for the skin, eyes and helps prevent cancer. For younger looking skin and good vision, consume more pumpkin.
 Shredded Pumpkin  Cooked pumpkin, jaggery and coconut ground into a paste.   |  Cooked pumpkin with melted jaggery  Ground paste, flour, cardamom powder and salt in a bowl.   |
Goan Style Dudhyache Goad Wade (Pumpkin Sweet Pooris)
(Yields 14)
Ingredients:
350 grams pumpkin with skin or (2 cups shredded pumpkin)
1/2 cup sugarcane jaggery
1/4 cup grated coconut
1/2 cup water (to grind the cooked mixture)
2 cups whole wheat flour (atta)
1/4 teaspoon cardamom powder
oil for deep frying + 1 teaspoon for dough
1/2 teaspoon salt
Method:
As the outer skin of the pumpkin is tough, it is difficult to peel. So place pieces of pumpkin upright on the cutting board and with a knife, cut off the outer skin. Discard skin and seeds. Wash pieces and shred using a box grater.
Transfer the shredded pumpkin into a pan with the jaggery. On medium flame, cook until pumpkin is tender and jaggery completely melted. Cool and grind mixture in a blender along with coconut to a fine paste. Add 1/2 cup water (as indicated in the list of ingredients) if difficult to blend.
Pour ground paste into a bowl, add the flour, cardamom powder and salt. Mix and knead into a soft dough. Drizzle one teaspoon oil and coat all over the dough to prevent it from drying up. Cover and set dough aside to rest for 30 minutes.
Note:
Divide dough into balls. On a lightly floured surface, roll into individual pooris or make a big roti with a medium-sized ball and cut with a round 4 and 1/2-inch cutter. Do not roll too thick or thin.
Deep fry a couple at a time on medium-low heat ensuring to press down with a slotted spoon to puff poori. Turn, let it cook well until brown and done. Drain in a sieve set over a bowl.
Serve hot.
(Yields 14)
Ingredients:
350 grams pumpkin with skin or (2 cups shredded pumpkin)
1/2 cup sugarcane jaggery
1/4 cup grated coconut
1/2 cup water (to grind the cooked mixture)
2 cups whole wheat flour (atta)
1/4 teaspoon cardamom powder
oil for deep frying + 1 teaspoon for dough
1/2 teaspoon salt
Method:
As the outer skin of the pumpkin is tough, it is difficult to peel. So place pieces of pumpkin upright on the cutting board and with a knife, cut off the outer skin. Discard skin and seeds. Wash pieces and shred using a box grater.
Transfer the shredded pumpkin into a pan with the jaggery. On medium flame, cook until pumpkin is tender and jaggery completely melted. Cool and grind mixture in a blender along with coconut to a fine paste. Add 1/2 cup water (as indicated in the list of ingredients) if difficult to blend.
Pour ground paste into a bowl, add the flour, cardamom powder and salt. Mix and knead into a soft dough. Drizzle one teaspoon oil and coat all over the dough to prevent it from drying up. Cover and set dough aside to rest for 30 minutes.
Note:
- No extra water was used to form the dough only the above 1/2 cup to blend the ingredients into a paste.
- If water is required to form dough, sprinkle a little at a time or wet hands.
Divide dough into balls. On a lightly floured surface, roll into individual pooris or make a big roti with a medium-sized ball and cut with a round 4 and 1/2-inch cutter. Do not roll too thick or thin.
Deep fry a couple at a time on medium-low heat ensuring to press down with a slotted spoon to puff poori. Turn, let it cook well until brown and done. Drain in a sieve set over a bowl.
Serve hot.
