Bhoplyachya Gharya

Sweet Pumpkin Puris

Ingredients:
1 lb raw pumpkin
{2 cup cooked/cut or 1 1/2 cup in mashed state}
3/4 cup shredded jaggery
1 1/2 cup wheat flour
1 1/2 tbsp poppy seeds
Oil for deep frying

Cooking Instruction:
1. Cut the pumpkin into smaller pieces.
2. Microwave the pieces for 10-12 min {without water},
3. Separate the skin from the flesh,
4. Mash the flesh and add the poppy seeds and jaggery,
5. The mixture will become watery at this point,
6. Add the wheat flour little by little and knead the mixture,
7. At the end of 1 and 1/2 cup of flour the mixture will still be sticky,
8. Let the mixture rest {for at least until the time it takes to heat the oil or up to an hour if you can}. The longer the mixture sits, the drier it will become which isn't necessarily a bad thing because it could make it easier to make the puris,
9. In the sticky state I use a regular zip lock bag upon which to pat the mixture into little cakes. The plastic also makes it easier to pick them up to slide them into the hot oil,
10. Heat the oil and when it is ready fry the puris or the little cakes until reddish brown.

Makes 10-12 puris. Will last up to a week in an airtight container.