So the other day I got this big beautiful yellow pumpkin like the sunshine in the morning from the farmer’s market nearby. Since we are a family of 3 I really did not know what to do of this impulsive buy and instantaneously regretted buying it. I called my mother are and asked her what to do about it ……… So she suggested some recipes one of them was Bhopalyache – pumpkin, Ghare – puris, fried bread.

When we were little our grandmother had a farm where she grew vegetables for home and for sale. We use play around it so much and she use to get so mad at us because she feared we will damage the vegetable ….. ( for farmers crops are like babies, always to be handled with care). Now when our vacation use to get over she made us these puris for the travel since they stayed fresh for longer and they really never needed any accompaniment. We as kids loved it because they tasted sweet and delicious. This recipe takes me back to my naughty self years back to Alandi – a small town near Pune, Maharashtra, India.

Since the pumpkin was huge I divided it in two portion one is sweet Bhopalyache Ghare and the other is savory preparation Bhopalyache Dhapate – Savoury pumpkin flat bread.That would be my next recipe so please check this tasty and healthy breakfast preparation.


  • Pumpkin- 2 cup, peeled and diced into cubes
  • Jaggery – 1 cup, grated sweetness depends on how sweet tooth you are.
  • Whole wheat flour/ Atta – 1 cup or more
  • Oil- 1 tsp
  • Oil – for frying
  • Sesame seeds – 1 tbsp (optional)but I like the crunch of it so please use it.


  1. Peel and dice the pumpking into big cubes.Ā 1-20170127_180110
  2. Steam it until it becomes really soft. It takes around 10-12 minutes. Do not add water to pumpkin while steaming.1-20170127_1801331-20170127_182335
  3. While it’s steaming hot, mix the grated jaggery.1-20170127_181051
  4. Now remove the pumpkin and smash the it. Remember that pumpkin is hot so please use something to smash it. I like to do these things with a pestle ( I love using my pestle and flaunt it šŸ˜‰ as much as possible)1-20170127_182531
  5. When is hot mix jaggery to it. The beautiful colour of the pumpkin will disappear but do not get worried its the process.
  6. Let it cool down so you can add whole wheat flour and knead a firm dough. Like you would make it for regular puris. I like to add some salt because it brings out the flavor very well. But its totally upto you to do it.1-20170127_184131
  7. Add 1 tea spoon of hot oil and knead it again. The dough should not stick to your hands.1-20170127_184540
  8. Pumpkin tends to leave water so adjust the amount of flour accordingly. Add sesame seeds if you like.
  9. 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. I shape my puris elongated because they seem different than normals puris thats how my grandmother liked to distinguish these puris from the rest of the normal ones.You just have to roll the rolling pill in one direction that’s it.1-20170129_101047
  10. In a medium pan, heat the oil on a medium flame and deep fry the puris until golden brown.
  11. Don’t let them turn too brown or else they become hard once cool down.
  12. Once done dust them with powered sugar it gives them extra texture and taste and looks cool on them:pĀ 1-20170129_102802
  13. Let them cool down and you can store them in an airtight jar for up to 6 days.


  • If you want to make these puri’s yellow you can add some turmeric. Adding turmeric makes them look prettier for the kids.
  • You can give them any shape you want cirle, donut, fancy cookies shapes.
  • I would sometime like to do a baked version of this to make it healthier, let’s c when that day comes šŸ˜‰


Love light,




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