Gharge:Laal Bhoplyachi Puri (Sweet Pumpkin Puri)

Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients
Laal Bhopla/Red Pumpkin( peeled and grated) - 2 cups
Jaggery (grated) - 1 cup
Wheat flour - 1/2 cup
Sooji/Semolina - 1/2 cup
Ghee- 2 tsp
Oil to fry

Preparation

• Peel and then grate the Pumpkin and Jaggery. Keep aside. 
• Now in a kadhai/pan combine the grated pumpkin and jaggery and cook together. 
• Once the the mixture comes together and the pumpkin is cooked add 1 tsp of ghee to it. 
• Remove from the heat and then mix in the wheat flour and rawa to the pumpkin mixture till everything comes together like a dough.
•  The dough should not be too tight nor too elastic. 

Note: The wheat flour and sooji have to be in 1:1 ratio. 

• Let the dough cool. Once cooled roll the dough in to 1 inch balls
• Take the inch dough on a plastic sheet(grease the sheet and your palms with ghee) and pat it into a small puri with your hand. 
• Heat the oil and then fry the puri until golden brown. 
• Drain the these on a tissue paper.
• Serve them hot.

Note: Gharge can be consumed hot or can be stored in an air tight container for days at room temperature