Pumpkin Gharge- Roasted, not deep fried

Bhoplyache or Pumpkin Gharge are sweet pumpkin puris, that are perfect for the fall season! My version, of course, is not deep fried.

#Bhoplyache #gharge or #pumpkin #sweet #puri is a #traditional #Indian #sweet. This #recipe cuts down on #fat and #calories by roasting them instead of #deep frying
Roasted Pumpkin Gharge served with Crunchy apple pickle and Scalloped potato subji on the side.

As the aroma of the bhoplyache gharge, the sweet pumpkin puris, fills the autumn air in my home here, it takes me back to my Aai’s (mom’s) kitchen when I was little. It is one of my favorite dishes.

So, needless to say, I overindulge:) Hence was born my idea of roasting them, instead of deep frying them. I have used molasses and brown sugar instead of the traditional jaggery. Also I used rice flour and whole wheat flour as I think the rice flour and the brown sugar help with that certain crisp texture that I miss from avoiding the deep frying.

The pan roasted sweet pumpkin gharge, laced with nutmeg, have all the richness and depth of flavor of the traditional gharge, minus the extra calories of deep frying!

I microwaved the all-natural pumpkin puree for 5 minutes. Then added the brown sugar and molasses and microwaved for another 5 minutes. Look at that deep color in the second picture! I could not wait to eat them:) but had to let the mixture cool slightly. Meanwhile, I combined the flours, salt and nutmeg. When the pumpkin mixture is warm, I kneaded the dough by adding the flour mixture. I add only enough flour to be able to roll the gharge. Too much flour will dilute the taste of the pumpkin mixture and the sweetness. The proportions I used below worked perfectly for me!

#Bhoplyache #gharge or #pumpkin #sweet #puri is a #traditional #Indian #sweet. This #recipe cuts down on #fat and #calories by roasting them instead of #deep frying
Step 1 thru 4 for making the dough and rolling Roasted Pumpkin Gharge

Pumpkin Gharge

  • Servings: 16
  • Difficulty: easy
  • Print

Ingredients-

  • 15 ounces (1 can) all natural pumpkin puree or fresh pumpkin puree, cooked
  • ¾ cup brown sugar
  • 2 tablespoons molasses
  • ¾ cup whole wheat flour
  • ¾ cup rice flour
  • Salt to taste
  • ¼ teaspoon freshly grated nutmeg
  • Extra rice flour for rolling the dough
  • Ghee to serve

To make the Pumpkin Gharge-

  1. Cook the pumpkin puree in a microwave safe bowl for 5 minutes on high.
  2. Stir in the brown sugar and molasses and microwave for another 5 minutes.
  3. Let the mixture cool slightly. Meanwhile, combine the wheat flour, rice flour, salt and the grated nutmeg.
  4. When the pumpkin mixture is warm, add the flour mixture to make a dough of rolling consistency. Cover and set it aside for 5 to 10 minutes.
  5. Divide the dough into 16 parts and roll them in little balls. On a rice floured surface, roll one ball with a rolling pin until it is about 7 inch diameter.
  6. Heat a griddle on medium heat. Roast the Pumpkin Gharge for about 2 to 3 minutes on each side or until cooked thorugh.
  7. Repeat with the other balls of dough.
  8. Serve with ghee as a snack or with ghee,Crunchy apple pickle and a side of Scalloped potato subji as a meal.

The Pumpkin Gharge are sure to add to your enjoyment of the special flavors of fall!

Love,

Sandhya

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27 Comments Add yours

  1. wow.. looks delicious. Will try for sure..

    Liked by 1 person

    1. Sandhya says:

      Thanks Ruchi! Do let me know when you do.

      Liked by 1 person

    1. Sandhya says:

      And they are healthy too!

      Liked by 1 person

  2. Antonia says:

    What a great recipe and I love your baked version. I bet these are good anytime of the day. Perfect fall treat!

    Liked by 1 person

    1. Sandhya says:

      Thanks Antonia! yes another blogger just suggested that she would have them for breakfast.I could have them anytime!

      Liked by 1 person

  3. This looks fab! Just love pumpkin! 👍👍👍

    Liked by 1 person

    1. Sandhya says:

      Me too, Natasha!

      Liked by 1 person

    2. Sandhya says:

      Natasha, I could not comment on your Tejas….I have been drooling ever since I saw them:) Loved your pictures of Toledo too….what a dreamy place!

      Liked by 1 person

      1. Haha! Thanks so much! They are easy to make! Toledo is dreamy just like you say. Xxxxxx😘😘😘😘😘

        Liked by 1 person

  4. Food For The Soul says:

    Lovely recipe and a great twist of not deep frying…will try it.

    Liked by 1 person

    1. Sandhya says:

      Thank you so much! I cannot connect to your site from here. What is the best way to visit your blog?
      I feel I can eat more when they are not deep fried. This version has become a favorite now! Do let me know how you like them!

      Like

      1. Food For The Soul says:

        I wonder why you cannot connect to my blog…let me know if the link does not work. https://foodforthesoul00.wordpress.com/
        Thanks again for sharing this wonderful recipe.

        Like

      2. Sandhya says:

        I can connect now with the link but not
        from the link that comes up on wordpress with your name. You have a great blog!

        Liked by 1 person

  5. Hilda says:

    I was looking for a way to use up some of my extra pumpkin puree, and this one fits the bill. Thanks for sharing.

    Liked by 1 person

    1. Sandhya says:

      Thanks Hilda. The Pumpkin Gharge freeze well too. Of course all of them were eaten right away,in our home:)

      Like

  6. Two things about Indian recipes; it always looks and sounds delicious and I always have to look up some words. Your recipe looks yummy – This is great because as a teacher/librarian I enjoy learning something new 🙂

    Liked by 1 person

    1. Sandhya says:

      That is so funny, Judy! I love learning something new too.

      Like

  7. Sheryl says:

    This looks delicious. I was intrigued by your suggestion to serve it with Crunchy Apple Pickle so I clicked that link. I love pickled foods and think I would really enjoy it.

    Liked by 1 person

    1. Sandhya says:

      Thank you Sheryl! I love pickles too. Indian pickles are either spicy or sweet. Crunchy apple pickle is one of my favorites!

      Like

  8. Yummy! It looks absolutely delicious!

    Liked by 1 person

    1. Sandhya says:

      Thank you so much! Really appreciate the kind words

      Liked by 1 person

  9. srividhya says:

    This is a great recipe. I have tried the fried version. But low calorie ones are always welcome. Great share.

    Liked by 1 person

    1. Sandhya says:

      Thank you so much Srividya! I love the fried ones too but I can have these more often, without the guilt:) and the taste is the same.

      Like

  10. reocochran says:

    This sounds healthy and yummy, what a great combination with the crunchy apple pickle and the scalloped potato subji. 🙂

    Liked by 1 person

    1. Sandhya says:

      Thanks Robin! I look forward to your Thursdays door and you never disappoint. Love the day and night contrast.The same set up looks so spooky at night.

      Like

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