Bhoplyache or Pumpkin Gharge are sweet pumpkin puris, that are perfect for the fall season! My version, of course, is not deep fried.
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!
- 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-
- Cook the pumpkin puree in a microwave safe bowl for 5 minutes on high.
- Stir in the brown sugar and molasses and microwave for another 5 minutes.
- Let the mixture cool slightly. Meanwhile, combine the wheat flour, rice flour, salt and the grated nutmeg.
- 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.
- 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.
- Heat a griddle on medium heat. Roast the Pumpkin Gharge for about 2 to 3 minutes on each side or until cooked thorugh.
- Repeat with the other balls of dough.
- 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!