Laal Bhoplyache Gharge-Kaddu ki Meethi Poori- Red Pumpkin sweet Pooris
Prep time: 
Cook time: 
Total time: 
Serves: 20-22
  • 1 Cup=200 gms Rice Flour (Get the link in description box)
  • ¼th Cup=50 gms Whole Wheat Flour
  • ½ Cup=100 gms Jaggery-grated
  • 250 gms Red Pumpkin
  • 1 tbsp Ghee
  • ½ tsp Cardamom Powder
  • Pinch of Salt
  • Oil for deep frying
  • Water as required
  1. In this recipe, we are specially using Red Pumpkin (Lal Kaddu/Lal Bhopla). Wash and Clean the Pumpkin. Peel off the skin. Grate Pumpkin with a medium size hole grated. Grated Pumpkin is now ready. It now weighs 150gms=1½ Cups.
  2. Heat 1 tbsp Ghee in a Pan. Add grated Pumpkin and cook for a min on medium heat. Add grated Jaggery. I am using ½ Cup Jaggery for 1½ Cup grated Pumpkin to make mildly sweet Gharge. It is typically enjoyed with Kheer so it is made less sweet but if you like you can increase the sweetness of Gharge.
  3. Let the Jaggery melt in the Pan. In about 3 mins, Jaggery has melted completely but this mixture looks a bit too thin. So we will cook this for few more mins until we get rid of excess moisture. We have cooked this mixture for another 3-4 mins to get rid of excess moisture.
  4. Add Cardamom Powder and mix. Remove from heat. Now mixture has cooled down completely. Keep it aside.
  5. In a large bowl, take rice flour. Add Whole Wheat flour and Salt and mix well. Add cooked Pumpkin mixture. Now mix the cooked Pumpkin well with the flour.
  6. Meanwhile, I have put 1 Cup water to boil on heat. We will use hot water for kneading into dough. Take ¼th Cup boiling water. Knead into a dough of Poori like consistency. Typically, hot water is preferred for kneading dough of rice flour. Gharge dough is now ready. Cover and keep is aside for 15 mins
  7. After 15 mins, let’s start making Gharge. Take a flat board and a wet cloth. Spread this cloth on board. Pull a small lemon sized ball and roll it between your palms. We have taken a bowl of water as well. Dip your fingers with water.
  8. Gharge is not rolled with a rolling pin but you can use your palms to make it like a Poori. Dip your palms in water to prevent it from sticking to your palms. Gharge is now ready to be fried. Similarly, we will make 4-5 Gharge and fry it together.
  9. Let's start frying Gharge now. Heat Oil for deep frying. Add small portion of dough in hot Oil. If it rises up immediately, then Oil is sufficiently hot. Fry Gharge on low heat.
  10. Wait for the Gharge to rise up on the surface of Oil. Change sides and now gently press with the ladle. Cook until Gharge becomes golden brown from both the sides. Gharge is now cooked. Remove it from Pan. Similarly, we will make all the Gharge. It takes about 1 min for a Gharge to fry. Always fry on low-medium heat. Frying on high heat will make it brown but it will remain uncooked. Remove from Pan
Recipe by Kali Mirch - by Smita at