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Bhoplyache gharge
Bhoplyache gharge, from above
VegMaharashtra

Bhoplyache gharge

Red pumpkin and jaggery kneaded into wheat dough and fried into soft, sweet puris.

50 minTime
7 gProtein each
mildSpice
Pumpkin puris3 chapters · 2 min read

Make it your way

Grandma's wayLal bhopla, jaggery and a dab of ghee.
The original
353kcalsame
7 gproteinsame
5 gfibresame
50minutessame

Bhoplyache gharge as Maharashtrian homes make them.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Pumpkin2 cups red pumpkin, chopped
Jaggery⅔ cup, grated
Whole wheat flour (wholemeal atta flour, chapati flour)2 cups
Rava (semolina)3 tbsp
Salta pinch
Ghee2 tsp
Cooking oil (vegetable oil)for deep frying, about 4 tbsp absorbed

Method

4 steps
  1. 1Cook the pumpkin with a splash of water until soft. Mash, add jaggery and cook until it melts and thickens. Cool.
  2. 2Add atta, rava, salt and ghee and knead into a firm dough without water.
  3. 3Rest 15 minutes, then roll into small, slightly thick puris.
  4. 4Fry carefully in hot oil, pressing gently, until puffed and golden on both sides. Drain.
Serve it like this

Stack the gharge on a plate and serve warm or at room temperature with a dab of ghee.

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Make it a meal

What goes with Bhoplyache gharge: a bread or rice, a side, something to drink and something sweet.

With a main Varan phal60 min
With a main Pav bhaji45 min
On the side Batatyachi bhaji20 min
On the side Zunka20 min
To drink Masala chai10 min
Something sweet Shrikhand20 min
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