Ingredients
- 2 cups pumpkin, peeled and finely chopped
- 3 cups whole wheat flour
- ½ cup jaggery, grated
- 4 teaspoons jeera
- 2 teaspoons til
- 1 pinch baking soda
- 2 tablespoons oil
- Salt to taste
- Oil for frying
Preparation
- Add 4 cups water to the pumpkin and pressure cook for 3 whistles. Cool.
- Drain and retain water.
- Mash pumpkin and jaggery. Add all other ingredients including the drained water if needed and knead. Cover dough with a muslin cloth for 20 minutes.
- Divide dough into small balls and roll out into thick pooris of 2" diameter.
- Heat oil and deep fry or air fry.