Gharge are delicious sweet 'pooris' made with pumpkin. Gharge are very easy to make and serve as a tasty tea time snack. The dough can be prepared in advance and stays good for 2-3 days in the refrigerator. Fresh gharge can then be made quickly at the time of serving. Instead of preparing the dough in advance, you can also make the gharge in advance too and store them in a container for up to 2-3 days to serve whenever you want. They taste equally good, hot or at room temperature.
- Pumpkin - 3/4 cup grated
- Jaggery (gud) - 1/2 to 3/4 cup
- Clarified butter (Ghee) / Oil - 1 & 1/2 tsp
- Wheat flour (Ata) - About 2 & 1/4 cups
- Salt - 1/4 tsp
- Mix the grated pumpkin, 1 tsp ghee or oil, and 1/2 to 3/4th cup of jaggery (depending on the level of sweetness that you prefer) in a pot, and keep on low heat.
- Stir continuously only for a minute till all the jaggery dissolves.
- Add 1/4 tsp salt and then add wheat flour little by little. Mix with a spoon first and then knead with hands till a semi hard dough (just like 'poori' dough) is formed.
- Apply 1/2 tsp oil/ghee on top and knead again to make it smooth.
- Keep covered for 15 minutes. (This dough can be stored in the refrigerator for later use, up to 2-3 days.)
- Divide the dough into 1" big parts and then roll each part into small circles or 'pooris'. Use more wheat flour for dusting, if required, when rolling.
- Deep fry all 'pooris' till they are golden brown in color on both sides.
- Remove on a paper towel.
- Serve hot or allow to cool down and store in a container before serving, for up to 3-4 days. You may want to warm it up (covered) in a microwave for a few seconds just before serving.