When I saw a small red pumpkin in farmer’s market, it reminded me of my childhood. My gradma (aajji) used to make gharage (घारगे) and dhapate (धपाटे). I used to love eating gharage after coming home from school. ‘Gharga’ is a sweet pumpkin puri and of couse a deep fried puri. Dhapata on the other hand, is a savory version and it’s not deep fried, so it’s more like a paratha or thepla.
It must be healthy as there is nothing unhealthy – either ingredients or the process. Give it a shot.
Easy to make, no special ingredients and no much preparation.
- Pumpkin - 1 cup, cubed and steamed
- Whole Wheat flour - 1 cup
- Besan - 1/2 cup
- Green Chilis - 1-2 finely chopped
- Garlic - 2-3 finely chopped
- Ginger - 1 table spoon, finely grated
- Sesame seeds - 1 table spoon
- Ajwain seeds - 1 table spoon
- Fenugreek seeds - 1/2 table spoon
- Turmeric - 1/2 tea spoon
- Salt - to taste
- Sugar - 1/2 tea spoon
- Oil - as needed
- Cilantro - 4-5 springs, finely chopped
- Cut pumpin into big pieces, wash it nicely and also remove the center part that might contain seeds,
- Steam these big pieces for 5-8 minutes, until the pumpkin becomes tender.
- Meanwhile, cut green chilis and garlic into fine pieces. Grate some ginger.
- Once steamed, let it cool. Rinse it with cold water to quicken the process.
- Smash it with hands and make sure there are no lumps.
- Add finely chopped chilis, garlic, ginger, salt, sugar, turmeric and all the seeds.
- You can also cilantro but it's optional.
- Add whole wheat flour and besan gradually and prepare dough. Pumpkin should have enough water so add water only if needed.
- If the dough feels very sticky, add more wheat flour but also adjust the amount of salt.
- Use some oil, to knead the dough.
- Now make small balls and roll it into small parathas, use wheat flour for dusting.
- Roast them lightly on a tawa using ghee.
- Ready to serve!