Pumpkin can be used in a variety of ways. Not just the simple pumpkin sabji with methi seeds, but raita and sambhar, too, turn out tasty and nutritious when prepared using this humble vegetable.
Today, I am sharing another recipe that has pumpkin as the main ingredient.
It’s sweet to taste, but can also be made savoury with a little change in the ingredients used. Pumpkin, though, remains a constant, as does the method of preparation — deep frying.
SWEET PUMPKIN PURI
The sweet pumpkin puri, or vada, if you wish to call it that, has jaggery as the sweetener and not sugar, so this makes it healthy, too, and you don’t need to worry too much about cholesterol because we will use ghee to deep fry the puri.
Pumpkin – 250 gms
Jaggery – 1 small bowl
Wheat Flour – 2 cups
Rava (Sooji) – 1 tablespoon
Salt – a pinch
Ghee – to fry
Wash and peel the pumpkin and chop it into medium-sized pieces.
Pressure cook the pumpkin pieces for 5 to 10 minutes, or one whistle.
Bring it out, and once cool, mash it well.
Place a pan on the gas and put in the mashed pumpkin and then the jaggery.
Allow the jaggery to melt on low flame. Make sure the pumpkin paste and jaggery don’t stick to the bottom of the pan.
Once the jaggery has melted, switch off the gas and take the pan off.
In a large bowl, take the wheat flour, the rava, salt, and mix well.
Then, add in the cool pumpkin+jaggery paste.
Do not add water.
Mix all these ingredients very well to form a dough.
If it feels sticky, use oil to grease the palms while kneading the dough.
Once the dough is made, leave it aside for 10 to 15 minutes.
In a kadhai, take some ghee–either homemade ghee, or store-bought.
Heat the ghee well.
In the mean time, make small balls of the puri dough.
Then, place a ball on your greased palm, pat it flat into a thick puri and slowly slide it into the kadhai.
Fry well from both sides till golden brown and remove it on a paper napkin.
FOR SAVOURY PUMPKIN PURI:
Instead of jaggery, add turmeric powder, red chili powder, salt, coriander powder, and deep fry in oil.
You can have these savoury puris either as is, or with your favourite pickle.
A cup of cooked pumpkin – the quantity we used in the recipe above – provides us with an array of nutrients: proteins, fibre, vitamin A, vitamin C, potassium, manganese, copper, vitamin B2, and iron.
Being bright yellow-orange in colour, pumpkin provides us with beta carotene that’s necessary for strengthening our immune system to fight off infections.
It also makes pumpkin good for our eyes.
The beta carotene in the pumpkin makes it a good skin-food, keeping our skin healthy and protecting it from UV rays.
It is rich in fibre and low in calories which makes this veggie the perfect choice for weight-loss.
TWO FUN PUMPKIN RECIPES:
While chopping pumpkin, keep aside the peel. It comes in handy for preparing a chutney that’s way different from the usual ones we make.
Here’s the recipe:
Pumpkin can also be used to prepare raita, especially during the summers. It’s an easy-to-prepare recipe that doesn’t need a lot of time or ingredients.
Check out this recipe:
Do try out these recipes to reap the benefits of this squash vegetable. They are good for the health, and fun to make when running low on time and energy.
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