Bhopalyache Gharge – Marathi Recipe

Bhopalyache Gharge is one of the best Maharashtrian Marathi food, which is loved by every age group people in Maharashtra. This recipe is made with some ingredients only. The recipe is very healthy and best for snacks also. You can eat this with tea or coffee or when you traveling you can eat it. This tastes sweet which is its best quality.

Bhopalyache Gharge - Marathi Recipe

In this post, we are going to give you Bhopalyache Gharge’s easiest recipe which will help you a lot to make it. If you like this recipe then please share it with your friends and family members.

Ingredients:

Ingredients to make Bhopalyache Gharge:

  • 2 cups of Wheat flour
  • 1 cup Jaggery (Gudh)
  • 2 tablespoon Rice flour
  • 1 cup grated Pumpkin
  • 1/4 tablespoon Nutmeg powder
  • 1/2 tablespoon Fennel seeds (Optional)
  • Salt as per taste
  • 1 tablespoon Ghee
  • 2-3 tablespoon Oil for frying the gharge

Instructions:

  1. Firstly to make the Bhoplyache Gharge means pumpkin snack we want to peel the pumpkin and grate it and put it in one bowl.
  2. Take a Nonstic pan, add ghee or oil to it, and heat it on gas at medium flame for 2-5 Minutes.
  3. if oil/ghee is heated then add grated pumpkin in it. And fry it for 2-3 Minutes.
  4. After mixing add Jaggery (Gudh), And salt as per taste. Mix it well till you will get the smell. We suggest using a grated guide means jaggery.
  5. Cook the entire mixture for 5 to 7 minutes and mix it well.
  6. When you will understand the pumpkin is mixed well with the mixture and you are getting the smell to turn off the gas and keep aside the mixture for 20 minutes.
  7. After 20 minutes the mixture will get cool down, then put the mixture in a mixer jar and grind it to make it puree.
  8. If you want you can blend it if you don’t then you can skip this step.
  9. Take one Bowl again and take wheat flour and rice flour and mix it. Now add fennel seeds and nutmeg powder. And Mix it well.
  10. Fennel seeds is also optional to add. So you can also skip this step if you don’t want to.
  11. In the bowl add pumpkin puree in it and make a Dough of it.
  12. It is important don’t add water to the making of the dough.
  13. Now cover the bowl and keep it aside to rest for 15 to 20 minutes.
  14. Take the bowl and dough again, and now knead it again to make it even.
  15. If you feel the dough is ready for the further process then keep it as it is, If anything is incomplete then add the missing part in it.
  16. Make small balls of dough and check the thickness.
  17. This is important to not use any flour when you are frying the puri. You can use some oil.
  18. Take one vessel and add oil to it and heat up the oil for 5 minutes at medium flame.
  19. When the oil is heated put puri’s in the oil to fry it. Fry it till the puri turns golden color from both sides.
  20. When the pumpkin gharge puri’s gets nice golden color from both sides take it out of the dish.
  21. Now your Bhoplyache Gharge is ready for serving.

You can store these puri’s for 7 to 8 days very easily because they have a very good shelf life.

You can eat it as it is or you can eat it by rolling it.

This Recipe is best for the small kid’s lunch box and younger kids also.

Notes:

  • When you are making any pumpkin puri, try mostly to use wheat flour (You get it from the Nerby store). The Wheat Flour makes the pumpkin puri more tasty and Crispy and it will get more shelf life. 
  • Rice flour also makes the pumpkin puris great and crispy.
  • Please don’t use nutmeg powder in any sweet, because it will lose its flavor on storing. 

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