Pumpkin wade or Pumpkin pooris can be sweet or spicy in taste. These are also known as “Dudyache wade”. Dhudhi as you all know is pumpkin. I always had Mangalore buns which are made of bananas. My mom in law taught us to make these pumpkin pooris which are very similar to the Mangalore buns. In Goa we call these pooris as wade, pronounced as WA of (Wall) and they. So it sounds like WA-they. I hope I have not confused you all now.
There is a story why I made these wade. My dad got a huge red pumpkin to his house and they sent a big piece to my mom in laws house. So mom in law made pumpkin wade and she called us to tell what she made out of that pumpkin. Then she told the entire recipe to my hubby and both I and my hubby made this yummy dish which we all devoured.
These sweet wade are a great way to eat pumpkin. A pumpkin hater will not know anything about the main ingredient (pumpkin) in these pooris. You can make these for your child who might be a fussy eater. He or she will love it. Also don’t forget that pumpkins are a rich source of vitamin A which is good for eyes. They also protect the heart by stabilizing the blood pressure.
After making the pooris from the dough if some extra dough remains, you can store it in an airtight container in the fridge for upto 2 days and make them for breakfast or evening snacks. Serve these pumpkin wade with shrikhand or simply have it as a tea time snack. I love to have these with kheer.
Ingredients: Prep. Time: 60 Minutes, Makes around 30 pooris
For the dough:
3 cups whole wheat flour
2 cups red pumpkin, peeled and finely chopped
4 teaspoon cumin seeds
½ cup jaggery, grated
2 teaspoon sesame seeds
Cooking soda, a pinch
2 tablespoon oil
Salt to taste
For deep frying:
3 cups Oil or as needed
Procedure:
1) Pressure cook the pumpkin by adding sufficient water for 3 whistles. Switch off the gas and let it cool down.
2) After the pressure gets released, open the pressure cooker, drain and retain the water.
3) Now in a mixing bowl, add the whole wheat flour, boiled pumpkin and other ingredients and mix well. Add 1/ 2 cup water, preferably the water which was used to boil the pumpkin.
4) Knead well to make a soft pliable dough. Ensure that the pumpkin gets nicely mashed while making a dough.
5) Keep the dough covered with a lid or soft muslin cloth for 20 Minutes.
6) After 20 Minutes, apply some oil to your hands.
7) Make small balls from the dough. ( a little bigger than marble size)
8) Spread some loose flour on the rolling table and flatten the balls into small circles of approximately 2 inches in diameter. Do not flatten the dough like regular pooris, as the wade will be crispy. Flatten them a bit thicker than that we do for regular pooris.
9) One by one flatten all the balls into small thick pooris and keep them ready on a separate plate.
10) In a kadai or wok, add oil. Let the oil get heated.
11) Now add one flattened wade/poori into the hot oil carefully.
12) Using a frying spoon or slotted spoon gently press the poori, put some hot oil on top and move in a circular way.
13) You will notice that the poori gets puffed and rises up. At this point, turn it to the other side and fry till it turns golden brown. Do not keep the poori in oil for more than 3 Minutes else it will become brittle.
14) Drain it on kitchen towel.
15) Continue the deep frying process for all the other flattened pooris.
Serve them while they are still hot
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