Crispy and sweet, these Maharashtrian Bhoplayache Gharge / Sweet Pumpkin Puris tastes delicious. These Lal Bhoplayache Gharge (लाल भोपळ्याचे घारगे) are a traditional Maharashtrian dish that’s perfect to serve with a cup of tea or coffee or as a dessert / sweet or even as a side with the main meal.
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This Bhoplyache Gharge recipe uses a very quick and easy method to make this Sweet Pumpkin Poori that puffs up like a balloon and doesn’t soak up oil, so you can enjoy it not just during festivals and special occasions but also whenever you please. Check out how to make Maharashtrian Bhoplyache Gharge in a quick video below.
Quick, easy to follow video with step-by-step instructions of how to make Bhoplayache Gharge:
Bhoplyache Gharge is more than just a snack; it’s a Maharashtrian delicacy that brings nostalgic memories of its rich traditions and lively cultures. This beloved Marathi speciality has been enjoyed for generations for its delicious taste. As this Sweet Pumpkin Poori is so easy to make, it can be enjoyed during festivals and special occasions as well as whenever you fancy a treat 😊
What exactly is Gharge?
Gharge / Gharya (घार्या) is nothing but a sweet fried puri made with a delicious blend of pumpkin and jaggery. Yes, that’s right, it’s a puri made with pumpkin as one of the main ingredients. This Bhoplyachi Poori has such a great balance of flavors and textures that it will be very hard for anyone who tries it to guess that it contains pumpkin!!
Apart from pumpkin, Gharge’s flavour is enhanced by its other ingredients too.
Jaggery (Gur) adds its distinctive flavour
Green cardamom (Elaichi) powder adds a wonderful aroma
Turmeric (Haldi) powder gives it a beautiful colour
Rice flour makes puris nice and crisp
Use of khus khus (poppy seeds) is optional but it will definitely enhance its flavour and texture.
Process of Making Bhoplyache Gharge
There are various methods of preparing Lal Bhoplyachya Gharya and there are regional variations in ingredients used, taste and flavours. But the method I have used in this recipe uses just a few common ingredients and is by far the best and easiest method of making Pumpkin Gharge, so much so that even new cooks can confidently make best tasting Ghargya during their first attempt.
This method uses pressure cooker to melt jaggery and cook pumpkin to perfection. Mashing them together whilst still warm ensures both flavours integrate well with each other.
Important point to remember is not to add any water whilst pressure cooking or kneading the dough.
Roll puri that is neither too thick nor too thin and fry it in hot oil on medium heat and watch it puff up like a balloon.
This cherished authentic Maharashtrian recipe is a crowd-pleaser and can be served for any festivals like Ganeshotsav, Gudi Padwa, Sankranti, or Holi or for birthdays and anniversaries.
So, gather your ingredients to create this traditional Sweet Pumpkin Puffs that connect you to the rich cultural heritage of Maharashtra and offers a delightful treat to share with loved ones.
Here’s a closer look at freshly made Lal Bhoplyache Gharge ready to be served.
Measurements for all OvalShelf Recipes:
1 Cup = 250ml , 1 TBSP = 15ml, 1 tsp = 5ml
Check out the Recipe Card and Step-by-Step Instructions with Photos below.
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Recipe Card for Maharashtrian Gharge:
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Step-by-step instructions with photos for Lal Bhoplyachya Gharya:
• In a pressure cooker add pumpkin (Kaddu / Bhopla) and jaggery (Gur).
• DO NOT add any water. Secure the lid.
• Pressure cook for 3 whistles on medium heat.
• Then wait until all the pressure has released naturally.
• Open the pressure cooker and remove the contains in a wide bowl.
• Mash these while it’s still warm.
• After it cools down add turmeric (Haldi) powder, salt, ¼ tsp poppy seeds (Khus Khus)(optional), green cardamom (Elaichi) powder, rice flour and mix well.
• Start adding wheat (Gehoon/Chapati) flour (a little at a time) as needed (around 1-1¼ cup) and mixing.
• Knead to form a smooth, medium consistency dough. DO NOT use any water.
• Apply 1 tsp oil, cover and let it rest for 10 mins.
• Then make 12-14 small equal sized balls.
• Roll puris that are neither too thick nor too thin, using some oil if necessary.
• Spread some poppy seeds (Khus Khus) (optional) on one side of the puri.
• Roll once again with a rolling pin so that they stick to the puri.
• Now deep fry puris on medium setting in hot oil.
• Carefully splash some oil on top.
• Fry until it turns golden brown on both sides.
• Remove and keep on a kitchen roll.
• Fry rest of the Gharge's in this manner.
• Delicious, crispy Bhoplyache Gharge / Sweet Pumpkin Puris are ready to serve!
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