1 cup Grated Pumpkin
½ cup Wheat flour
¼ cup Jaggery shredded
2tbsp Fine Semolina
3 crushed Cardamom
Oil for frying
Peel and grate pumpkin.
In a pan add grated pumpkin, cardamoms, shredded jaggery and cook on medium flame.
Cook till the pumpkin softens and the excess water (from pumpkin) evaporates.
Remove from flame and allow it to cool.
Once cool add wheat flour, semolina, ghee, salt to it and knead to firm dough.
Cover the dough and rest for 30 minutes.
Grease your hand with little oil. Divide the dough into lemon size balls.
Roll each of them into puri shape (round) using a roller pin. Or divide the dough into 2 parts. Roll each onto a rolling board. Use a cookie cutter to cut into equal size puri.
Now heat oil in a deep pan. Deep fry the puris until golden brown both sides.
Cool and store in airtight container. Remains fresh up to a week.