Homely Maharashtrian

Bhoplyache Gharge

Poori Recipe, Perfect For Lunch

This is a nice poori recipe from the heart of Maharashtra, called bhoplyache gharge (also spelt Bhopalyache Gharge), made with just grated red pumpkin, jaggery, whole wheat flour, and spices. Unlike regular atta pooris, these have a mild sweetness from the jaggery and pumpkin combined, with a subtle earthy flavour. The word ‘bhoplya’ refers to pumpkin, while ‘gharge’ refers to the very deep-fried poori. You can have it at any time of the day, whether paired with a mild sabzi, the Maharashtra favourite shrikhand and aamras, aachar, or during tra time with tea. The simplicity of this poori recipe is where its charm lies, with the pumpkin making them moist and adding their trademark mild, typical sweetness; jaggery adds a deeper caramel-like taste. Whole-wheat flour helps keep the pumpkin mixture intact in the dough, with spices like nutmeg or cardamom completing the recipe. Some people like their pooris extra crispy, so they tend to add rice flour or semolina. This is a monsoon-special recipe, and even the pumpkin and jaggery mixture is cooked until soft, then combined with flour to form a dough, shaped into discs, and deep-fried until golden. Pumpkin season peaks close to post-monsoon and early winter time, with the vegetable’s early batches hitting the market during monsoons itself. Prepare it for any occasion you would like, be it a festive, celebratory one or just a treat-yourself dish.