Gharge (JFI - Jagery)

It is the time to binge (on oily stuff)... I shall (happily) do away with all the 'low fat', zero oil food, sit back, and eat all the deep fried snacks with nothing to mar my conscience! Ok, so I shall go on a diet after ALL the sweets are exhausted....
Everywhere that one goes , pumpkins meet the eye.. Halloween time! To me it means making Gharge, pumpkin puri. This is a deep fried Indian flat bread which has for it's main ingredient- pumpkin.
I got some nice pumpkin at the Farmers Market.. it was so bright and colorful, I was almost sorry to have cut it up to grate it for making Gharge!But it was great work out for the arms!
Take :
2 cups Grated pumpkin
1.5 cup grated jaggery (this makes it mildly sweet, the original taste)
1/2 cup Farina (rawa/ sooji)
1/2 cup rice flour
Pinch salt
Wheat Flour
1/4 tsp. Cardamom powder
1 tsp ghee
Oil for deep frying

Grate the pumpkin

Grate the jaggery
In a heavy bottomed wok or saucepan, add the ghee, pumpkin and cook it, when it is almost done, add the jaggery. The mixture will look like so...

Cook the above mixture well and once the jaggery melts , switch off the heat. Add about a tsp. of oil, add in the Farina and rice flour , mix well , cover and keep for around 2 - 3 hrs.
Add wheat flour, Now add as much as you can to make a nice chapatti like dough.
Take a small ping pong size ball, but instead of using a rolling pin, use a plastic cover, keep the dough ball in between and flatten it with your palm.
Deep fry till a lovey golden color. Drain on a tissue.

This is also my entry for JFI hosted by Kay (Towards a Better Tomorrow)

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