Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Whole wheat flour |
1 cup | Pumpkin skinned; boiled, and mashed to a fine pulp |
2 tablespoons | Dark brown sugar |
¼ teaspoon | Cardamom powder |
2 teaspoons | Vegetable oil; heated |
1½ cup | Water |
\N \N | Vegetable oil for deep-fat frying |
Slightly sweet, with the unique taste of pumpkin, these are a hearty between meal snack. As a bread, with pieces of cheese, they are good for picnic lunches and other occasions.
Mix all the ingredients and form them into a dough. Roll somewhat thicker than a plain poori, and fry in oil as directed in the Poori recipe.
Posted to JEWISH-FOOD digest Volume 98 #007 by David Fillingham <dfillingham@...> on 5 Ja, n 1998