|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|
|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
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