Red pumpkin poori
1 Servings
Ingredients
| Quantity | 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 |
| Vegetable oil for deep-fat frying | ||
Directions
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