Bun Puri with pumpkin & grated jaggery


  1. Pumpkin ( with orange skin) – 1 cup, grated
  2. Thick curd – 1 cup
  3. Powdered/ grated jaggery – 1/2 cup / to taste
  4. All purpose flour – 2 3/4 cups
  5. Pepper powder – 1/2 tsp
  6. Oil – 4 tsp + as needed to deep fry
  7. Salt – 1 tsp
  8. Baking soda – 1/2 tsp


  1. Heat 2 tsp of oil & saute the grated pumpkin on medium high heat for 2 minutes. Let cool.
  2. Add the powdered jaggery, pumpkin, baking soda, pepper powder & salt to the curd & mix well.
  3. Add the flour little by little till you get a slightly stiff dough ( it should be harder than the chapathi dough).
  4. Add 2 tsp oil & knead well. Apply little oil on the kneaded dough & keep covered for 3-4 hours / better overnight in your fridge for fermentation.
  5. Divide the dough into small balls ( these should be of the same size as that of puris) & roll out ( it should be a bit thick to puff up).
  6. Deep fry the rolled out puris in hot oil. Drain on kitchen towels. Serve hot.
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