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

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