To make the Bhoplyaache Ghaarge, first wash and peel the pumpkin. Chop it into fine cubes.

Add them to a pan alongwith 1/4 cup of water. Switch on the heat and add the salt. Cover and cook stirring occasionally.

When the pumpkin is cooked, add the jaggery and saute till it melts.

Saute till all the released liquid evaporates. Do not let the mixture dry too much.

Transfer it to a mixing bowl and let cool. Add to it the cardamom powder and mix.

When the pumpkin mixture cools down, add the flours and knead well into a slightly hard dough, or say a semi soft dough without using any water.

Keep covered for a while.

Heat oil in a kadhai for frying the ghaarge.

Take a small ball of the kneaded dough and roll into a small round disc using some oil for rolling it.

Alternatively, you can roll a big round disc and use a small circular cookie cutter, or a lid or a bowl for cutting of the ghaarge from the big one.

When the oil is fairly hot, just drop a tiny ball of dough to check if it rise to the surface immediately.

If it does, the temperature of the oil is just right for frying. Start by adding the rolled discs one at a time.

Start splashing the hot oil over it immediately and give it a light pressure once or twice with the back of the slotted spoon.

This helps the flatbread to puff up well. Immediately flip and fry the other side too.

Transfer to an absorbent paper and repeat the process for all the rolled out discs.

If during this process, if the oil becomes too hot and the ghaarge are turning out burnt, reduce the flame to medium for a while. But not for too long as at low temperature the ghaarge won’t puff up well.

These ghaarge require hot oil to puff up well. It is up to us to control the temperature of the oil while frying.

Serve the delicious Bhoplyaache Ghaarge for breakfast, evening snack or even during lunch or dinner with your meal.