Bhopla gharge - Pumpkin sweet poori

Bhopla gharge - Pumpkin sweet poori - pumpkin sweet fritters is very easy to make.

Bhopla gharge / Pumpkin fritters are served as breakfast, a side dish or as a snack.

Pumpkin is known as bhopla(Marathi), Kaddu(Hindi), Kumbalkai (Kannada). Pumpkin is easily available in India at all time in the year.

Gharghe - Pumpkin poori - Ready to eatGharghe - Pumpkin poori - Ready to eat

Usually red pumpkin is used for making gharge. You may use yellow / white pumpkin for this subji. All types of pumpkin taste good in this dish.

How to make Lal Bhopla gharge - Pumpkin sweet poori - Pumpkin sweet fritters

Main ingredients for Lal Bhopla gharge - Pumpkin sweet poori - Pumpkin sweet fritters

Pumpkin - Bhopla - Kaddu
Powdered jaggery - gudPowdered jaggery - gud
whole wheat flourwhole wheat flour
ghee - clarified butterghee - clarified butter

Ingredients for pumpkin Lal Bhopla gharge - Pumpkin sweet poori - Pumpkin sweet fritters

  • Bhopla/Pumpkin  – 1 cup grated
  • Wheat flour - about 1 1/2 cup, more or less as needed.
  • Rava/suji/semolina - 1 tbsp
  • Salt – a pinch
  • Jaggery - 1 cup
  • Ghee/oil - 1 tbsp
  • Vegetable oil for deep frying

Optional Ingredients

Pumpkin / bhopla gives it's own flavor. These additional flavors, you may add if you wish. Add only one or a combination as you wish. I did not add any of these today.

  • Cinnamon powder - a pinch
  • Nutmeg powder - a pinch
  • Cardamom powder - a pinch

Step by step instructions for making Bhopla Gharge - Pumpkin sweet poori

Preparation for making making Bhopla Gharge - Pumpkin sweet poori

  1. Wash pumpkin under running water.
  2. Remove skin with a peeler or a sharp knife.
  3.  Cut pumpkin in large pieces and grate it.
  4. Grate jaggery or powder it. I powdered it.

Add grated pumpkin and grated/powdered jaggery to a pan and heat it.

Mix pumpkin and jaggery well.

As you continue heating and mixing, jaggery will start to melt.

Continue cooking.

Jaggery+pumpkin mixture will release some water.

Continue cooking till all the jaggery is melted.

Bhopla / pumpkin will be cooked by that time.

When all the jaggery is melted, switch off the flame.

Add a tablespoon of ghee to the pumpkin mixture. Ghee will melt because of the heat.

Mix well and let cool completely.

Add 1 cup wheat flour and rava/semolina to the pumpkin/ jaggery mixture.


After adding 1 cup wheat flour and mixing, add more flour as needed to make a stiff dough. 


Form dough in to a ball.

Keep aside for 15-20 minutes.

After keeping the dough for some time, make small balls as shown in the picture.

Roll each ball into a small circle.

Do not use any flour for rolling. If necessary, if the mixture is sticking to the board or rolling pin, use a drop of  oil for rolling.

Heat oil in your kadai/pan for frying ghagre.

Fry one or two at a time. Do not add too many at a time.



Take out gharge - pumpkin poori from oil when it is done and drain carefully.

Put on a colander to cool.


Tips and variations

  • Store gharge in an airtight container.
  • You may store at the room temperature. 
  • Gharge will keep good for about a week.
  • Serve for breakfast or as a snack.
  • You can give them as a school lunch
  • Take for a picnic.

Go to more Bhopla Kaddu Pumpkin recipes

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