Red Pumpkin Puri Recipe – Authentic Indian Sweet Snack

Last Updated on 4 months by Neha Deshmukh

Red Pumpkin Puri Recipe – Authentic Indian Sweet Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a sweet treat that’s a little different, a little special, and totally delicious. Well, let me introduce you to Red Pumpkin Puri – a delightful Indian snack that’s been a family favorite for generations. I first made these with my grandmother, and the sweet, warm aroma instantly takes me back to her kitchen. It’s surprisingly easy to make, and the result is a wonderfully soft, subtly sweet puri that’s perfect with a cup of chai.

Why You’ll Love This Recipe

These aren’t your everyday puris! Red pumpkin adds a natural sweetness and beautiful color, making them a unique and festive treat. They’re perfect for a quick snack, a special occasion, or just when you’re craving something a little homemade. Plus, they’re surprisingly easy to whip up – even if you’re new to Indian cooking.

Ingredients

Here’s what you’ll need to make these golden beauties:

• 1 cup (approx. 240ml) peeled and grated red pumpkin
• 1.5 cup (approx. 180g) wheat flour (atta)
• ½ cup (approx. 100g) crushed jaggery
• ¼ teaspoon cardamom powder
• ¼ teaspoon cinnamon powder
• ¼ teaspoon salt
• 1 teaspoon oil
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Red Pumpkin Varieties & Selection: Look for a bright orange, firm red pumpkin. The smaller ones tend to be sweeter. You’ll need about 200-250g of pumpkin for this recipe.
• Jaggery: Types and Substitutions: Jaggery (gur) is unrefined cane sugar, giving a lovely caramel-like flavor. I prefer the dark jaggery for a richer taste. If you can’t find jaggery, you can substitute with packed brown sugar, but it won’t have quite the same depth of flavor.
• Wheat Flour: Choosing the Right Kind: Whole wheat flour (atta) is the traditional choice. Make sure it’s finely ground for the best texture.
• Spice Blend: The Aroma of Cardamom & Cinnamon: Freshly ground cardamom is always best! A little goes a long way, so don’t overdo it. Cinnamon adds a lovely warmth that complements the pumpkin beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the red pumpkin finely. You want it to be almost like shreds.
2. Heat 1 teaspoon of oil in a pan over low heat. Add the grated pumpkin and sauté for about 2 minutes. Cover the pan and cook for another 2-3 minutes, until the pumpkin softens.
3. Now, add the crushed jaggery and salt to the pumpkin. Mix well and cook just until the jaggery melts completely. Don’t overcook it, or it will become too hard.
4. Transfer the pumpkin mixture to a plate and let it cool slightly until it’s warm enough to handle.
5. In a large bowl, add 1 cup of wheat flour, cardamom powder, and cinnamon powder. Gradually add the remaining flour, mixing with the pumpkin mixture to form a stiff dough. You shouldn’t need to add any water!
6. Let the dough rest for 15-20 minutes. This allows the flour to hydrate and makes the puris easier to roll.
7. Roll the dough into small balls, about 1 inch in diameter. Flatten each ball into a thick puri – they should be thicker than regular puris.
8. Heat oil for deep frying over medium heat. Carefully drop the puris into the hot oil, a few at a time.
9. Fry until golden brown and puffed up. Drain on paper towels to remove excess oil.

Expert Tips

Want to make sure your puris turn out perfectly? Here are a few tips I’ve learned over the years:

• Achieving the Perfect Puri Puff: The key to a puffy puri is the right dough consistency and the correct oil temperature. Don’t add water to the dough if you can avoid it – a stiff dough is essential.
• Preventing Stickiness During Rolling: If the dough is sticking to your rolling surface, lightly dust it with wheat flour.
• Oil Temperature for Optimal Frying: The oil should be hot enough to cook the puris quickly, but not so hot that they burn. A good test is to drop a tiny piece of dough into the oil – it should sizzle and rise to the surface immediately.

Variations

Want to get creative? Here are a few ways to customize this recipe:

• Vegan Adaptation: Ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Gluten-Free Option (Using Alternative Flours): You can try using a gluten-free flour blend, but the texture will be slightly different. A mix of rice flour and potato starch works well.
• Spice Level Adjustment (Adding a Pinch of Chili): My friend loves to add a tiny pinch of chili powder for a little kick!
• Festival Adaptation (Diwali or Holi Special): These are especially lovely during festivals. You can even add a few chopped nuts to the dough for extra richness.

Serving Suggestions

Serve these warm with a dollop of ghee, or enjoy them at room temperature as a snack with a cup of masala chai. They’re also delicious with a side of yogurt!

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They might lose a little of their crispness, but they’ll still be tasty.

FAQs

Got questions? I’ve got answers!

What is the best type of pumpkin to use for this recipe?

A bright orange, firm red pumpkin is ideal. Smaller pumpkins tend to be sweeter.

Can I make the dough ahead of time? If so, how should I store it?

Yes, you can! Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.

How do I know if the oil is hot enough for frying?

Drop a tiny piece of dough into the oil – it should sizzle and rise to the surface immediately.

Can I bake these puris instead of frying?

While you can bake them, they won’t have the same texture as fried puris. They’ll be more like cookies.

What is jaggery, and where can I find it?

Jaggery is unrefined cane sugar. You can find it at Indian grocery stores or online.