Pumpkin wade or pumpkin vada is a delicious red or yellow pumpkin snacks recipe. They are also called as pumpkin poori in Goa. This sweet and savory pumpkin recipe is prepared just like Mangalore buns. They may also be called as pumpkin buns and are made with whole wheat flour.
Pumpkin wade or Pumpkin pooris can be sweet or spicy in taste. These are also known as “Dudyache wade”. Dudhi as you all know is pumpkin. I always had Mangalore buns which are made of bananas. My mom in law taught us to make these pumpkin pooris which are very similar to the Mangalore buns. In Goa, we call these pooris as wade, pronounced as WA-they.
These sweet kaddu puri recipe is a great way to eat pumpkin. A pumpkin hater will not know anything about the main ingredient (pumpkin) in these pooris. You can make these for children who might be a fussy eater.
Pumpkins are a rich source of vitamin A which is good for eyes. They also protect the heart by stabilizing the blood pressure.
You might also like other pumpkin recipes like:
- Goan pumpkin subzi
- Pumpkin Pudding (Kaddu ka halwa)
- Pumpkin soup
- Pumpkin bharta / Mashed pumpkin recipe
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Ingredients used in making pumpkin poori snack:
- Flour: Whole wheat flour is used in making these delicious Goan style pumpkin wade.
- Pumpkin: Red or yellow pumpkin can be used in making this pumpkin vada.
- Cumin seeds: Cumin seeds are added for taste.
- Jaggery: Jaggery is used for adding sweetness to the Goan pumpkin pooris.
- Sesame seeds: Sesame seeds are also added for taste and flavor.
- Cooking soda: A little bit of cooking soda is added for making them fluff. Eno fruit salt can also be added.
- Oil: Any type of cooking oil can be used for deep frying pumpkin snack or dudhi puri.
Let us see the steps to make yellow pumpkin poori recipe:
- Pressure cook pumpkin by adding sufficient water for 3 whistles. Switch off the gas or heat and let it cool down. After the pressure gets released, open the pressure cooker, drain and retain the water.
- In a mixing bowl, add the whole wheat flour, boiled pumpkin and other ingredients and mix well. Add 1/ 2 cup water, preferably the water which was used to boil the pumpkin.
- Knead well to make a soft pliable dough. Ensure that the pumpkin gets nicely mashed while making a dough. Keep the dough covered with a lid or soft muslin cloth for 20 minutes.
- After 20 minutes, apply some oil to your hands and make small balls from the dough. (a little bigger than marble size)
- Sprinkle some loose flour on the rolling table and flatten the balls into small circles of approximately 2 inches in diameter. Do not flatten the dough like regular pooris, as the wade will become crispy. Flatten them a bit thicker than that we do for regular pooris.
- One by one flatten all the balls into small thick pooris and keep them ready on a separate plate.
- In a kadai or wok, add oil and let it get heated.
- Now add two to four flattened wade/poori into the hot oil carefully.
- Using a frying spoon or slotted spoon gently press the pooris, put some hot oil on top and move in a circular way.
- You will notice that the poori gets puffed and rises. At this point, turn it to the other side and fry till it turns golden brown. Do not keep the poori in oil for more than 3 minutes else it will become brittle.
- Drain it on kitchen towel.
- Continue frying pooris till all are done.
- Serve them while they are still hot.
Making in advance:
After making the dudhi poori from dough if some extra dough remains, you can store it in an airtight container in the fridge for up to 2 days and make pumpkin puri sweet for breakfast or evening snacks.
How to serve dudhi puris?
Serve these pumpkin wades with shrikhand or amrkhand or simply have it as a teatime snack. I love to have these with kheer. You can try these palak pooris too.
Pumpkin Vada | Pumpkin Poori | Dudyache Wade
Ingredients
For the dough:
- 3 cups whole wheat flour
- 2 cups red pumpkin peeled and finely chopped
- 4 teaspoon cumin seeds
- ½ cup jaggery grated
- 2 teaspoon sesame seeds
- Cooking soda a pinch
- 2 tablespoon oil
- To taste salt
For deep frying:
- 3 cups Oil or as needed
Instructions
- Pressure cook pumpkin by adding sufficient water for 3 whistles. Switch off the gas or heat and let it cool down. After the pressure gets released, open the pressure cooker, drain and retain the water.
- In a mixing bowl, add the whole wheat flour, boiled pumpkin and other ingredients and mix well. Add 1/ 2 cup water, preferably the water which was used to boil the pumpkin.
- Knead well to make a soft pliable dough. Ensure that the pumpkin gets nicely mashed while making a dough. Keep the dough covered with a lid or soft muslin cloth for 20 minutes.
- After 20 minutes, apply some oil to your hands and make small balls from the dough. (a little bigger than marble size)
- Sprinkle some loose flour on the rolling table and flatten the balls into small circles of approximately 2 inches in diameter. Do not flatten the dough like regular pooris, as the wade will become crispy. Flatten them a bit thicker than that we do for regular pooris.
- One by one flatten all the balls into small thick pooris and keep them ready on a separate plate.
- In a kadai or wok, add oil and let it get heated.
- Now add two to four flattened wade/poori into the hot oil carefully.
- Using a frying spoon or slotted spoon gently press the pooris, put some hot oil on top and move in a circular way.
- You will notice that the poori gets puffed and rises. At this point, turn it to the other side and fry till it turns golden brown. Do not keep the poori in oil for more than 3 minutes else it will become brittle.
- Drain it on kitchen towel.
- Continue frying pooris till all are done.
- Serve them while they are still hot.
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Note: This post was originally published on 30-Mar-2016 and is republished.
Where have you used jaggery , seaseme seeds n the recipe?
You have to mix jaggery and sesame seeds while making the dough with wheat flour and pumpkin puree.