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.