| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | c | Whole wheat flour |
| 1 | c | Pumpkin skinned; boiled, and mashed to a fine pulp |
| 2 | tb | Dark brown sugar |
| 1/4 | ts | Cardamom powder |
| 2 | ts | Vegetable oil; heated |
| 1 1/2 | c | Water |
| Vegetable oil for deep-fat frying |
INSTRUCTIONS
Slightly sweet, with the unique taste of pumpkin, these are a hearty between meal snack. As a bread, with pieces of cheese, they are good for picnic lunches and other occasions. Mix all the ingredients and form them into a dough. Roll somewhat thicker than a plain poori, and fry in oil as directed in the Poori recipe. Posted to JEWISH-FOOD digest Volume 98 #007 by David Fillingham <dfillingham@earthlink.net> on 5 Ja, n 1998
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