| 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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