Relish the puffy delight of pumpkin accompanied by a tangy dip with a sip of chilled chaas or Jaljeera ...
Take a large piece of red pumpkin and peel the skin off (after washing) and grate it finely into thin slices using a grater.
Take a bowl and add a cup of wheat flour into it and drop in the grated pumpkin and sprinkle the required salt.
Tip in the measured quantity of ghee, red chili powder, coriander powder, jeera powder, turmeric powder and ajwain seeds and sugar into it and splash in a little water and knead it into a thick and firm dough and close it with another bowl and let it rest for about fifteen minutes approximately.
After a while, take the dough and knead it once again gently for a minute or two.
Take small portions in the size of gooseberry and make even sized balls out of it.
Flatten them and using a Chakla Belan (roti Maker) in the size of a regular wheat puri.
Heat enough oil in a kadai and when it is heated up, drop in one or two flattened puri and using a slotted spoon just flip through the puris and sprinkle a little heated oil from the sides over them.
You will notice the puris popping up and at this stage just flip the puris gently to the other side and when it turns golden brown take it out and place over a plate covered with a paper towel.
Similarly fry all the puris and serve hot with a green chutney (mint or coriander) raita or Chana Masala.