Recipe - Red Pumpkin Poori

2 cup Whole wheat flour
1 cup Pumpkin skinned; boiled, and
mashed to a fine pulp
2 tablespoon Dark brown sugar
One fourth teaspoon Cardamom powder
2 teaspoon Vegetable oil; heated
1 One half cup Water
Vegetable oil for deepfat
frying

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 JEWISHFOOD digest Volume 98 #007 by David Fillingham
dfillingham@earthlink.net on 5 Ja, n 1998