Heat ghee in a wok or kadai. Add grated pumpkin and jaggery. Sauté for few seconds. Cover and cook for 8-10 minutes or until pumpkin becomes mushy.
Add nutmeg and cardamom powder. Mix well. Switch off the flame and let it cool.
Transfer it in the blender and blend it into fine thick puree or mash it using spatula or masher. Don’t add water.
In a bowl take wheat flour, salt, cooked, mashed or blended Pumpkin. Mix well until mixture incorporates well with each other.
Knead it into a stiff dough. Add water only if required.
Cover and keep aside for 10 minutes.
In a wok, heat oil.
Knead the dough again. Take a small portion of it and make a ball.
Grease rolling board with little oil. Place a ball and Roll evenly from all the sides. It should be a little thick.
Fry Puris or gharge on the medium-low flame from all the sides till golden brown and fluffy.
Serve hot with tea or coffee or any curry.
