Wheat flour-1cup or as required
Oil for deep frying
Cover and cook the pumpkin in the microwave for 5 mins.Mash it,add the jaggery and get it back to the microwave for 2 to 4 mins.Let the mix blend together well.Take this out and add the nutmeg powder.Mix well.Now add the fennel seeds and add the flour little by little.Keep mixing the dough until it reach the right consistency;thats like that of a chappati dough.Leave it aside covered for 10 mins.Heat oil to deep fry.Apply little oil to the worktop.Roll out the dough.Roll out similar to the thickness of normal puris.Cut out the puris using a cutter of your choice.Deep fry each puris.While doing that leave the remaing raw puris covered with a tea towel to prevent drying out.
Serve as a snack with hot tea or jlt!!!!!!
Adaptated from Madhura's recipe;
I have used black jaggery because i had that at hand.For golden coloured puris use yellow jaggery.
Traditionally red pumpkin is used for this recipe.
Will stay good for a week.