Pumpkin Wade | Pumpkin Pooris | Dudyache Wade

Pumpkin wade or Pumpkin pooris can be sweet or spicy in taste. These are also known as “Dudyache wade”. Dhudhi as you all know is pumpkin. I always had Mangalore buns which are made of bananas. My mom in law taught us to make these pumpkin pooris which are very similar to the Mangalore buns. In Goa we call these pooris as wade, pronounced as WA of (Wall) and they. So it sounds like WA-they. I hope I have not confused you all now.

There is a story why I made these wade. My dad got a huge red pumpkin to his house and they sent a big piece to my mom in laws house. So mom in law made pumpkin wade and she called us to tell what she made out of that pumpkin. Then she told the entire recipe to my hubby and both I and my hubby made this yummy dish which we all devoured.

These sweet wade are a great way to eat pumpkin. A pumpkin hater will not know anything about the main ingredient (pumpkin) in these pooris. You can make these for your child who might be a fussy eater. He or she will love it. Also don’t forget that pumpkins are a rich source of vitamin A which is good for eyes. They also protect the heart by stabilizing the blood pressure.

After making the pooris from the dough if some extra dough remains, you can store it in an airtight container in the fridge for upto 2 days and make them for breakfast or evening snacks. Serve these pumpkin wade with shrikhand or amrkhand or simply have it as a tea time snack. I love to have these with kheer. You can try these palak pooris too.

For the dough:
3 cups whole wheat flour
2 cups red pumpkin, peeled and finely chopped
4 teaspoon cumin seeds
½ cup jaggery, grated
2 teaspoon sesame seeds
Cooking soda, a pinch
2 tablespoon oil
Salt to taste

For deep frying:
3 cups Oil or as needed

Procedure: