Dudyache Wade are Pumpkin Pooris made both as sweet and spicy versions. Fresh Pumpkin puree is used in the dough to make these delicious pooris.
When I was searching for pooris starting with D, I came across Dudyache Wade from Raksha and she had made it as sweet pooris. These are much like the Mangalore Buns, that uses ripe bananas. In Goa, they call these pooris as wade, pronounced as WA of (Wall) and they. So it sounds like WA-they. Since I was keen on making only spicy versions of pooris, I decided to ask her if she can share the recipe. She said they normally add red chili powder and salt.
So with that in mind, I decided to go ahead and make it. I asked Amma to make it for us during our Sunday breakfast rituals. And I sat there clicking pictures. Amma had made chana masala and Moong dal and both the side dishes paired well with these spicy pumpkin pooris.
We are starting the third week of BM#109, where I am going to share AtoZ Indian Pooris with alphabets D, E and F for this month.
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Step By Step Pictures for making spicy pumpkin poori
Dudyache Wade | Spicy Pumpkin Poori
1 cup Pumpkin grated
2 cups Wheat Flour
2 tbsp Curds / Yogurt
1 tsp Red Chili Powder
A Pinch Turmeric Powder
1 tsp Cumin Seeds
Salt to taste
Cooking Oil for deep frying
How to make spicy pumpkin poori
Wash and grated the pumpkin.
Take the grated pumpkin along with other ingredients in a bowl and mix well.
Slowly add water to knead to a stiff dough.
Heat a kadai with oil and when ready to fry, knead the dough and pinch out into equal small balls.
Dust with flour and roll out to 5 inch discs.
Gently slide the poori to fry on both sides.
Remove and repeat with rest of the dough.
Serve with side dish of your choice.