To begin with Pumpkin Wade, pressure cook the pumpkin by adding sufficient water for 3 whistles

Switch off the gas and let it cool down

After the pressure gets released, open the pressure cooker, drain and retain the water

Now in a mixing bowl add the whole wheat flour, boiled pumpkin and other ingredients and mix well

Add 1/ 2 cup water, preferably the water which was used to boil the pumpkin

Knead well to make a soft dough

Ensure that the pumpkin gets nicely mashed while making a dough

Keep the dough covered with a lid or soft muslin cloth for about 20 minutes

After 20 Minutes, apply some oil to your hands and make small balls from the dough

Spread some loose flour on the rolling table and flatten the balls into small circles of approximately 2 inches in diameter

Do not flatten the dough like regular pooris, as the wade will be crispy

Flatten them a bit thicker than that we do for regular pooris

One by one flatten all the balls into small thick pooris and keep them ready on a separate plate

In a kadai or wok, add oil

Let the oil get heated

Now add one flattened wade/poori into the hot oil carefully

Using a frying spoon or slotted spoon gently press the poori, put some hot oil on top and move in a circular way

You will notice that the poori gets puffed and rises up

At this point, turn it to the other side and fry till it turns golden brown

Do not keep the poori in oil for more than 3 minutes else it will become brittle

Drain it on kitchen towel

Continue the deep frying process for all the other flattened pooris

Serve Pumpkin Wade with Sabudana Kheer or you can have it with Masala Chai during your tea time break