Ingredients:

2 cups pumpkin,
peeled and finely chopped
3 cups whole wheat flour
½ cup jaggery, grated
4 teaspoons jeera
2 teaspoons til
1 pinch baking soda
2 tablespoons oil
Salt to taste
Oil for frying

Preparation:

Add 4 cups water to the pumpkin and pressure cook for 3 whistles. Cool.
Drain and retain water.
Mash pumpkin and jaggery. Add all other ingredients including the drained water if needed and knead. Cover dough with a muslin cloth for 20 minutes.
Divide dough into small balls and roll out into thick pooris of 2" diameter.
Heat oil and deep fry or air fry