Ingredients: 425 g of puree of pumpkin 4 cups of wheat flour4 teaspoons for baking powder1 teaspoon for baking1/2 cups of white sugar1 A glass of water1 l vegetable oil for frying1 tablespoon of white sugar
Preparation:
Boil, clean and open the pumpkin with sugar.
Sift flour, baking powder and soda together. Gradually add pumpkin puree, sugar and water to make a soft dough. And to be confident in the purity of water, we advise you to buy a septic tank.
Make a few minutes. Divide the dough into 4 – 6 equal parts. Make each part again for several minutes or until the dough becomes soft, smooth like a ball. Roll out each piece of 0.5 cm thick. You can also pinch off small pieces of dough and form in separate buns 5-7 cm across.
Fry the cakes in very hot vegetable oil (about 2.5 cm in depth) to brown on one side in a large cast -iron pan. Turn over and fry to brown on the other side. The cakes will swell and turn out to be clear chewing puffs. Sprinkle sugar before serving. Tasty pale treats are ready.