Combine all the dry ingredients.
Add in the grated pumpkin and coriander and mix well. Heat a little oil and pour over the mixture, gently mixing as you go.
Knead into a firm dough with water.
Let it stand for 2-3 hours under cover.
Heat oil in a kadhai / wok.
Divide the dough into small portions, big enough to roll out into 2 ½-3 inch puris.
When oil is hot enough, fry the puris, pressing on them gently with a slotted metal spoon so they puff up and become golden.
Drain and serve with dahi or chutney.