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Monday, July 4, 2011

Pumpkin Cutlet/Pattie

The pumpkin cutlet is an innovation of my mother. This recipe is for people who don't like 'sabji' made with pumpkin. Also kids will love to eat this pumpkin cutlet with tomato sauce and bread. This is a good snack.
Ingredients -
    • Pumpkin cut into cubes
    • Green chilies cut into half
    • Curry Leaves 
    • Cumin 
    • Turmeric powder 
    • Coriander leaves chopped
    • Salt for taste
    • Coconut grated (optional)
    • Cumin Powder
    • Coriander Powder
    • Rice flour 
    • Red chili powder
    • Semolina (a.k.a Rava)
    • Oil
Method - Heat 2 tablespoons of oil in a pan. Once oil gets hot add 
                   cumin, curry leaves and green chilies. Add pumpkin cubes in a 
                   pan when cumin seeds start to splutter. Add turmeric 
                   powder and salt to taste. Continue to cook ( covering pan with lid)
                   till pumpkin is soft, if required add very little water.

Pumpkin saute with cumin, curry leaves and green chilies
                   
                   Once pumpkin cubes are cooked add grated coconut and 
                   coriander leaves. Keep this aside.
Pumpkin cooked, garnished with grated coconut
                   
                   Remove chilies and mash cooked pumpkin subji once it cools down.
                   Add cumin, coriander powder, red chili powder(if required), rice
                   flour as required  in pumpkin to make binding.
Pumpkin dough
                    
                    Make flat small round shaped cutlet of this mixture and cover 
                    with semolina.

Pumpkin cutlet covered with semolina

                   Shallow fry it in flat pan till cutlet gets golden brown color.

Pumpkin cutlet getting fried in pan
                   Your pumpkin cutlets/patties are ready. Serve with tomato sauce 
                   and bread.
Hot and Crispy pumpkin cutlets ready
               
                 Note -  You can make cutlet with boiled pumpkin instead of making
                                sabji and add other mentioned ingredients.

1 comment:

  1. i want to know why to cover it with semolina ? I tried and found that covering with semolina takes more time to get roasted.

    ReplyDelete