Pumpkin Potato Cutlets
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Pumpkin Potato Cutlets
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If you are looking for a yummy snack, try this easy recipe of Pumpkin Aloo Cutlets! With a crunchy exterior and a soft inside bursting with spicy and savory flavors, these Vegetable Tikki or rolls are definitely a crowd-pleaser at any gathering!
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Ingredients
- 1 cup grated raw pumpkin
- 2-3 piece boiled potatoes
- 1 small green chilly
- 1 teaspoon Ginger-Garlic Paste
- 1 medium onion chopped
- ½ cup Besan (Chickpea Flour)
- ⅓ cup water
- 1 teaspoon Red chilli powder (Lal Mirch)
- 1 piece bread dry grind for bread crumbs
- 1 teaspoon garam masala
- 1 teaspoon lemon juice
- salt as per taste
- 1 tsp Desi ghee / oil optional, to mix in vegetable mixture
- 3 tablespoon vegetable oil for shallow frying
- 2 teaspoon vegan yogurt any vegan curd
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Instructions
- Take pumpkin and wash under running water. Cut it into large uneven chunks. Keep other ingredients ready. I had boiled potatoes left over from yesterday's batch. Potatoes help in binding. If you don't have boiled ones, either boil them for two whistles on full and simmer for 5-10 min. You may also skip potatoes and increase the besan and bread as they help in binding too.
- Grate Pumpkin in a large container. It would leave water But no worries, we will add besan , bread to absorb that water. I dont prefer to throw it as its very nutritious.
- Take boiled potatoes and grate them too in the above mixture.
- Add salt, spices,ginger garlic paste, curd, lemon juice and mix well. I have added green chilli and red chilli both. If you dont like spicy, skip or reduce them.
- Add besan and bread pieces and mix well. Once mixed well, you add ghee/oil for making shapes.
- I have made a cylindrical shape. You may make any shape of your interest.
- Keep making them and placing them in a clean plate with little gaps.
- Take a heavy bottomed or non-stick pan and heat mustard oil in it. once hot then place the cutlet in it with gaps.
- You may place as many as can be placed with gaps. Keep flame on high for 2 min and then simmer the flame.
- Cover them with lid for better cooking.
- It takes around 5 min to cook one side. Turn them over to cook from the other side. Since they are not deep fried, keep checking that they are not sticking to the pan. And rotate them in all directions to cook from all sides. One batch takes 5-10 min.
- The delicious pumpkin cutlet are ready!! Serve them with your choice of chutney!!
Notes
- After boiling and mashing the potatoes and grating the pumpkin, make sure to squeeze out any excess moisture. Pumpkin leaves water so keep a check that your mixture shall not be watery. It shall bind into a dough (not very tight but not watery). The texture should be such that you can make any shape out of it. This helps in achieving a crispier texture for the cutlets.
- Don't reverse them soon. Let them cook in steam for 2-3 min. They will start leaving the pan and then use knife to lift them and gently reverse to cook from the other side.
- I have taken a non-stick pan and shallow fried them, one may deep fry them as well. That said, Iron vessels are indeed best utensil for everyone.
- You may also add ghee/oil to bind the mixture and make it smooth. You may grease your hands with oil before making the shapes as this prevents the mixture from sticking to your hands.
- I have used the left over boiled potatoes. If you have freshly boiled the potatoes, make sure to cool them or else the mixture won't bind firmly.
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