Pumpkin Cutlets Recipe

Cooking Directions

• STEP 1.Start by boiling the pumpkin until it becomes soft and tender.
• STEP 2.Drain the excess water and mash the pumpkin using a fork or potato masher.
• STEP 3.In a mixing bowl, combine the mashed pumpkin, breadcrumbs, chopped onions, green chilies, ginger-garlic paste, coriander leaves, turmeric powder, red chili powder, garam masala, and salt. Mix well to form a dough-like consistency.
• STEP 4.Divide the mixture into small portions and shape them into round cutlets.
• STEP 5.Heat oil in a pan and shallow fry the cutlets until they turn golden brown on both sides.
• STEP 6.Remove the cutlets from the pan and place them on a paper towel to absorb any excess oil.
• STEP 7.Serve the pumpkin cutlets hot with mint chutney or ketchup.
• STEP 8.These cutlets can be stored in an airtight container in the refrigerator for up to 3 days.
• STEP 9.To reheat, place the cutlets in a preheated oven at 350°F (180°C) for 10-15 minutes or until heated through.

Cooking Tips

• Make sure to remove any excess water from the mashed pumpkin to prevent the cutlets from becoming soggy.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For a healthier version, you can bake the cutlets instead of frying them.

Storage and Serving

• Store the pumpkin cutlets in an airtight container in the refrigerator.
• Serve them as an appetizer or snack with mint chutney or ketchup.
• They can also be served as a side dish with rice and dal for a complete meal.