Pumpkin Cutlet People who do not like pumpkin will simply love these cutlets – they are irresistible This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 02 Apr 2021 in Recipes Course New Update Main Ingredients Pumpkin, Oil Cuisine Indian Course Snacks and Starters Prep Time 31-40 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Pumpkin Cutlet 500 grams Pumpkin peeled, cut into 1 inch cubes and boiled 1 1/2 tabl to shallow-fry Oil 1 1/2 teaspoons Mustard seeds 15-20 Curry leaves 2 Dried red chillies cut into smaller pieces 1/2 teaspoon Asafoetida 10-15 Shallots finely chopped 1 tablespoon Tata Sampann Sambhar Powder to taste Salt 3/4 cup Dried breadcrumbs for coating Semolina (suji) to serve Coconut chutney Method Heat oil in a non-stick pan, add mustard seeds, curry leaves, red chillies, asafoetida and shallots, mix and saute for 2 minutes. Add pumpkin and toss well. Add sambar masala and salt and toss well. Cook for 1 minute. Mash the mixture and cook till the moisture evaporates. Take the pan off the heat and set aside to cool. Add breadcrumbs and mix well. Divide the mixture into equal portions and shape each into a tear drop. Spread semolina on a plate. Coat each cutlet with semolina on all sides. Heat sufficient oil in a shallow non-stick pan, place the cutlets in it and shallow-fry, turning sides, till evenly golden brown and crisp on both sides. Drain on absorbent paper. Arrange the cutlets on a serving plate and serve hot with coconut chutney. #Asafoetida #Curry leaves #Dried red chillies #Mustard seeds #Oil #Pumpkin #Salt #Semolina (suji) #Shallots Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article