Pumpkin Poppers

Ingredients

• 2 cups grated pumpkin (bhopla)
• 1½ tablespoons ghee + for greasing
• 1 cup grated jaggery
• ½ cup semolina
  ½ cup fine rice flour
• Oil for deep-frying
• Tomato ketchup to serve

Method

1. Heat ghee in a non-stick pan.  Add pumpkin and sauté on high heat for 2-3 minutes till moisture evaporates. Switch off heat.
2. Add jaggery and mix well. Transfer in a bowl. Mix well.
3. Add semolina, rice flour and mix well. Divide the dough into equal portions, grease palms with ghee and make small balls of each portion.
4. Drizzle ghee in a hot paniyaram mould. Place the balls in the mould.
5. Cook on low heat till slightly brown. Flip and cook on the other side as well.  Drain on an absorbent paper. 
6. Serve hot with tomato ketchup.