How to make Pumpkin Cutlet -
People who do not like pumpkin will simply love these cutlets – they are irresistible
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Pumpkin (लाल कद्दू), Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Pumpkin Cutlet checkout Red Pumpkin Crushed Pepper, Pumpkin Pancake, Kaddu Ki Tikkiyaan, Bhopla Gharge . You can also find more Snacks and Starters recipes like Spinach and Corn Quesadilla Crisp Prawn Toast With Cucumber, Chilli And Sesame Buttermilk Oats Pancakes Poached Egg Burger
Pumpkin Cutlet Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Pumpkin Cutlet Recipe
Pumpkin peeled, cut into 1 inch cubes and boiled 500 grams
Oil 1 1/2 tabl to shallow-fry
Mustard seeds 1 1/2 teaspoons
Curry leaves 15-20
Dried red chillies cut into smaller pieces 2
Asafoetida 1/2 teaspoon
Shallots finely chopped 10-15
Tata Sampann Sambhar Powder 1 tablespoon
Salt to taste
Dried breadcrumbs 3/4 cup
Semolina (suji) for coating
Coconut chutney to serve
Method
Step 1
Heat oil in a non-stick pan, add mustard seeds, curry leaves, red chillies, asafoetida and shallots, mix and saute for 2 minutes.
Step 2
Add pumpkin and toss well. Add sambar masala and salt and toss well. Cook for 1 minute.
Step 3
Mash the mixture and cook till the moisture evaporates. Take the pan off the heat and set aside to cool.
Step 4
Add breadcrumbs and mix well. Divide the mixture into equal portions and shape each into a tear drop.
Step 5
Spread semolina on a plate. Coat each cutlet with semolina on all sides.
Step 6
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.
Step 7
Arrange the cutlets on a serving plate and serve hot with coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
