How to make Pumpkin Cutlet -

People who do not like pumpkin will simply love these cutlets – they are irresistible

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Pumpkin (लाल कद्दू), Oil (ऑइल)

Cuisine : Indian

Course : Snacks and Starters

Pumpkin Cutlet

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


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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MasterChef Sanjeev Kapoor

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 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.