Pumpkin Cutlets

Azra FaizanDiet & Nutrition, Recipes

Pumpkin is an extremely nutrient-dense food and, considered a superfood for pregnant women due to the high content of fiber, vitamin A, iron and other nutrients that are essential for the robust health of the mother-to-be and the baby.

This recipe combines it with either ragi or oat flour, making it a further gem of a healthy snack during pregnancy…

Ingredients:

  • 400 gms Yellow pumpkin, peeled and seeds removed
  • ½ cup Ragi flour or oat flour (to act as a binder to the cutlets)
  • 7 – 8spinach leaves, chopped
  • 1 small onion chopped
  • 1 tbsp Oil
  • Salt to taste
  • 1 tsp Roasted Cumin powder
  • ½ tsp red chili powder
  • 1 tsp sesame seeds/kalonji seeds
  • ½ tsp Garlic powder
  • ½ tsp amchur powder
  • Handful of chopped coriander and mint leaves
  • Oil for pan frying

Method:

  1. Cut the pumpkin into very small pieces. Cook in a pressure cooker till mushy and very soft.
  2. Drain out the excess water by passing through a thin sieve.
  3. Heat the oil and add the chopped onion and sesame seeds, sauté for 1 minute, till onion is transparent, add the spinach leaves. Cook till spinach shrinks, add the sieved and mashed pumpkin pulp into the pan.
  4. Lower the heat and mix in the ragi flour or oats flour, Also add the salt and other dry spices.
  5. Cook on low fire stirring continuously till the mixture is dry and can be shaped into tikis.
  6. Allow the mixture to cool, mix in the coriander and mint leaves, divide into portions and shape into circular tikis.
  7. Heat oil in a nonstick pan or tava and pan fry these tikis turning once so that both sides are cooked and lightly browned.
  8. Enjoy piping hot, with some tamarind or coriander chutney

Pumpkin can be prepared in various ways to be incorporated into your diet, Do share your favorite pumpkin recipe too.

Pumpkin Cutlets was last modified: June 14th, 2017 by Azra Faizan