Pumpkin Cutlets Recipe

  • One and a halfmedium sized pumpkin
  • Nine medium sized potatoes
  • 6 green chillies
  • a pinch associated with asafoetida
  • 1 tsp mustard
  • 1 1/2 tsp black gram dal
  • juice associated with half a lime
  • Four tablespoons of fine semolina or rice powder
  • 3 tbsp ghee
  • a few curry leaves
  • salt to taste

How to make Pumpkin Cutlets

  • Clean as well as peel off the pumpkin, reduce into cubes as well as steam till sufficiently gentle for around Fifteen minutes and aside.
  • Boil, peel off and mash the actual potatoes.
  • Add salt as well as lime juice.
  • Warmth 2 teaspoons of ghee in a fry pan, add mustard, black gram dal, the few curry leaves and the green chillies reduce into pieces.
  • Following the spluttering stops, add mashed potatoes, pumpkin and salt.
  • Maintain a tawa on the fire and apply this with a little ghee.
  • Help to make in to golf balls.
  • Dip each golf ball in the semolina or rice powder and beef roasts about the tawa
  • Function warm.
  • Pumpkin Cutlets is ready to serve.

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