kaddu pakora recipe | pumpkin fritters recipe | kaddu pakoda

kaddu pakoras recipe – pumpkin fritters made for navratri fasting. this is the third kaddu recipe i am posting for navratri. the other two recipes were kaddu ka halwa and khatta meetha kaddu.

kaddu pakoras, pumpkin fritters recipe

all these three recipes were made from one medium sized pumpkin or kaddu. after making halwa and kaddu sabzi, a small portion of kaddu was still left, so i though to better utilize it in making these soft and yummy pakoras. this recipe has been adapted from nita mehta’s small cookbook.

i often make fried snacks and in the blog, you will find fritters or pakoras made from almost all veggies like aloo, onion, cabbage, palak and so on… these kaddu pakora are latest addition to this list of 40 pakoda recipes in the blog.

the most difficult part in making any kaddu dish for me is to peel it or to cut it into small pieces…. unless you buy pre chopped pumpkin pieces from the market. once you are able to chop the pumpkin, then more than half of the job is done.

from a difficult veggie to chop, the pumpkin transforms into a melt in the mouth veggie when cooked. other veggie which comes in my mind with the same melt in the mouth quality is sweet potato. these kaddu pakora are very soft from inside and are a tasty snack to have during navratri fasting.

tips for making kaddu pakora

  • if you are making kaddu pakora on regular days (non fasting days), then you can add besan or gram flour in the batter instead of the vrat flours.
  • the amaranth flour has a tendency to stick while frying. so make use of a non stick kadai or pan for frying. also the oil should be hot.
  • make a very thick batter, so that the pakora do not split or break in the oil or get stuck at the bottom of the pan. first make 1 or 2 pakoras from the the batter. if they get stuck or break in the oil, then add some more flour to the batter to thicken it.

other snacks you can make for navratri fasting are:

you can serve these kaddu pakora with yogurt which has been sweetened with sugar.

kaddu pakora

5 from 1 vote
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:snacks
Cuisine:indian
Servings (change the number to scale):2 to 3
kaddu pakora recipe, pumpkin fritters recipe, kaddu ke pakode recipe
kaddu pakora or pumpkin fritters made for fasting or religious vrat.
(1 CUP = 250 ML)

INGREDIENTS

  • ¾ cup finely chopped pumpkin (kaddu or petha)
  • ¾ cup chopped boiled potato OR 1 medium sized potato (aloo)
  • ½ teaspoon cumin powder (jeera powder)
  • ¼ teaspoon black pepper powder (kali mirch powder)
  • 1 green chilli, chopped (hari mirch)
  • ½ cup singhare ka atta (water chestnut flour)
  • ¾ cup amaranth flour (rajgira ke atta)
  • sendha namak or sock salt as required
  • water as required
  • oil as required

INSTRUCTIONS

making kaddu pakora batter

  • chop kaddu or pumpkin finely.
  • also mash the boiled potatoes. take both of them in a mixing bowl.
  • add the other the ingredients - singhare ka atta (water chestnut flour), rajgire ka atta (amaranth flour), green chilies and rock salt.
  • add water as required and make a thick batter for making pakoras. season with some cumin powder and black pepper powder.

frying kaddu pakora

  • in a non-stick kadai or pan, heat oil.
  • when the oil is sufficiently hot then drop spoonful of the batter and fry the kaddu pakoras till they become crisp and golden.
  • drain kaddu pakoras on paper napkins to remove extra oil.
  • serve kaddu pakoras with yogurt which has been sweetened with sugar.
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how to make kaddu pakora or pumpkin fritters

1. chop kaddu or pumpkin finely as shown in the pic below. also mash the boiled potatoes. take both of them in a mixing bowl.

mix kaddu pakora ingredients

2. add the other the ingredients – singhare ka atta (water chestnut flour), rajgire ka atta (amaranth flour), green chilies and rock salt.

mixing kaddu pakora ingredients

3: add water as required and make a thick batter for making pakoras. season with some cumin powder and black pepper powder.

kaddu pakora batter

4. in a non-stick kadai or pan, heat oil. when the oil is sufficiently hot then drop spoonful of the batter and fry the kaddu pakora till they become crisp and golden. drain kaddu pakora on paper napkins to remove excess oil.

fry kaddu pakoras or pumpkin fritters

5. serve kaddu pakora with yogurt which has been sweetened with sugar.

kaddu pakoras or pumpkin fritters

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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11 comments/reviews

  1. Tried this recipe since it sounded new to me.also I had leftovers of two boiled potatoes and a small piece of kaddu.they turned out super tasty and yummy.
    Just one clarification required.in the list of ingredients it is mentioned water as required but in the procedure no mention is made of water used.so I did not add water. also not sure if I could add water in the potato mix.so just went on adding besan and mixing it till I was able to form small balls and drop in oil.please advise.thanks.5 stars

    • thanks winnie. these pumpkin pakora are too tasty. water is added in the batter. i forgot to mention it in the steps. will add now. water has to be added. again here it depends on the proportion of any flour or besan that is added. the moisture from the potatoes and pumpkin juices will help to get a batter-like consistency if less besan is added. but if more besan is used, then some addition of water will be needed. hope this helps.

  2. Hi dassana,
    the cumin powder is made from grinding the cumin plain or we have to roast the cumin first?

    • Ruchi, i have used cumin powder which is not roasted. but you can use roasted cumin powder also. grind the cumin plain or you can roast them and them grind.

  3. Hi Dassana!!! Can the attas used in the recipe be substituted by cornflour/ rice flour??? The amaranth flour and singhara atta is not available in my vicinity. Please let me know how I can modify this recipe. Thanks a lot. I love ur recipes.

    • hi manali, if making for fasting then both amaranth flour and water chestnut flour are required. otherwise you can also make with besan/gram flour or rice flour/corn flour as you are suggesting. may be you will have to add less rice flour or corn flour as they bind very well compared to amaranth and water chestnut. so just add accordingly till you get a thick batter.

  4. I have never heard of kaddu pakora. This is so unique.
    Thanks for Sharing. I will definitely try.