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kaddu pakora
Kaddu pakora or pumpkin fritters made for fasting or religious vrat.
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Snacks
Cuisine:
Indian
Servings:
2
to 3
Author:
Dassana Amit
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.