Pumpkin Cutlets

Recipe by
Total Time:
15-30 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Chicken Drumsticks with Indian Masala

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  • Red pumpkin, peeled and seeds removed - 400 gms
  • Ragi flour (to act as a binder to the cutlets) - 1.5 cups
  • Salt to taste
  • Roasted jeera powder - 1 tsp
  • Oil - 2 tbsp
  • White pepper powder - 1/2 tsp
  • Oil for pan frying

How to Make Pumpkin Cutlets

  • Cut the pumpkin into very small pieces.
  • Cook in a pressure cooker till mushy and very soft.
  • Drain out the excess water by passing through a thin sieve.
  • Heat the oil and add the sieved pulp into the pan.
  • Lower the heat and mix in the ragi flour. Also add the salt and jeera.
  • Cook on low fire stirring continuously till the mixture is dry and can be shaped into tikkis.
  • Allow the mixture to cool, divide into portions. Place each portion into a mould and shape into circular tikkis.
  • Heat oil in a non stick pan or tava and pan fry these tikkis turning once so that both sides are cooked and lightly browned.
  • Serve as a starter or a side dish to a brunch menu.