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| Main Ingredients | Red pumpkin, Gram flour (besan) |
| Cuisine | Bengali |
| Course | Snacks and Starters |
| Prep Time | 11-15 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- ½ medium pumpkin, peeled
- 4 tablespoons gram flour (besan)
- 2 tablespoons rice flour
- ½ teaspoon nigella seeds (kalonji)
- Salt to taste
- ¼ teaspoon turmeric powder
- Oil for deep frying
- Tomato ketchup to serve
Method
- Cut the pumpkin into 1½ inch rectangular pieces of medium thickness. Transfer in a bowl.
- Add gram flour, rice flour, nigella seeds, salt and turmeric powder in a bowl. Add sufficient water and make a batter of medium thick consistency.Mix well to avoid lumps in batter.
- Heat sufficient oil in a kadai.
- Dip the pumpkin pieces in the batter and coat well.
- Add the pumpkin pieces in kadai and deep fry on medium heat till golden and crisp. Drain on an absorbent paper.
- Serve hot with tomato ketchup.
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