Pumpkin Poppers

Ingredients list for Pumpkin Poppers

• 2 cups Red pumpkin (kaddu / bhopla) , grated
• 1 1/2 tbsp to grease Ghee
• 1 cup Jaggery , grated
• 1/2 cup Semolina (rava / sooji)
• 1/2 cup Fine rice flour
• to serve Tomato ketchup

Method

1. Heat ghee in a non-stick pan, add pumpkin and sauté on high heat for 2-3 minutes till the moisture evaporates. Switch the heat off.
2. Add jaggery and mix well. Transfer into a bowl and let it cool down.
3. Add semolina and rice flour and mix well. Divide the dough into equal portions, grease palms with ghee and make small balls of each portion.
4. Heat a hot paniyaram mould, drizzle a little ghee in each dent. Place a ball in each dent and cook on low heat till lightly browned. Flip and cook the other side similarly. Drain on absorbent paper.
5. Arrange on a serving platter and serve hot with tomato ketchup.