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    Home » Pumpkin Recipes

    Pumpkin Aloo Cutlets {Vegan, Healthy}

    Published: Jul 15, 2021 · Modified: Oct 4, 2022 by Deepti · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe
    pumpkin cutlet
    Pumpkin Cutlet

    Pumpkin Cutlet is a vegan pan-cooked cutlet made using raw pumpkin, boiled potatoes combined using the Besan (Chickpea flour), and bread crumbs.

    I have chosen to pan cook them, one may deep fry them as well. If you give it a round shape, it would be similar to Pumpkin Tikki.

    Though I love Pumpkin in any form specailly as kaddu ki subji but some people shy away from it. This crispy cutlet recipe assures that we can have indulge in anything other than potato. That's why I use a blend of potatoes and pumpkin here.

    Pumpkin Benefits

    Those who try to avoid pumpkin, I really wish to stay here and read further.

    Pumpkin is a fruit and not just a vegetable. We in India make kaddu using it, but trust me pumpkin has much more flavours to offer if we incorporate it in different ways. You may choose Pumpkin Recipes link to find more about it.

    It is rich in Vitamin A, C, iron and potassium. It's zero cholesterol, low-Carbohydrate, low calorie and high fibre fruit.

    Do you know it has more Vitamin A than Mango? Not just that. It has more iron, magnesium, proteins and fiber than Mango.

    I love Mango too. What I wish to suggest is that Pumpkin is a super food too!

    Ingredients Overview

    I have used here green shell pumpkin and it surely tastes better in savoury dishes. The orange one is sweet in nature and is more suitable for pumpkin desserts. One can make this spicy cutlets by using fresh green chillies or dry red chillies.

    The oil I have used is mustard oil. One may use any other oil.

    pumpkin cutlet
    Pumpkin Cutlet

    Can this Kaddu cutlet be made Gluten-free?

    Yes. You may skip the bread crumbs and add besan/ chickpea flour for binding the mixture in dough. One may use gluten-free flours like Ragi or Buckwheat as well.

    Recipe Insights

    Briefing about the recipe, It's simple as I have used raw pumpkin along with boiled potatoes, besan, bread and spices. I had boiled potatoes leftover from yesterday's batch.

    Potatoes help in binding. If you don't have boiled ones, either boil them for two whistles on full and simmer for 5-10 min. You may also skip potatoes and increase the besan and bread as they help in binding too.

    Pumpkin cutlet

    Tips to make Cutlet

    • Pumpkin leaves water so keep a check that your mixture shall not be watery. It shall bind into a dough (not very tight but not watery). The texture should be such that you can make any shape out of it.
    • Like I have rolled them in cylinder ones, you may make a round Patti or balls. You may also add ghee/oil to bind the mixture and make it smooth. Adding oil also helps it to make non-sticky.
    • I have taken a non-stick pan and shallow fried them, one may deep fry them as well. That said, Iron vessels are indeed best utensil for everyone.
    • Don't reverse them soon. Let them cook in steam for 2-3 min. They will start leaving the pan and then use knife to lift them and gently reverse to cok from the other side.


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    If you make this recipe, share the image of it on our instagram account @veg.buffet or twitter account @vegbuffet.

    pumpkin cutlet

    Pumpkin Cutlet | How to make Pumpkin Cutlet

    Pumpkin cutlet is a vegan healthy recipe to make small cylindrical cutlets using pumpkin and can be shallow fried or deep fried.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Side Dish, Snacks
    Cuisine Indian
    Servings 12 cutlets
    Calories 153 kcal

    Ingredients
      

    • 1 cup grated raw pumpkin
    • 2-3 piece boiled potatoes
    • 1 small green chilly
    • 1 teaspoon ginger-garlic paste
    • 1 medium onion chopped
    • ½ cup besan (Chickpea flour)
    • 1 cup water
    • 1 teaspoon Red chilli powder (Lal Mirch)
    • 1 piece bread small pieces
    • 1 teaspoon Garm Masala
    • 1 teaspoon Lemon Juice
    • salt as per taste
    • 1 tsp Desi ghee / oil optional, to mix in vegetable mixture
    • 2 tablespoon mustard oil for shallow frying
    • 2 teaspoon curd any vegan curd

    Instructions
     

    • Take pumpkin and wash under running water. Cut it into large uneven chunks. Keep other ingredients ready. I had boiled potatoes left over from yesterday's batch. Potatoes help in binding. If you dont have boiled ones, either boil them for two whistles on full and simmer for 5-10 min. You may also skip potatoes and increase the besan and bread as they help in binding too.
      Pumpkin cutlet
    • Grate Pumpkin in a large container. It would leave water But no worries, we will add besan , bread to absorb that water. I dont prefer to throw it as its very nutritious.
      pumpkin cutlet
    • Take boiled potatoes and grate them too in the above mixture.
      Pumpkin cutlet
    • Add salt, spices,ginger garlic paste, curd, lemon juice and mix well. I have added green chilli and red chilli both. If you dont like spicy, skip or reduce them.
      Pumpkin cutlet
    • Add besan and bread pieces and mix well. Once mixed well, you add ghee/oil for making shapes.
      pumpkin cutlet
    • I have made a cylindrical shape. You may make any shape of your interest.
      pumpkin cutlet
    • Keep making them and placing them in a clean plate with little gaps.
      Pumpkin cutlet
    • Take a heavy bottomed or non-stick pan and heat mustard oil in it. once hot then place the cutlet in it with gaps.
      pumpkin cutlet
    • You may place as many as can be placed with gaps. Keep flame on high for 2 min and then simmer the flame.
      Pumpkin cutlet
    • Cover them with lid for better cooking.
      Pumpkin cutlet
    • It takes around 5 min to cook one side. Turn them over to cook from the other side. Since they are not deep fried, keep checking that they are not sticking to the pan. And rotate them in all directions to cook from all sides. One batch takes 5-10 min.
      Pumpkin cutlet
    • The delicious pumpkin cutlet are ready!! Serve them with your choice of chutney!!
      pumpkin cutlet

    Notes

    Nutrition Facts
    Serving size: 2
    Servings: 6
    Amount per serving  
    Calories 153
    % Daily Value*
    Total Fat 4.6g 6%
    Saturated Fat 1g 5%
    Cholesterol 1mg 0%
    Sodium 49mg 2%
    Total Carbohydrate 24.3g 9%
    Dietary Fiber 4.5g 16%
    Total Sugars 3.4g  
    Protein 4.4g  
    Vitamin D 0mcg 0%
    Calcium 29mg 2%
    Iron 1mg 8%
    Potassium 519mg 11%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
    Keyword Immunity Booster Recipes, Pumpkin cutlet veg recipes for immunity, Pumpkin Recipes

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    About Deepti

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! This blog is my collection of homemade healthy vegetarian (egg-free too) recipes that are tested and approved by my family before they are finally posted here. A variety of Indian and World recipes that are made in a simple way!
    I am so glad to have you as a part of my journey in this online world.
    Thanks for stopping by!

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    Hi, I'm Deepti!

    Warm Welcome to my blog!
    This blog is created by a former Assistant Professor, mother, and Netflix Binge watcher who is passionate about food! Here, I am sharing homemade healthy vegetarian (egg-free too) recipes that are tested and approved by my family before they are finally posted.

    Thanks for stopping by!

    More about me →

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