Go Back
pumpkin aloo cutlet recipe

Healthy Pumpkin Aloo Cutlet- Vegan Potato Cutlets

If you are looking for a yummy snack that is healthy too, try this easy recipe of Pumpkin Aloo Cutlets! With the crunchy exterior and a soft inside bursting with spicy and savory flavors, these Vegetable Tikki or rolls are definitely a crowd-pleaser at any gathering!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Side Dish, Snacks
Cuisine Indian
Servings 12 cutlets
Calories 153 kcal

Equipment

  • 1 large mixing bowl
  • 1 grater
  • 1 pan for frying

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)
  • cup water
  • 1 teaspoon Red chilli powder (Lal Mirch)
  • 1 piece bread dry grind for bread crumbs
  • 1 teaspoon Garam Masala
  • 1 teaspoon Lemon Juice
  • salt as per taste
  • 1 tsp Desi ghee / oil optional, to mix in vegetable mixture
  • 3 tablespoon vegetable oil for shallow frying
  • 2 teaspoon vegan yogurt 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 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.
    ingredients for 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.
    freshly grated pumpkin for cutlets
  • Take boiled potatoes and grate them too in the above mixture.
    ingredients for Pumpkin potato 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 aloo with onion and spices
  • 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.
    shaping up cutlet in oval
  • Keep making them and placing them in a clean plate with little gaps.
    place all the cutlets in a plate
  • Take a heavy bottomed or non-stick pan and heat mustard oil in it. once hot then place the cutlet in it with gaps.
    pan fry the cutlets
  • You may place as many as can be placed with gaps. Keep flame on high for 2 min and then simmer the flame.
    cover the pan fully for uniform cooking of cutlets
  • Cover them with lid for better cooking.
    cover pan with a lid for better cooking
  • 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.
    flip them
  • The delicious pumpkin cutlet are ready!! Serve them with your choice of chutney!!
    pumpkin cutlet

Notes

  • After boiling and mashing the potatoes and grating the pumpkin, make sure to squeeze out any excess moisture. 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. This helps in achieving a crispier texture for the cutlets.
  • 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 cook from the other side.
  • 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.
  • You may also add ghee/oil to bind the mixture and make it smooth. You may grease your hands with oil before making the shapes as this prevents the mixture from sticking to your hands.
  • I have used the left over boiled potatoes. If you have freshly boiled the potatoes, make sure to cool them or else the mixture won't bind firmly.
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