Pumpkin Pakoras, Kaddu Pakoda, Tea Snack

Pumpkin Pakoras, Kaddu Pakoda, Tea Snack

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You would have tried pakodas with loads of ingredients ranging from cashew and peanuts to onion and kand. But, have you ever dared to add grated pumpkin to the pakoda mix? Try it right away and get ready to be amazed.

Yes, the Pumpkin Pakoda is a totally awesome snack, ideal to have with hot tea or coffee in the evening. It is very easy and quick to make, but has a very appetizing flavour, thanks to the array of common but effective spices and pastes added to the mix.

The enticing aroma of carom seeds, the spicy twang of green chillies, and lots more interesting shades can be noted in every bite.

Finally, a sprinkling of chaat masala is the master stroke that seems to boost every other flavour. Enjoy these pakoras hot and fresh!

You can also ry other pakoras like Chinese Pakoras , Rice and Peanut Pakoda or Urad Dal and Onion Pakodas .

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Pumpkin Pakoras, Kaddu Pakoda, Tea Snack recipe - How to make Pumpkin Pakoras, Kaddu Pakoda, Tea Snack

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings (2 serving )
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  1. Combine all the ingredients in a deep bowl and mix very well using your hands.
  2. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers and deep-fry a few pakoras at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  3. Sprinkle chaat masala evenly over the pakoras and toss gently.
  4. Serve immediately with tomato ketchup.

Pumpkin Pakoras, Kaddu Pakoda Recipe Video by Tarla Dalal

Pumpkin Pakoras, Kaddu Pakoda, Tea Snack recipe with step by step photos
  1. In a deep bowl, take grated red pumpkin. Red pumpkin or lal bhopla/kaddu is a rich source of carotene. It is majorly used in South Indian curries and stews.
  2. Add besan to the same bowl. This is the most popular flour used as a binding in many pakoda recipes
  3. Then add rice flour which provides a very nice crispy texture to the kaddu pakodas on frying.
  4. Add the coriander.
  5. Now add chopped green chillies. The quantity can be adjusted as per your preference. 
  6. Now add carom seeds. Alternatively, you can also add cumin seeds. They provide a very nice flavour to the batter.
  7. Add chilli powder, ginger-garlic paste and salt to taste.
  8. Using your hands mix well to make a batter without using any water.
  9. Heat the oil in a deep non-stick pan, drop bhopla pakoras one piece at a time and deep-fry on a medium flame. Always drop the red pumpkin fritters to be fried from the sides of the pan or else you will be splattered with hot oil.
  10. Turn them around ones and fry till it turns crisp and golden brown in colour from both the sides.
  11. Repeat step 9 to deep-fry more pakoras. Drain on an absorbent paper. You can deep-fry 8 to 10 pieces at a time.
  12. Sprinkle chaat masala over it to make it tastier. Toss it gently so the masala spreads evenly.
  13. Your crispy bhopla pakoda are ready. They taste amazing as it is without any chutney or codiment.

Nutrient values (Abbrv) per serving
Energy299 cal
Protein9.8 g
Carbohydrates31.3 g
Fiber6.9 g
Fat14.9 g
Cholesterol0 mg
Sodium34.6 mg

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Pumpkin Pakoras, Kaddu Pakoda, Tea Snack
 on 05 Jan 18 03:13 PM

These pakoras are not only easy but taste very nice and when chaat masala is sprinkled it is a perfect tea snack, hot and crispy...