Pumpkin Seed Pakora

A new ingredient in my pantry these days - Pumpkin Seeds!! Had picked them up at the New Jersey Edison Sabzi Mandi, but could not gather the courage to try making it. Finally did so with my mom's assistance. It's not difficult to make, just was not too sure how it would turn out. It did taste good. You can have it as a side-dish simply as a pakora. Or put it in a simple gravy made from onion-ginger-garlic-tomato paste sauted and cooked in a tablespoon of oil.


Ingredients (Makes about 20)

Pumpkin Seeds 1 cup
Besan 2 tbsp
Salt 1 tsp
Tumeric powder 1/2 tsp
Ginger paste 1 tbsp
Cumin-Chilli Powder 1/2 tsp

Step 1

Soak pumpkin seeds overnight. In the morning, remove the skin of the seeds. Grind the remaining portion with as little water as possible. 1/2 cup of water will most probably do.

Step 2

Add besan, salt, turmeric powder, ginger paste and cumin-chilli powder to the above batter and mix well. It will form a batter as shown here.


Step 3

Heat pan. Add a tablespoon of oil for every round of making pakoras on the pan. Take small portions of the batter in your hand and put in the pan. Let it stand so that one side stiffens and gets cooked. Once firm, turn the pakora over carefully so that the other side can cook. Use Medium to Medium-High heat throughout.


Enjoy them hot and crisp!!