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Ragi Pumpkin Cutlet

154 15 mins 2 Servings

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The ragi pumpkin cutlet is nutritious, crispy and can be eaten guilt-free since it is not deep fried. Adding ragi to pumpkin boosts the calcium and iron content of these cutlets, making them a highly nutritious snack that can be consumed anytime.

Nutritional info

75.21 kcal

Nutritional Distribution

Carbohydrate 9.09 gm
Protein 0.38 gm
Fat 3.39 gm
Fiber 1.94 gm

Ingredients

Ragi Flour

2 Tbsp(12.0 gm) Ragi Flour

Pumpkin

1/2 Diced Cup(46.0 gm) Pumpkin

Suji

1.0 Tbsp(10.0 gm) Suji

Ginger Garlic Paste

1.0 Tsp(5.0 gm) Ginger Garlic Paste

Coriander Leaves

1.0 Chopped Tsp(0.92 gm) Coriander Leaves

Red Chilly

1/4 Powder Tsp(0.54 gm) Red Chilly

Haldi

1/4 Tsp(0.6 gm) Haldi

Salt

1/4 Tsp(1.0 gm) Salt

Oil

2.0 Tsp(7.0 ml) Oil

Water

120.0 Ml(120.0 ml) Water

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Steps

Step 1 Boil 1/2 cup diced pumpkin
Step 2 In a bowl, add cooked pumpkin, 2 tbsp ragi flour, 1 tbsp suji, 1 tsp ginger garlic paste, 1/4 tsp salt, 1/4 tsp haldi, 1/4 tsp red chilly powder and mash the mixture well
Step 3 Add 1 tsp coriander leaves to the mixture and shape them into cutlets
Step 4 In a pan, heat 2 tsp oil and shallow fry till light brown
Step 5 Serve with sauce or chutney