Ragi Pumpkin Cutlet

PrePreparation

Boil 1/2 cup diced pumpkin until soft and drain the excess water.

Preparation

In a bowl, add the boiled pumpkin, 2 tbsp ragi flour, 1 tbsp suji, 1 tsp gingergarlic paste, 1/4 tsp salt, 1/4 tsp haldi, and 1/4 tsp red chilli powder, and mash the mixture well.

Add 1 tsp chopped coriander leaves to the mixture and shape them into cutlets.

In a pan, heat 2 tsp oil and place the cutlets.

Shallow fry the cutlets until golden brown and crisp.

Serve with sauce or chutney.