Spiced Pumpkin Cutlets

There are recipes and there are universally accepted recipes, which three generations enjoy equally. The only way pumpkin is accepted in the family is when it is in the form of these cutlets, a recipe quite popular in Odisha and passed on to me by my mother in law. It is an added bonus that they make a complete meal in itself and a great finger food for babies too if you practice Baby Lead Weaning (just exclude the cashews to avoid choking and the chilies). Calorie counters can replace the potato with sweet potato. Makes for the perfect accompaniment with a cup of masala chai . And did I say, extremely easy to whip up too? Do we need more reasons to make this one?


Spiced Pumpkin Cutlets


  • Half small pumpkin (chopped in cubes and boiled)- Around 1.5 cups
  • Medium sized potato (boiled and mashed)- 1
  • Bread crumbs- 2 tablespoons or more to achieve a binding consistency
  • Ginger-garlic paste- 1.5 tablespoon
  • Coriander powder- ½ teaspoon
  • Amchoor (raw mango powder)- ½ teaspoon
  • Garam masala (curry powder)- ½ teaspoon
  • Red chilli powder (optional)-1/4 teaspoon
  • Chopped green chillis (optional)- 2
  • Finely chopped fresh coriander leaves- 2 tablespoons
  • Semolina (sooji)-1/4 cup
  • Himalayan or rock salt- 1.5 teaspoon or to taste
  • Cashews halved vertically-6-8
  • Oil for shallow frying- 4 tablespoons


  1. Boil the pumpkin in a pressure cooker or a wok with some water until soft. Drain away the water (you can retain the water for making veg stock) and mash the pumpkin to a smooth paste and let it come to room temperature.
  2. Mix the mashed pumpkin with the mashed potato and the remaining ingredients (except semolina and cashews) to make a semi-solid mixture. While adding bread crumbs be cautious to do it gradually as too little wouldn't help bind and too much would make the cutlets taste like just bread.Shape the mixture into palm sized discs 1-1.5 cm thick. At this point you can pop them into the refrigerator for 15-20 minutes so the cutlets harden a bit making them easy to fry.
  3. Place the semolina (sooji) on a flat surface so it spreads evenly and coat the discs evenly with it on both sides
  4. Pressing gently, place the cashews in the center of the discs and shallow fry in a non-stick pan on medium heat flipping half way through till both sides are evenly brown
  5. Serve hot with a side of mint-coriander dip or tamarind-dates dip


Calories (for 2 tikkis)- 90
Nutrition- Vitamin A/ Beta-carotene/Vitamin C/Vitamin E
It does wonders for your- Heart/Eyes/Skin/Blood Pressure
This is “My 3pm/1pm Meal”



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  • Reply
    Dhara Sheth
    October 3, 2017 at 6:37 am

    Loved the idea of using pumpkin didn’t think of it earlier !

    • Reply
      October 4, 2017 at 6:20 pm

      Thanks so much Dhara! Do try and see how you like it 🙂

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