Pumpkin Chips with Seasoned Egg Yolk Batter

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Yes, pumpkin chips do exist on this planet! Through they are not as crispy as compared to their distant cousins made from potatoes, taste is absolutely yummy. I've used generous amount of egg yolk in the batter which can be omitted to make a vegan version of these chips. I've made finger shaped pumpkin chips but you can cut them in your desired shape. Make sure you do not cut very thin slices else they may break during deep frying. Use a hard and raw pumpkin instead of taking a ripe fruit. This will help in getting a crisper result. Do not forget to serve it with a tangy tamarind sauce. You can mix some sliced zucchini along with pumpkin fingers. Let's make this yummy snack right now.

Pumpkin Chips with Seasoned Egg Yolk Batter
Pumpkin Chips with Seasoned Egg Yolk Batter
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Scrumptious pumpkin chips

Try these unique pumpkin chips recipe which are coated with delicious seasoned egg yolk batter and crisp fried to perfection to relish with tea or coffee.

Preparation Time: 20 minutes
Cooking time: 20 minutes
Servings: 8

Ingredients:
  • 500 gm raw pumpkin
  • 4 egg yolks
  • 1 cup chickpea flour
  • 1/4 cup semolina
  • 1/4 tsp paprika
  • 1/2 tsp dried herbs (coarsely ground)
  • 1/2 tsp cumin seeds powder (roasted)
  • 1/2 tsp ginger paste
  • 1/2 tsp lime juice
  • refined oil for deep frying
  • salt to taste

Instructions:

  1. Slice pumpkin fingers with a grater and wash them well. Keep aside.
  2. Take a large bowl and add chickpea flour in it.
  3. Add egg yolks, semolina, paprika, dried herbs, cumin seeds powder, ginger paste, lime juice and salt in it.
  4. Add 1 cup of water and whip it till it turns into a batter with thick consistency.
  5. Heat refined oil in a deep frying pan.
  6. When the oil heats up, bring the flame down to medium.
  7. Before adding pumpkin fingers in the batter, make sure they're free from moisture.
  8. Add all the fingers in the seasoned mixture and cover them with the batter.
  9. Carefully put all the fingers in the oil and fry till they turn light brown.
  10. Garnish with a sprig of coriander and serve with tamarind sauce.

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