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Kaddu ke Pakode

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Kaddu ke Pakode
  • Cook Time:
  • Munch on these festive pakodas commonly made during Navratras. Grated pumpkin and potatoes mixed with singhara atta and fried golden.


  • 1 cup singhare ka atta
  • 2 tsp rock salt
  • 1/2 tsp chilli powder
  • 1 Tbsp green chillies - finely chopped
  • 250 gm pumpkin - peeled, coarsely grated
  • 1 potato-small, peeled, coarsely grated
  • 1 tsp ginger - sliced
  • 1 tbsp coriander leaves - chopped
  • Oil for deep - frying


  1. Mix together all the ingredients except the oil, and add enough water to make a thick batter with dropping consistency.
  2. Heat the oil, to the point when a bit of the batter dropped in, comes at once.
  3. Drop spoonfuls of the batter in to fry. Turn once and remove from oil when firm and lightly coloured.
  4. Drain on an absorbent paper and keep aside till ready to serve.
  5. To serve, fry in hot oil until golden and crisp.