Pumpkin Sweet Potato & Cheese Patties
Recipe type: Snack
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Easy Pumpkin Sweet Potato & Cheese Patties
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 3 tbsp oil for shallow frying
  • 2 sweet potatoes boiled and skin peeled (around 150 gms)
  • 200 gms pumpkin boiled and skin peeled
  • ¼th cup chopped coriander leaves
  • 2 green chilies chopped finely
  • 1 tbsp red chili powder
  • 1 tbsp kashmiri chili powder
  • 6 tbsp corn flour
  • 1 tbsp curry leaf powder
  • 1 tbsp garam masala powder
  • 1 tbsp coriander seed powder (dhaniya)
  • 1 t/s turmeric (haldi)
  • 2 tbsp fennel seed powder (saunf powder)
  • 1 tbsp cumin seed powder (jeera powder)
  • 2 tbsp chat masala ( I used everest brand)
  • 2 tbsp pomegranate seed powder (anardana)
  • ½ cup bread crumbs for coating the patties
  • black salt as per taste
  • For Stuffing:
  • ½ cup grated cheese
  • ½ cup boiled green peas
  • 1 tbsp fennel seed powder
  • ½ t/s black salt
  • For Sweet Curd:
  • 1 cup chilled yogurt
  • 4 tbsp sugar
  • a pinch of salt
How to make the recipe?
  1. Firstly boil sweet potato and pumpkin separately until tender. I used pressure cooker for steaming both veggies. Peel off their skin and chop them into small cubes Or mash them.
  2. Combine all the above ingredients except oil and bread crumbs. Use your fingers to incorporate the mixture. If you feel the mixture is yet wet add little more cornflour to it. Prepare 2 inch balls and keep ready.
  3. Also prepare the stuffing combine all the ingredients together and keep aside.
  4. Rub some oil on your finger tips and palm. Flatten the balls with your fingertips. Now take a spoonful of peas-cheese filling and place it on top. Now gently cover the filling with sweet potato mixture. Don't add too much filling else you won't be able to wrap them and the filling will come out. Also if the filling comes out never mind.
  5. Repeat the same with rest of the balls. Roll these flattened balls on the bread crumbs.
  6. Take a pan add oil to it. Once oil is hot shallow fry them from both sides until golden brown in color. Be gentle while frying else it might break. Place them on absorbent napkins to absorb excess oil from them.
  7. Sweet Curd: Combine all ingredients and beat them nicely until sugar dissolves. I used caster sugar for less hard work ;). Ensure you use chilled yogurt else it won't taste that good.
  8. You can use any spicy green chutney of your choice. I have used 2 green chilies, ½ cup coriander leaves, ¼ th cup mint leaves, ½ onion slices, 1 tbsp ginger-garlic paste, salt to taste. Grind all these and your green chutney is ready.
  9. Also I never had sev, papdi etc so I clubbed some tomato ketchup. Just serve these patties on a plate. Top it with green chutney, pour sweet curd on it and put some tomato ketchup. Sprinkle some chat masala on top.Your Pumpkin Sweet Potato patties is ready. Serve hot Or cold.
Nutrition Information
Serving size: 3 to 4 people
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/pumpkin-sweet-potato-patties/