Kohlyache Bonde | Sweet Pumpkin Pakoras | Pumpkin Fritters from Vidarbha

Happy New Year! Kicking off the new year on a sweet note, I made these delicous Kohlyache Bonde or Sweet Pumpkin Pakoras.

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My enthusiastic dad got 1 kg of absolutely wonderful pumpkin and I was at my wits end to see what I could make with it. A discussion on a work group, led to Mohna suggesting these delicious Kohlyache Bonde and Priya suggesting Gharge (Pumpkin Puri). I am now making both and the one I made immediately because it was the easier of the two were these lovely Sweet Pumpkin Pakoras.

This dish is once again from the Vidarbha region of Maharashtra and quite unique as I have not seen pumpkin made into fritters like this before. Also, the taste is sweet and when combined with a spicy Coriander Chutney like I did, the taste is quite something else and it made for a wonderful and surprising snack. They are also very easy to make and that is a bonus as well. 🙂

Thank you, Mohna, for this suggesting that I make Kohlyache Bonde with the pumpkin that I had. We really enjoyed them just as much as we did the other recipes you have given me:

• Tarri Poha from Nagpur
• Sambhar Wadi from Vidarbha
• Tuvar Ringan Nu Shaak | Baingan Aur Tuvar ki Sabzi

For those who like pumpkin, do try my recipes for:

• Creamy, Vegan Roasted Pumpkin Soup
• Lal Bhoplyacha Bharit | Kaddu Raita | Pumpkin Raita from Maharashtra
• Gummadikaya Kura | Andhra Style Red Pumpkin Curry
• Khatti Meethi Teekhi Kaddu ki Sabzi | Sweet, Tangy and Spicy Red Pumpkin Curry

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How to Make Kohlyache Bonde | Sweet Pumpkin Pakoras

1. Making the Pumpkin Mash
   1. Choose a 250 gm piece of ripe pumpkin with bright orange flesh. If you choose a slightly unripe pumpkin, the flavour will not come through.  
   2. Peel the pumpkin and cut it into large pieces.
   3. Add the pumpkin pieces and 1 cup water to a heavy-bottomed vessel.
   4. Over medium heat, cook covered till the pumpkin pieces break apart when pressed with a knife. Do not cook it to a mush because then you will lose all the flavour.
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   5. Drain all the water from the cooked pumpkin. I save the water and use it as a base for soup.
   6. Using a fork or a heavy spoon mash the pumpkin.
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2. Making the Dough for the Kohlyache Bonde | Sweet Pumpkin Fritters
   1. To a large bowl, add the mashed pumpkin, 1 cup of wheat flour, 4 tbsp rice flour, 1/2 cup powdered sugar, 1/2 tsp nutmeg powder, 1/4 tsp cardamom powder, a healthy pinch of salt, and 1 tsp ghee.
   2. Mix well to form a soft dough. The dough should be such that it holds shape but cannot be rolled into a ball. We should be able to scoop dough with a small spoon and drop it into the oil.
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   3. Set aside for 5 minutes.
3. Frying the Pumpkin Pakoras
   1.  While the dough is resting, to a kadhai, add enough oil so that it forms a 2″ layer. 
   2. Over medium flame, heat the oil. Test the temperature of the oil by dropping a pea sized ball of the dough in it. This dough ball should rise to the surface and sizzle gently there. For frying these pumpkin pakoras, the oil should not be very hot.
   3. Lower the temperature to low-medium.
   4. Using your fingers or a teaspoon, drop small portions of the dough (about 1″ ball) into the oil.
   5. Let the bonde fry slowly. The key to a well-made bonde is to fry them on a low-medium temperature. If you use a high temperature, the bonde will fry on the outside but remain raw on the inside. Because these bonde have sugar, they tend to brown quickly on high heat but remain raw inside.  
   6. Occasionally, flip the bonde around so that they fry evenly.
   7. Using a slotted ladle, remove the bonde from the oil and hold them over the kadhai so that any excess oil drains from them. The bonde do not absorb any oil if the dough is properly made and is not too loose.
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   8. Transfer to a plate or a steel dabba (box).
   9. Fry the remaining pumpkin fritters in the same way.
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4. Serve the Kohlyache Bonde | Sweet Pumpkin Fritters hot with some Coriander Chutney or Tamarind Chutney.

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Recipe for Kohlyache Bonde | Sweet Pumpkin Fritters

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Kohlyache Bonde | Sweet Pumpkin Pakoras | Pumpkin Fritters

Aruna

This recipe for Kohlyache Bonde or Sweet Pumpkin Pakoras is from the Vidarbha Region of Maharashtra. Pair these delicious pumpkin fritters with a spicy Coriander Chutney or then tangy Tamarind Chutney to truly enjoy them.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Snack

Cuisine Indian, Maharashtrian, Vegan, Vegetarian

Servings 4 People

Calories 267 kcal

Equipment

• Heavy Bottomed Vessel
• Slotted Ladle
• Spoon or Fork
• Large Bowl

Ingredients

  

1x2x3x

• 250 gms Ripe Pumpkin (See Notes)
• 1 Cup Wheat Flour
• 4 tbsp Rice Flour
• 1/2 Cup Powdered Sugar or Jaggery
• 1/2 tsp Nutmeg Powder
• 1/4 tsp Cardamom Powder
• 1 Large Pinch Salt
• 1 tsp Ghee (Optional)
• Oil for Deep Frying

Instructions

 

Making the Pumpkin Mash

• Peel 250 gms of ripe pumpkin and cut it into large pieces.
• Add the pumpkin pieces and 1 cup water to a heavy-bottomed vessel.
• Over medium heat, cook covered till the pumpkin pieces break apart when pressed with a knife.
• Using a colander, drain all the water from the cooked pumpkin. Save some of the water.
• Using a fork or a heavy spoon mash the pumpkin.

Making the Batter for the Kohlyache Bonde | Sweet Pumpkin Fritters

• To a large bowl, add the mashed pumpkin, 1 cup of wheat flour, 4 tbsp rice flour, 1/2 cup powdered sugar, 1/2 tsp nutmeg powder, 1/4 tsp cardamom powder, a healthy pinch of salt, and 1 tsp ghee.
• Mix well to form a soft and loose batter. The batter should be such that it holds shape but cannot be rolled into a ball. We should be able to scoop batter with a small spoon and drop it into the oil.
• If the batter is very loose add a little wheat flour. If the batter is too stiff, add a little of the water in which the pumpkin was cooked and that we saved earlier.
• Set the batter aside for 5 minutes.

Frying the Pumpkin Pakoras

• While the batter is resting, to a kadhai, add enough oil so that it forms a 2″ layer.
• Over medium flame, heat the oil.
• Test the temperature of the oil by dropping a pea sized ball of the batter in it. This batter ball should rise to the surface and sizzle gently there. For frying these pumpkin pakoras, the oil should not be very hot.
• Lower the temperature to low-medium.
• Using your fingers or a teaspoon, drop small portions of the batter (about 1″ ball) into the oil.
• Let the bonde fry slowly. The key to a well-made bonde is to fry them on a low-medium temperature. If you use a high temperature, the bonde will fry on the outside but remain raw on the inside.
• Occasionally, flip the bonde around so that they fry evenly.
• When the bonde are golden brown, use a slotted ladle to remove the bonde from the oil.
• Hold the bonde in the slotted ladle over the kadhai so that any excess oil drains from them. The bonde do not absorb any oil if the batter is properly made and is not too loose.
• Transfer the Bonde to a plate or a steel dabba (box).
• Fry the remaining pumpkin fritters in the same way.

Serving Ideas

• Serve the Kohlyache Bonde | Sweet Pumpkin Pakoras hot with some Coriander Chutney or Tamarind Chutney.

Nutrition

Calories: 267 kcalCarbohydrates: 59 gProtein: 4 gFat: 2 gSaturated Fat: 1 gCholesterol: 3 mgSodium: 2 mgPotassium: 246 mgFiber: 1 gSugar: 27 gVitamin A: 5321 IUVitamin C: 6 mgCalcium: 18 mgIron: 2 mg

Keyword Bonde, Kohlyache Bonde, Pumpkin Fritters, Pumpkin Pakora, Sweet Pumpkin Fritters, Sweet Pumpkin Pakora

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!