Kohlyache Bonde | Sweet Pumpkin Pakoras | Pumpkin Fritters
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.
Equipment
- Heavy Bottomed Vessel
- Slotted Ladle
- Spoon or Fork
- Large Bowl
Ingredients
- 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