These pumpkin and potato patties make a terrific snack or appetizer.
6 green chilies (or according to taste)
1 tsp mustard seeds
4 tsp semolina
100g split pigeon peas (arhar dal)
Juice from half lemon
200ml ghee (clarified butter)/oil
1 bay leaf
Salt according to taste
Peel the pumpkin and cut into small cubes. Put the pumpkin cubes in a saucepan with water over medium heat and cook until softened and set aside.
Boil the potatoes and peel off the skin. Chop the chilies.
Cook the lentils until half cooked. Mix the semolina with water to form a thick batter.
Mash the potatoes into a smooth paste with the lemon juice and salt.
Heat 100ml ghee or oil in a pan. Add the mustard seeds and bay leaf to the pan.
When the mustard seeds crackle, add the half cooked lentils, chopped chilies, and boiled pumpkin pieces. Stir the mixture and saute for 10 minutes.
Remove from heat and set aside to cool. Mix the mashed potatoes with the pumpkin mixture.
Scoop out about 2 tablespoons of the mixture and form into round or rectangle patties.
Heat the remaining oil/ghee in a pan. Dip the cutlets in the semolina batter and fry until golden brown.
Serve warm with sauce of your choice.