Name: Pumpkin Dongla Minar recipe by Nidhi Seth at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1 cup grated white pumpkin; 1 tbsp chickpea flour; 1 tbsp wheat flour; 1 tbsp semolina; 1 tsp lemon juice; 1 tbsp finely chopped fresh coriander leaves; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 1/2 tsp sugar (optional); Salt to taste; For potato frosting :- 2 boiled and grated potatoes; 1/2 tsp butter; 1/2 tsp oregano; 1/2 tsp chilli flakes; 1/8 tsp black pepper powder; Salt to taste

ABOUT Pumpkin Dongla Minar RECIPE

This unique and healthy and tasty recipe made by pumpkin and potato frosting. this recipe is perfect for breakfast

Ingredients Serving: 2

1 cup grated white pumpkin
1 tbsp chickpea flour
1 tbsp wheat flour
1 tbsp semolina
1 tsp lemon juice
1 tbsp finely chopped fresh coriander leaves
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp sugar (optional)
Salt to taste
For potato frosting :- 2 boiled and grated potatoes
1/2 tsp butter
1/2 tsp oregano
1/2 tsp chilli flakes
1/8 tsp black pepper powder
Salt to taste

Instructions

Firstly peel the pumpkin.
Now grate the pumpkin.
Squeeze it as much as possible can.
Now add chickpea flour, wheat flour, semolina.
Add all the masala .
Mix it well.
Now grease your palm with little oil and and give cylindrical shape.
Arrange it on a greased plate and steam it for 15 minutes. Check by insert a knife or toothpick if i comes out clean then it is done.
Remove it another plate and let it cool completely. Then make thin slices.
For potato frosting : - grate the boiled potatoes.
Add all the masala.
Fill in icing bag with star nozzle.
To serve : - arrange the gattas on a platter pipe out the potato frosting .
Bake for 10 minutes at 180 degree.
Garnish with some chopped coriander leaves and sweet chutney. Serve hot with your favorite chutney.

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