-Recipe from Yamuna mataji
You can use any winter squash –butternut, acorn, banana, or Hubbard.
Preparation and salting time: 30 minutes
Cooking time: about 20 minutes
Makes: 4 to 6 small servings
1 pound (455 g) peeled, seeded pumpkin or squash, cut into wafers ¼ inch (6 mm) thick and 1 ½ inches (4 cm) across
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) turmeric
¼ teaspoon (1 ml) cayenne pepper
3 table spoons (45 ml) ground rice (coarse flour)
or sifted chickpea flour
ghee or vegetable oil for deep-frying
Place the pumpkin wafers in a single, slightly overlapping layer
on a tray, sprinkle with salt, turmeric and cayenne, and set aside for
2. Pat the slices dry with paper towels,
place them in a paper or plastic bag containing the flour, and shale
the bag to dredge the slices. Shake off the excess flour by slapping
each piece sharply and then divide them into three batches.
Pour 2 inches (5 cm) of ghee or oil into a deep frying pan. Place
over moderately high heat until the temperature reaches 360 F (180 C)
on a deep-frying thermometer. Fry one batch for 4- 5 minutes or until
the slices turn a rich golden brown, then transfer with a slotted spoon
to paper towels. Fry the remaining two batches in the same way.
Sprinkle additional salt, if desired.