Pumpkin Wafers

-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 inch (6 mm) thick and 1 inches (4 cm) across
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) turmeric
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

1.    Place the pumpkin wafers in a single, slightly overlapping layer on a tray, sprinkle with salt, turmeric and cayenne, and set aside for hour.
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.
3.    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.