Preparation Time : 50 minutes
Cooking Time : one hour
Serving : 5 members
Ingredients for mince filling
|Minced meat||200 grams|
|Turmeric powder||1/4 teaspoon|
|Red chilly power||1/4 teaspoon|
|Coriander powder||1 teaspoon|
|Big Onions||2 chopped|
|Green chillies||4 chopped|
|Ginger garlic paste||1 teaspoon each|
|Garam masala powder||1/2 teaspoon|
|Coriander leaves||1/4 bunch chopped|
Method for mince filling
Ingredients for egg filling
|Cashew nuts||2 tablespoons cut into bits|
|Cardamom powder||4 pods powdered finely|
Method for egg filling
1.Beat eggs with sugar and salt.
2.Heat ghee in a frying pan. Add cashew nuts and raisins. Fry to a golden brown color. Pour the beaten eggs and scramble adding cardamom powder. Remove and cool completely.
Ingredients for the cover
|Ingredients for the cover||250 grams|
|Water||enough to get a smooth dough|
How to proceed
- Take a small ball of dough. Roll out to a 6 cm round. Place one teaspoon of egg filling in the middle. Get the edges of the circle together towards the center to get a pumpkin shape. Pinch off excess flour from the top. Heat oil to deep fry. Fry the filled pumpkin shaped pot to a golden color. Drain and set aside. ( I did ten pieces similarly at a time making it easier )
- Roll a bigger round out of the dough about 10-12 cm which is bigger than the first circle. Place two teaspoons of mince filling in the center. Top with the first egg filled deep fried pumpkin. Bring the edges of the circle toward the center covering the first small pumpkin. Pinch of the excess dough. Deep fry in hot oil to a golden brown color. Drain and keep aside.
- Do the same repeatedly with bigger rolled dough rounds each time and filling alternatively with egg filling and mince filling. Deep fry each time you stuff a filling.
- Four layers is good enough but you want a smaller pumpkin’s you can stop with three layers. If using three layers make sure to use two layers of mince filling and one layer of egg filling.