Tokens of Thanks - Pumpkin Patty-cakes
At Thanksgiving, we’re thankful for the bountiful Fall harvests, for the opportunities we find to be able to share the love and the food. The pumpkins that endure a lot of smashing and slitting..their coral insides sulking and peeking modestly from the Jack-o’-lanterns..can be employed in so many ways other than the pureed mush squished into pies, the cubed flesh roasted to a tan, the pulpy broths creamed in soups and so forth. In the Tadka kitchens, we simply grate the glowing gourd up into woolly shreds with similarly treated plumpish potatoes, mix in with our standard spices, and slap hand-patted cakes on a sizzling tava with jade-colored dribbles of olive oil. With the help of some green chutney and sour cream, these scrunchy, stubbly munchies will bring the quintessence of the season to your table too, giving your family just one more reason to be thankful for. Eat, love, and share, this Thanksgiving..
½ a small Pie pumpkin or a section from a big pumpkin
- Peel and wash the pumpkin and potatoes. Grate or shred the flesh. You will need about 2 cups of each. Grate the onion.
- Working in batches, remove the water from the vegetables by placing cupfuls in a thin kitchen towel and wringing it out really well. Place the squeezed-out veggies in a mixing bowl. Preheat a cast iron skillet or large frying pan and add a light coating of oil.
- Sprinkle the chickpea flower/besan, salt and spices on the veggies. Mix gently with a fork until everything is coated and the mixture starts getting a little wet. To make the patty-cakes, drop heaping tablespoons onto the hot oil and use the fork to spread it to a 2-3 inch size. Or you could form the patties in your palm by pressing them thin.
- Once the bottom is brown, turn the patty gently and allow the other side to cook, adding more oil as required. Serve while they're hot and crisp, sprinkled with the chaat masala or fresh cracked pepper.
We're sharing our crispy patty-cakes with -