Easy Pumpkin Sweet Potato and Amaranth Patties
Golden, fiber-rich patties made with pumpkin, sweet potato, and amaranth flour, lightly spiced and shallow-fried to crispy perfection.
Equipment
- 1 Tawa/Griddle or Pan
- 1 Large Mixing Bowl
- Measuring Cups and Spoons
- Spatula or Turner
- Refrigerator (optional for chilling)
Ingredients
- 1 cup boiled and mashed sweet potato
- 1 cup boiled and mashed pumpkin small orange sweet variety
- 1 cup amaranth flour
- 1 tsp cumin seeds
- ½ tsp black pepper powder or to taste
- 1 tbsp sesame seeds
- Salt to taste
- 2 –3 tbsp popped amaranth optional, for coating
- Ghee or oil for shallow frying
Instructions
- Prepare and Mash Vegetables: Start by boiling the pumpkin and sweet potato until tender, then drain thoroughly to remove any excess water. Place them in a large mixing bowl and mash completely using a potato masher or fork, creating a smooth, lump-free base. Ensuring the vegetables are dry helps the patties bind better and prevents them from becoming mushy during cooking.
- Combine Dry Ingredients and Spices: Add amaranth flour, cumin seeds, black pepper, sesame seeds, and salt to the mashed vegetables. Mix thoroughly with a spoon or your hands until the ingredients are evenly distributed, forming a cohesive mixture. Depending on the moisture in the vegetables, you may need to adjust the flour slightly to achieve a workable dough-like consistency.
- Shape the Patties: Divide the mixture into equal portions, roughly 3–4 tablespoons each, and flatten them gently with your hands to form round or oval patties. If using popped amaranth, coat each patty lightly for a textured, crunchy exterior. For best results, refrigerate the shaped patties for 30 minutes to firm them up, making them easier to cook without breaking.
- Heat Pan and Add Fat: Preheat a tawa, griddle, or nonstick pan over medium heat. Once hot, add a teaspoon of ghee or oil and swirl it around to coat the surface evenly. The right amount of fat ensures the patties cook evenly and develop a golden, slightly crisp exterior while staying soft inside.
- Shallow Fry Patties: Place the patties gently onto the hot pan and cook for 3–5 minutes on each side, or until they turn golden brown and firm to the touch. Flip carefully with a spatula to maintain their shape and prevent sticking. Adjust the heat if necessary to avoid burning while achieving a crisp, flavorful crust.
- Serve and Enjoy: Once cooked, transfer the patties to a serving plate and allow them to cool slightly. Serve warm with chutney, in a wrap, or inside a burger bun for a wholesome, satisfying meal. These patties can also be enjoyed as a healthy snack or side dish, showcasing their vibrant flavors and nutritious ingredients.
Notes
- Drain boiled pumpkin and sweet potato thoroughly to prevent soggy patties.
- Adjust amaranth flour as needed to bind the mixture without making it too dry.
- Popped amaranth is optional but adds a crunchy coating for texture and visual appeal.
- Shallow frying in a small amount of ghee or oil ensures a golden, crispy exterior while keeping them light.
- Refrigerating the shaped patties for 30 minutes improves firmness and makes frying easier.
- Serve warm for the best taste, though they can be enjoyed at room temperature.
- These patties are naturally gluten-free, vegetarian, and suitable for fasting or light meals.
