Pumpkin Pandela/ Wara



1 cup grated pumpkin

2 tsp minced/finely chopped green chillies 

1 tbsp Supreme Khas Khas (poppy seeds) 

1 tbsp Supreme Fennel Seeds

1 tsp salt 

2 tbsp Supreme Coriander Powder

1 tbsp Supreme Cumin Powder

1 tsp Supreme Turmeric powder

1 tbsp Supreme Garam Masala 

1 tbsp melted ghee 

2 cups Supreme Rice flour 

2 ¾ cup warm water 

A small bowl of oil 


In a large bowl, add grated pumpkin, green chillies, khas khas, fennel seeds, salt, coriander powder, cumin powder, turmeric powder, garam masala, ghee, rice flour and water. Mix everything together. Batter should be of pouring consistency. Heat a non-stick flat pan over high heat. Pour a small ladle full of oil and once heated gently pour a small ladle full of batter onto the pan. Drizzle a little more oil over the pandela and once the edges turn brown and crispy flip over. Cook the other side until brown and crispy. Repeat process with remaining batter. Drain on kitchen paper and serve immediately.

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