Pumpkin Wafers

You can use any winter squashbutternut, acorn, banana, or Hubbard.

 

Preparation and salting time: 30 minutes

Cooking time: about 20 minutes

 

Ingredients

• Peeled, seeded pumpkin or squash, cut into wafers ¼ inch (6 mm) thick and 1 ½ inches (4 cm) across – 1 pound (455 g) 

• Salt – 1 teaspoon (5 ml) 

• Turmeric – 1 teaspoon (5 ml)

• Cayenne pepper – ¼ teaspoon (1 ml) 

• Ground rice (coarse flour) or sifted chickpea flour – 3 table spoons (45 ml) 

• Ghee or vegetable oil for deep-frying
 

Preaparation

1. Place the pumpkin wafers in a single, slightly overlapping layer on a tray, sprinkle with salt, turmeric and cayenne, and set aside for ½ 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.
 

Makes
4 to 6 small servings
 

By Yamuna Devi Dasi