Pumpkin Tortilla chips are made with water chestnut flour and buckwheat flour essentially eaten during the fasting periods in India.They are light and healthy and easy to digest ,hence find their special place in the fasting menu. These two flours are fruit based that is why they are eaten during fasting days.To keep the tummy light and food easy to digest after a long day of fasting.
Its served with Peanut Dip and Tomato chilli Dip . Both these recipes are no onion and no garlic recipes. They can also be used with any other appetizer or platter dip.
Baked Tortillas made from pumpkin pulp and buckwheat and water-chestnut flour. An apt recipe for fasting and a very healthy tortillas chips recipe which can be eaten with another flour substitute for other occasions as well.
Traditionally, we in India we call them kuttu and singhara atta / flour respectively. We make fried breads and pakora/ fritters which are eaten with the select few vegetables and yogurt. To give the menu a twist and make fasting food a little more fun.I tried these tortilla chips. A lot of people eat once a day or twice a day during fasting. Making this as an appetizer before makes the meal complete and a bit fun.
We also make Kuttu ki kachori , Kaddu ki sabzi/ sweet ‘n’ sour Pumpkin mash , sabudana kheer / Tapioca Pudding , Kuttu Dosa / Buckwheat pancakes , Navratra Mezze platter , Fasting Potato Curry /Vrat Ke aloo , Samak Ke kabab/ Samak rice cutlets during fasting to keep it wholesome and filling.
Try our other Fasting recipes and Do leave a comment if you like them.
|24 piece||10 minutes|
|Cook Time||Passive Time|
|20 minutes||20 minutes|
Baked Tortillas made from pumpkin pulp and buckwheat and water-chestnut flour. An apt recipe for fasting and a very healthy tortillas chips recipe which can with any other flour substitute.
- 1 cup pumpkin puree ( boiled and ground)
- 1 1/2 cups water chestnut flour
- 1/2 cup buckwheat flour
- to taste salt rock salt / rock / sendha namak
- 2 green chillies ( ground with pumpkin)
- 3 tbsps butter / ghee Clarified /
- 1 tbsp vegetable oil
- greasing a baking tray and brush
- For pumpkin Puree: De-skin and chop the orange pumpkin and cook in a pressure cooker with 1/4th cup water till one whistle on full flame and then simmer the flame and cook till one more whistle.Cool the pumpkin and then grind the boiled pumpkin with 1-2 green chilies in a grinder till fine.
- For the Tortilla dough: Pour the pumpkin puree and add the flours gradually.But while adding keep the proportions intact.Add the ghee and vegetable oil and knead a very soft dough.Itll look sticky at this point.So well keep the dough in the refrigerator for 20 minutes to rest.The dough will get firmer and manageable after this. n to pre- heat at this point so that the dough can rest meanwhile the oven gets pre- heated @225 degrees celsius.
- After 20 minutes take the dough out and roll ball. Youll have to make a chapati lie flatbread between your palms only as its very soft to be rolled.Grease a baking tray and put the flatbread on the tray and bake till done.Keep checking midway and flip sides. This took 15 minutes in my oven.Please watch for the time taken in yours.Once done,cut into 6 equal triangle and serve with the red and white Dips prepared.
- Note that this dough is going to be a very soft.We only need to knead it in the pumpkin puree and no water.Now, in a big bowl, pour the pumpkin puree and start adding the flour.Remember,these flours may have different quality and texture,what i have ,i had to put these quantities to need a very soft dough.You need to be careful while kneading and add only as much needed so that the dough should not become too hard.A very hard dough would mean a bad batch of chips.
Thanks for the lovely recipe. Can I use Amaranth flour instead of buckwheat flour ?