Kaddoo Monje
Crispy golden pumpkin fritters with a hint of sweetness and spice. Slender strips of pumpkin are coated in a light gram flour batter, deep-fried until crunchy on the outside and soft within. A popular Sindhi tea-time snack that comes together in minutes.
For 4 servings
- prep · ~5 min
Prepare the pumpkin.
1.Peel the pumpkin and discard the skin.2.Slice the flesh into thin, 2-inch-long strips, about ¼-inch thick. - mix · ~3 min
Make the batter.
1.In a mixing bowl, combine besan, rice flour, red chili powder, turmeric powder, cumin seeds, ajwain, and salt.2.Gradually add water, whisking continuously to form a smooth, lump-free batter.3.The batter should be thick enough to coat the back of a spoon.TIPAdd water a little at a time — a thick batter clings better and gives crispier results. - fry · ~5 min
Heat the oil for deep frying.
Pour oil into a kadai or deep pan and heat over medium flame until a drop of batter sizzles and rises to the surface immediately.
- fry · ~10 min
Coat and fry the pumpkin strips.
1.Dip each pumpkin strip into the batter, letting excess drip off.2.Slide gently into the hot oil, frying in small batches without crowding the pan.3.Fry for 2 to 3 minutes, turning occasionally, until golden and crisp on all sides.4.Remove with a slotted spoon and drain on paper towels.TIPDon't overcrowd the pan — it lowers the oil temperature and makes the fritters greasy. - serve
Serve hot with green chutney or tomato ketchup.
Arrange the hot pumpkin fritters on a serving platter and serve immediately with mint chutney or ketchup on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slice pumpkin strips uniformly thin (about ¼ inch) so they cook evenly and stay crisp.
- 2Use a kadai or wok for deep-frying; the curved sides help maintain a steady oil temperature.
- 3Test the oil by dropping a tiny bit of batter—it should sizzle and float up immediately.
- 4Fry in small batches to keep the oil hot and fritters light, not greasy.
- 5Drain on paper towels right away, then serve immediately for maximum crunch.
- 6Make-ahead: prep the pumpkin strips and batter separately; fry just before serving.
Adapt it for your goals.
Spicy kick
Add ½ teaspoon of finely chopped green chilies or a pinch of chaat masala to the batter for an extra layer of heat and tang.
gluten freeGluten-free
This recipe is naturally gluten-free as written (besan and rice flour have no gluten). Just ensure your spices are certified gluten-free if sensitive.
oven bakedOven-baked
For a lower-oil version, arrange battered strips on a greased baking sheet, spray or brush with oil, and bake at 220°C (425°F) for 12-15 minutes, flipping halfway, until golden and crisp.
herb variationHerb variation
Add 1 tablespoon of finely chopped fresh coriander or curry leaves to the batter for a fresh, herbaceous twist.
sweet savorySweet-savory
Replace the chili powder with ½ teaspoon of garam masala and add a pinch of sugar to the batter for a mildly spiced, slightly sweet version.
Why this is on our healthy list.
Rich in Vitamin A
Pumpkin is packed with beta-carotene, which the body converts into vitamin A for healthy vision, skin, and immune function.
High in Plant Protein
Besan (chickpea flour) provides a good source of plant-based protein, making these fritters more satiating than regular flour-based snacks.
Source of Dietary Fiber
Both pumpkin and chickpea flour contribute fiber, supporting digestive health and helping to maintain steady energy levels.
Antioxidant Spices
Turmeric and cumin seeds are rich in antioxidants and anti-inflammatory compounds that help combat oxidative stress.
Frequently asked questions
Yes, butternut squash or even sweet potato works well—just slice them into similar thin strips and adjust frying time slightly as needed.
