1 cup pumpkin / butternut puree
A pinch of salt
An egg (optional)
1/2 tsp cardomom powder
15g fresh yeast
Half cup - luke warm water
Oil for frying
Peel, cut in cubes & cook pumpkin in milk.
Cool, mash it & keep aside.
Dilute yeast in luke warm water with 1 tsp sugar.
Set aside for 15 minuites.
Then mix all the ingredients & set aside for an hour.
Add cardomom powder & mix well.
Heat oil in a frying pan.
Take a spoonfull of batter & fry.
Using a slotted spoon splash hot oil on the top.
Turn over & fry the other side.
When golden brown, turn over & cook the other side.
Remove using a slotted spoon & drain on a kitchen paper.
Dust with icing sugar & serve with tea.