Cheese stuffed pumpkin flowers with sweet chilli sauce

Name: Cheese stuffed pumpkin flowers with sweet chilli sauce
Total time: 1800 s
Yield: 3-serving
Cuisine: Indian
Ingredients: 6 pumpkin Fresh flowers -; 25 g Mozzarella -; 25 g Paneer -; 25 g garlic cheddar Jalapeño - (optional); 1 tbsp Pumpkin leaves , chopped -; 1 tbsp Capers , chopped -; Refined oil - for frying; 3 tbsps Flour -; 1 Egg , beaten - whole; 1/2 cup water Ice cold - around

veena @cook_7818059

cochin

If you can't find jalapeño garlic cheddar, use any other cheese of choice. But for heat, do add a tsp of chopped jalapeño/chilli and garlic.

veena @cook_7818059

cochin

If you can't find jalapeño garlic cheddar, use any other cheese of choice. But for heat, do add a tsp of chopped jalapeño/chilli and garlic.

Saved

Ingredients

30 mins

3-serving

6pumpkin Fresh flowers -
25 gMozzarella -
25 gPaneer -
25 ggarlic cheddar Jalapeño - (optional)
1 tbspPumpkin leaves , chopped -
1 tbspCapers , chopped -
Refined oil - for frying
3 tbspsFlour -
1Egg , beaten - whole
1/2 cupwater Ice cold - around

Saved

Steps

30 mins

1

Grate the cheeses and mix with sautéed pumpkin leaves and capers. Combine.
2

Cut the stems and stamen off the flowers and stuff them till the petals, close the petals and press firmly
3

Make a thick tempura paste and deep fry till golden
4

Serve warm with sauce