Add besan, semolina,curd, green chillies, onion,ginger paste in a bowl.Sprinkle cumin seeds,chaat masala, salt to taste and as needed water to make a thick batter.Cover and rest it for at least half hour.Meanwhile grate pumpkin and sqeeze out excess water.

After half hour, mix the grated pumpkin in the batter.Add chopped coriander and few fried or roasted curry leaves.Whisk to combine well.Add Eno and whisk once.Heat a non-stick pan.Brush oil and pour a ladleful of batter in it.Spread it lightly with the back of the ladle.Fry in low to medium flame till one side golden brown and crispy.

Flip and fry drizzling few drops oil.Turn around and spread 2 tbsp of potato masala and roll it.Serve hot with coconut chutney, tomato ketchup or mixed pickle.

For potato masala :
Coarsely crush the boiled potatoes.Heat oil in a wok.Fry peanuts and set aside.In the remaining oil sprinkle mustard seeds and chana dal.Fry till it splutters. Add grated ginger and chopped onion and fry till translucent.Add fried curry leaves and the potatoes. Add turmeric and red chilli powder and chopped green chillies Sprinkle salt to taste and toss.Add 1/4 th cup water and cook till the masalas are well combined with the potatoes.

For coconut chutney:
Coarsely grind coconut and green and red chillies with roasted peanuts and 1 tbsp roasted sesame seeds. Heat 1 tbsp oil in a wok.Sprinkle mustard seeds and chana dal.When they splutter, add curry leaves and fry.Add pinch of hing and toss.Add the coconut paste, salt to taste and 1/4 th cup water.Boil till thick.Sprinkle lemon juice and serve.

Serve crispy hot delicious and nutritious pumpkin chilla alongwith potato masala, coconut chutney in breakfast with a cup of tea or coffee.