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 CRUNCHY SPICED COCCINIA WITH PUMPKIN SEEDS

Crispy Spiced Coccinia with Roasted Pumpkin Seeds

Crunchy Spiced Coccinia with Pumpkin Seeds is a flavorful South Indian-style snack or side made by frying blanched Coccinia coated in a spiced gram flour mix. Once golden and crisp, it’s tossed with tangy amchoor, fiery red chili, curry leaves, and crunchy roasted pumpkin seeds or peanuts. The final dish bursts with texture and flavor—perfect with rice, dal, or as a teatime bite. Serve it hot for the ultimate crispiness.


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Spiced and crispy Coccinia slices garnished with curry leaves and seeds for a hot, savory side dish or rice accompaniment.¯

Tips & Tricks for Perfect Crunchy Spiced Coccinia With Pumpkin Seeds

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For maximum crunch, ensure the Coccinia is blanched just until tender but not overcooked. Cool completely before coating with the flour mix to prevent sogginess. Fry on medium heat first, then increase for that golden crisp exterior. Roasted pumpkin seeds offer a unique texture, but peanuts work well too. Toss with the spice coating only when ready to serve to maintain crispness. A squeeze of lemon enhances the flavor further.

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     Step-by-Step Recipe : Crunchy Spiced Coccinia With Pumpkin Seeds

INGREDIENTS

- **1/2 Kg Tender Coccinia** (Cut into quarters lengthwise)

- **Oil** – For frying

- **1/2 cup Gram Flour (Besan)**

- **2 tbsp Rice Flour**

- **2 inch Ginger**

- **8 Green Chilies**

- **1 tbsp Amchoor Powder**

- **1 tbsp Ajwain**

- **1/4 cup Roasted Pumpkin Seeds** (or peanuts as a substitute)

- **1 tbsp Chili Powder**

- **1/4 tsp Turmeric Powder**

- **Handful of Curry Leaves**

- **1/2 tsp Cumin Powder (roasted)**

- **3 tbsp Chopped Coriander**

- **1/2 tsp Garam Masala**

- **Salt** – To taste

​Deep-fried Coccinia coated in besan and spices, finished with pumpkin seeds, herbs, and a flavorful seasoning mix.

PREPARATION STEPS

1. **Blanch the Coccinia:**

- In a pan, add 500 ml or more water and salt, and bring it to a boil.

- Add the Coccinia pieces and cook on medium flame until the water boils.

- Drain the water and let the Coccinia cool down.

2. **Prepare Spice Mix:**

- Grind the ginger and green chilies into a fine paste using a mixer grinder and set aside.

- In a bowl, mix besan, rice flour, ajwain, turmeric, 1/2 tbsp chili powder, the ginger-green chili paste, and salt. Combine well.

3. **Coat the Coccinia:**

- Add the cooled Coccinia to the besan mixture and mix thoroughly until well-coated.

4. **Fry the Coccinia:**

- Heat oil in a pan.

- Fry the Coccinia mixture in small batches on medium flame for 8 to 10 minutes.

- Increase the heat slightly and fry until crispy.

- Remove and drain on paper towels.

5. **Fry Curry Leaves:**

- In the same oil, fry the curry leaves until crisp and set aside.

6. **Prepare the Spice Coating:**

- In a small bowl, mix amchoor powder, red chili powder, chopped coriander, garam masala, and roasted cumin powder.

7. **Finish and Serve:**

- Toss the fried Coccinia with the spice mixture.

- Add roasted pumpkin seeds (or peanuts) and curry leaves.

- Mix well and serve hot with rice.



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