Tossed with spices served with love...this Khatta meetha salad will burst flavours in your mouth.
|Pumpkin pieces||10 , cut into 1 1/2 inch chunks (squares)|
|Crushed black pepper||1 Teaspoon|
|Five spice powder||2 Teaspoon (Bengali five spice coarse powder (paanch phoron/5 spice|
|Sea salt||1 Pinch|
|Grated papaya||1 Cup (16 tbs) (raw)|
|Orange segments||1 Cup (16 tbs)|
|Black salt||1 Pinch|
|Red chilli powder||1 Teaspoon|
1.Pre-heat the oven at 220 degree C.
To make crispies:
2.Cut pumpkin into squares, add some oil, Bengali five spice powder, sea salt, black pepper and rub it in the pumpkin well.
3.Take a baking tray with butter paper and place the spiced pumpkin squares on it.
4.Lower the temperature to 170 degree C and bake the pumpkin for at least 20-30 mins or till they are nice and crisp.
5.While the pumpkin squares are in the oven, take a bowl and add grated raw papaya.
6.Into this, add chopped mint leaves, orange segments, black salt, pinch of sugar and lemon juice. Mix and keep aside.
7.Add the tossed salad on the crispy pumpkin squares.
8.Add mint leaves and red chili powder on top and serve.