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Pumpkin Crispies



Take the peels of half thickness and cut into cubes of 1"X1". Beat the curds well; add salt and asafoetida and soak the cubes overnight. Drain only the excess curds and spread on a plastic sheet to dry in sun thoroughly. Store in an airtight jar.

Deep fry in hot oil till brown (when they puff up) and use like pappads or to garnish pulavs or chewdas.
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