Mix carom seeds, cornflour and chilli flakes to grated pumpkin or butternut squash.
In a pan saute this mixture for 3-4 minutes just to become the mixture soft.
Grease a cup cake mould with little oil and place 2 tablespoon of the mixture to each mould and spread nicely to form a katori shape.
Pre heat oven at 180 degree Centigrade for 10 minutes.
Bake them for about 10 to 15 minutes or until you get a nice roasted aroma and the katori are light golden brown.
Take out from oven and keep in the mould until you use them.
Microwave 2 sweet potatoes and beetroot for 3-4 minutes or until done.
Peel the skin and cut into small chunks.
Blanch sweet corn in hot water for 2-3 minutes and drain.
In a mixing bowl add the boiled sweet potato and beetroot chunks along with blanched sweet corn.
Add black salt, chaat masala, chilli powder, amchur or mango powder as per your taste. Mix well.
Place prepared baked pumpkin katoris in a serving plate.
Stuff the prepared vegetables to each katori. I added some cherry tomatoes also just for colour and tangy flavor.
Top with sweet tamarind chutney, green chutney and yoghurt. Sprinkle some chilli powder and chaat masala and serve immediately.
You will definitely like this healthy roasted pumpkin flavor chaat with sweet potatoes and beetroot.
