Friday, 6 June 2014


Preparation Time: 15 mins
Cooking Time: 30 mins

2 cups grated bottle gourd (doodhi / lauki)
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped coriander (dhania)
2 pinches of soda bi-carb
1/2 tsp asafoetida (hing)
salt to taste
3 1/4 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For The Garnish
2 tbsp finely chopped coriander (dhania)

1.Squeeze out excess water from the grated bottle gourd and onions and keep the liquid aside to knead the dough if required.
2.Combine the bottle gourd,  whole wheat flour, semolina, besan, ginger-green chilli paste, turmeric powder, cumin seeds, fennel seeds, lemon juice, sugar, coriander, soda bi-carb, asafoetida, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough adding water if required.
3.Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
4.Shape each portion into a cylindrical roll .
5.Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes.
6.Remove, cool slightly and cut
7.For the tempering, heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
8.When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
9.Add the muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp.
10.Serve immediately garnished with coriander,tomato catchup,dhaniya chutney.

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