Doodhi Muthiya | Recipes Under 15 Minutes | Chef Jaaie | Sanjeev Kapoor Khazana

Ingredients

400 grams bottle gourd (doodhi/lauki), grated and soaked

½ teaspoon red chilli powder

1 teaspoon cumin seeds

1 teaspoon white sesame seeds (safed til)

A pinch asafoetida (hing)

Salt to taste

Juice of 1 lemon

1 tablespoon ginger-green chilli paste

2 tablespoons yogurt

½ cup gram flour (besan)

½ cup whole wheat flour (atta)

Oil for greasing and deep-frying

Fresh coriander leaves for garnishing

Method

1. Squeeze excess water from the grated bottle gourd and place in a bowl.

2. Add chilli powder, cumin seeds, sesame seeds, asafoetida, salt, lemon juice, ginger-green chilli paste and yogurt and mix. Add gram flour and wheat flour and mix well.

3. Heat sufficient oil in a kadai.

4. Grease your palms with some oil and divide the mixture into equal portions. Press them between the fist and shape into muthiyas.

5. Deep-fry muthiyas in hot oil till golden brown. Drain on absorbent paper.

6. Garnish with coriander leaves and serve hot with tomato ketchup.