Muthia or Pator 1- Bottle Gourd
Doodhi Muthia, Lauki Pator
Sushma Agarwal
These sausage shaped vegan rolls are from Gujarat and Rajasthan regions of India. As these two states are side by side, their foods are often similar.
The word Muthia comes from the Hindi word muththi or a fist. These rolls are made by rolling the mix inside the fist, hence the name muthia.
Serves 4
Ingredients
1 cup grated lauki/dudhi/bottle gourd (Courgette can be used if lauki is not available)
1/2 cup fresh mint leaves
1 tsp. salt, adjust to taste
Enough besan*/Bengal gram/chickpea flour to make a tight dough
For Tarka or Tempering:
2 tbsp. oil
3-4 green chillies, sliced lengthways
2 cloves garlic, optional
Optional
1 tbsp. sesame/til seeds, dry toasted in a frying pan.
1 tbsp. desiccated coconut
1 tbsp. coriander leaves, finely chopped.
Instructions
Squeeze grated lauki to remove some of the water.
Mix all ingredients in a bowl, except besan.
Now add besan gradually, to make a tight dough.
Make sausage shaped rolls.
Steam the rolls for 12 minutes.
Slice rolls into thick discs.
Either deep fry or temper the thick discs as follows; heat oil in a frying pan or wok or karahi. Add mustard seeds/rai. When seeds splutter, add red chillies.
Stir for a few seconds and add garlic. Fry for a couple of minutes and add Muthia slices.
Stir-fry until lightly brown and crisp on the outside.
Garnish with toasted sesame seeds, desiccated coconut and coriander leaves. Serve hot with Green Mango Chutney or any other chutney of choice.
*You can use a mix of besan 50%, bajra (millet flour) 25% and white, wheat flour25% (maida)
Notes
Muthia can be added to a Curry Sauce and heated through. keep the gravy thick, not watery.
