Ingredients:
Bottle Gourd – 2 cups, peeled and grated
Onion – 1, small, peeled and grated
Salt – 1 1/2 tsp
Besan Flour – 1 cup
Wheat Flour – 1/4 cup
Garam Masala Powder – 1 tsp
Chilli Powder – 1 tsp
Sesame Seeds – 1 tsp
Oil – 1 tblsp + extra for deep frying
Baking Soda – 1/4 tsp
Coriander Leaves – 1/4 cup
Water – 2 tblsp
Soda Bicarb – 1/4 tsp
Grind to a powder:
Ginger – 2 inch piece
Garlic Cloves – 4
Red Chillies – 8
Turmeric Powder – 1 1/2 tsp
Oil – 1 tblsp
Lemon Juice – 1 tblsp
Method:
1. In a large bowl, combine bottle gourd, onion, salt, besan flour, wholewheat flour, ground masala powder, garam masala, chilli powder, sesame seeds, 1 tblsp oil, baking soda, coriander leaves and soda bicarb.
2. Mix well.
3. Pour oil for deep-frying in kadai over moderate hat.
4. Drop spoonfuls of the mixture into hot oil.
5. Fry for 1 to 2 minutes, turning often, till light golden.
6. Remove the muthia with a slotted spoon on to a strainer.
7. Drain excess oil and keep in a pan over low heat.
8. Sprinkle with 2 tblsp of water.
9. Cook covered for 5 minutes.
10. Stir gently every 2 minutes.
11. Serve as a snack.
