Dudhi na Muthia Recipe | Courgette Fritters | Doodhi na Muthia | Lauki Muthiya | Dudhi Muthiya

Muthia (Muthiya) is a snack made with various flours and vegetables and often steamed and fried. But because my mum was always so busy while we were growing up, she found little shortcuts in cooking! And I'm going to share this this with you!! My mum totally skips the steaming process and just fries these muthia! She can do this because the muthia are cooked on a medium heat for a good 5 minutes so they cook all the way through!

These muthia (or fritters) are so delicious! They are crisp on the outside, moist on the inside and they are so very tasty and light! Plus they are vegan! So do give these a go! They are a great use of dudhi/courgette/zucchini and I'm sure you'll be making them often! ENJOY!!

Dudhi na Muthia Recipe Cooking Time: 30 Minutes (Approx)

Serves 2-4 People (About 30 Muthiya)

INGREDIENTS

• 2 Medium Dudhi/Courgettes/Zucchini

• 2 tsp Minced Ginger Paste

• 1 tsp Minced Chili Paste

• 1/2 tsp Red Chili Powder

• 2 tsp Coriander-Cumin Powder

• 1/4 tsp Turmeric

• 1- 1 1/4 tsp Salt

• 2-3 tsp Sugar

• 1 Cup Roti (Chapati Flour)

• 1/4 Cup Chickpea Flour (Besan)

• 1 TBSP Oil

• 1 TBSP Water or more depending on consistency

• 2 Pinches Sanchoro / Baking Powder / Baking Soda

• 2-3 Cups Oil for Deep Frying (I use Sunflower Oil)

METHOD

Wash and peel 2 courgettes.

Using a large knife, make chopping actions on the tip of the courgette as shown in the video, then cut off a slice. This should result in roughly chopped small pieces of courgette. Chop the end pieces using a chopping board. Continue cutting until all the courgettes are chopped up.

Place the chopped courgette into a bowl. Add 2 tsp Minced Ginger Paste, 1 tsp Minced Chili Paste, 1/2 tsp Red Chili Powder, 2 tsp Coriander-Cumin Powder, 1/4 tsp Turmeric, 1- 1 1/4 tsp Salt and 2-3 tsp Sugar along with 1 Cup Roti Flour and 1/4 Cup Chickpea Flour.

Tip: Gently mix this using a spoon so that it is not over mixed. Over mixing and mixing by hand results in the courgette releasing too much moisture.

Add 1 TBSP oil and gently mix that in.

If you are going to make the muthia right away, you can add about 1 TBPS water now - you want a fairly thick batter as the mixture will release moisture while the oil heats up. Or if you are going to make them a little later, wait to add water as the courgette will naturally release some moisture.

You'll also notice that when you mix the mixture by hand, the courgette will start to slowly release moisture by itself.

You can let the mixture rest while you get the frying equipment and oil ready.

Start heating the oil on a medium heat. While you do this, the mixture will release some moisture.

Taste the mixture to see if you need adjust any of the seasonings.

Add the raising agent of choice and mix it in.

Once the oil is heated for a few minutes, test if the oil is hot enough. It should react when a small bit of mixture is added.

Drop small amounts of the mixture (about 1 tsp) into the oil by hand and let them cook for about 2 minutes before turning. This is so that the mutha don’t stick together.

Continue cooking for a further 3-4 minutes until they turn a golden brown colour.

Remove to a tray lined with paper towels and newspaper underneath. Enjoy hot or cold!