Lauki and aloo pattie

Lauki and aloo pattie by Padmaja on Sep 28, 2014

Several people observe fasting during festivals like Navratri. Only certain foods can be eaten while fasting. Lauki and aloo are two such vegetables that can be eaten. This recipe combines them in an interesting way to create this snack. You should be careful during blanching – take out the lauki at the right time, before its soft and after it has changed its color, otherwise you won’t be able to cut it nicely. Also make sure to add salt and turmeric during blanching for flavour. If its ok to add chaat masala on top then that would make this snack more flavourful.

Cook time: Under 15 min
Prep time: Under 15 min
Serves: 2 people
Yields: 6 pieces

Ingredients

Lauki / sorakaya / bottle gourd – one small size
Boiled and mashed potato – one cup
Grated paneer – half cup
Salt – to taste
Amchur powder / dry mango powder – half tsp
Red chilli powder – half tsp
Turmeric powder – one-fourth tsp
Roasted jeera powder – three-fourth tsp
Saunf / fennel seeds – one-fourth tsp
Oil – three tbsp

Method

Peal and cut the edges of lauki. Scoop out the inside pulp of lauki.It looks like cylinder shape. Put the scooped lauki in hot water (with little salt and turmeric) for blanching.

In a bowl, add potato, panner, saunf, jeera powder, turmeric powder, red chilli powder, amchur powder. Mix everything well.

Stuff the mixture tightly inside the lauki.

Cut into one inch thick pieces. Heat the oil in a pan, shallow fry them on low to medium heat, until you see golden spots on both the sides.