Thursday, July 23, 2009

Papaya Na Muthiya - Papaya dumplings

Last time, when I wanted to use a raw papaya, I used the white part of the ripe papaya. Some of you suggested to try Thai/oriental stores. But as luck would have it, next time when I went to our regular Indian stores, I found a big wedge of raw papaya. Needless to say, I bought it quickly. and tried MIL's this recipe -

Kacha Papaya na Muthiya
Raw Papaya Dumplings
2 cups raw papaya grated
1 tsp ginger-green chili paste
3/4 cup vada nu loat
1 tsp Gujarati garam masala or coriander-cumin seed powder
1 tsp sugar
salt to taste
1 tbsp sesame seeds
1/4 tsp owa/ajmo/ajwain seeds
2 tbsp cilantro/coriander leaves, chopped
1 tsp hot oil for moaN or mohan

Oil for shallow or deep frying, as needed

1. Mix all the ingredients except oil for frying. Knead it to a dough using moisture from the papaya. If needed, add water carefully.
2. Make small rolls. Steam in a pressure cooker without using pressure. or steam in a colander kept over a boiling pot of water.
3. When the rolls are cooked and are at the room temperature, shallow ( or deep) fry in a pan.
4. Serve with a sweetish chutney or tomato ketchup.

Note -
1. If you just go by taste, deep fried ones taste better. However, I prefer them shallow-fried.


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