DOLMA of PATOLS

Ingredients

• 4 small whole lobsters lobsters (Scaled and cleaned; the original calls for 'some lobsters' — adjust to how many patols you have)
• 1 teaspoon (or to taste) salt (Used to rub the lobster before frying)
• 0.5 teaspoon powdered turmeric (Rubbed onto the lobster before the initial fry)
• 1 tablespoon ginger paste (Mixed into the fried lobster paste; use fresh ginger blended with a little water if making your own)
• 2 medium onions, sliced and browned browned pieces of onions (Fry sliced onions in a little ghee until deep golden before adding to the lobster paste)
• 1 teaspoon powdered garam masala (Added after the second fry for finishing warmth)
• 0.5 teaspoon pepper (Freshly ground black pepper preferred)
• 1 tablespoon lemon juice (Squeezed over the spiced lobster paste at the end)
• 8 medium patols patols (pointed gourd / parwal) (Look for firm, evenly sized ones; available at South Asian grocers)
• 2 tablespoons (plain flour mixed with just enough water to make a thick paste) flour paste (Used to seal the cut end of each patol after stuffing)
• 2 large eggs eggs (Beaten together with the besan, rice flour, cream of milk and salt to form the batter)
• 2 tablespoons besan (chickpea flour) (Also known as gram flour; adds crispness to the batter)
• 2 tablespoons rice flour (Combined with besan for a lighter, crispier coating)
• 2 tablespoons cream of milk (Fresh cream or the thick layer skimmed from full-fat milk; enriches the batter)
• 0.25 teaspoon salt (Added to the egg batter)
• 250 ml (approximately 1 cup) ghee (Use plenty — enough to shallow-fry the stuffed patols on all sides; clarified butter can substitute)

Instructions

1. 1Scale the lobsters to remove any shell fragments or outer debris. Rinse them thoroughly under cold running water. Pat dry with kitchen paper, then rub all over with salt and powdered turmeric, making sure every surface is coated.
2. 2Heat a little ghee in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the seasoned lobsters and fry, turning occasionally, until the flesh is cooked through and lightly golden on the outside — roughly 5 to 8 minutes depending on size. Remove and set aside to cool slightly.
3. 3Once the fried lobsters are cool enough to handle, remove all shell and any cartilage. Place the lobster flesh in a mortar and pestle (the traditional curry-stone) and pound steadily until you have a rough, uniform paste. If you do not have a mortar and pestle, pulse briefly in a food processor — be careful not to over-blend; a slightly textured paste is fine.
4. 4Return the pan to medium heat with a little more ghee. Add the lobster paste and ginger paste, stirring to combine. Add the browned onion pieces and fry everything together, stirring frequently, until the mixture is fragrant and any extra moisture has cooked off — about 4 to 5 minutes. The mixture should look slightly dry and come together as a cohesive filling.
5. 5Remove the pan from the heat. Sprinkle in the powdered garam masala and pepper, then squeeze over the lemon juice. Stir everything together well so the spices are fully incorporated. Taste and adjust salt if needed. Set the filling aside to cool completely before stuffing — this prevents the patols from steaming and becoming soggy.
6. 6Take each patol and, using the back of a knife, scrape firmly along the surface to remove the soft, pale outer skin — work in short strokes all around until the skin is gone and you are left with the smooth green flesh beneath. Using a sharp knife, cut off one end (about 1 cm) of each patol; keep this piece as a cap if you plan to stitch, or discard it if sealing with flour paste. Insert a thin pin, skewer, or the tip of a small spoon into the open end and carefully scoop out and discard all the seeds from inside, creating a hollow cavity. Try not to pierce through the sides.
7. 7Using a small spoon or your finger, carefully push the cooled lobster filling into each hollow patol, packing it gently but firmly — do not force so hard that the patol splits. Fill right up to the open end. To seal: either apply a thick dab of flour paste (plain flour mixed with just enough water to form a thick, sticky paste) over the cut end to glue it shut, or thread a toothpick or needle through the end to stitch it closed. The seal prevents the filling from falling out during frying.
8. 8Crack the eggs into a wide, shallow bowl and beat them lightly. Add the besan, rice flour, cream of milk and salt. Whisk together until you have a smooth, thick batter with no lumps — it should coat the back of a spoon. If the batter seems too thick, add a tiny splash of water; if too thin, add a pinch more besan. The batter needs to cling to the outside of each stuffed patol.
9. 9Pour plenty of ghee into a wide, deep pan or kadai and heat over medium heat until it shimmers — you need enough ghee to come at least halfway up the sides of each patol. Working one at a time, roll each stuffed patol in the batter, turning to coat all sides evenly, then gently lower into the hot ghee. Fry in batches, turning gently with tongs every couple of minutes, until the batter is deep golden and crisp on all sides — roughly 5 to 7 minutes per batch. Remove with a slotted spoon, drain briefly on kitchen paper, and serve hot.