Lauki Muthiya

Posted

April 19, 2017


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A childhood favorite, I have fond memories of my Dadima making it for me

These muthiyas were my fav snack during exam time, when I would be too nervous to eat anything too substantial! They were healthy nutritious and provided light nourishment.

My Dadi lovingly made them to help me get through the stress ridden days.

To make the Kauki Muthiyas, you will need…

2 cups tightly packed grated lauki…

with all juices squeezed out.

Note: Many recipes skip this step of squeezing out the juices. Instead they add more flour to the Muthiya dough. However I prefer this method more as it is light, crumbly and  less doughy in taste.

Along with..

1/2 cup besan

1/4 cup sooji

1/4 cup ground poha

1/8 cup oil

1 tbsp finely minced ginger and green chillies

1/4 tsp ajwain

1/4 tsp amchoor 

1/2 tsp red chilli pwdr

Salt to taste.

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Mix the grated and squeezed lauki with all other ingredients…

to make one cohesive mass. The muthita dough should be soft but not sticky to touch.

Now form into thick cylinders…about two fingers thick.

Place on a greased plate, cover and steam for 10-12 minutes on medium high heat.

To check if they have finished cooking, insert a sharp knife…

and see if it comes out clean. If not, then cook for another couple of minutes.

Remove from steamer, transer to cutting board and cool for 15-20 minutes.

Using a sharp knife, slice into thin pieces.

Store/freeze in airtight container till ready to serve.

At the time of serving, heat oil…add mustard seeds and green chillies….pan fry Muthiya till crisp…serve hot with green chutney!

 

 

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