LAUKI MUTHIYA RECIPE | How to Make Soft Muthiya at Home | Gujarati Healthy Breakfast | Chef JK

Learn how to make flavourful Lauki Muthiya at home with this traditional Gujarati-style recipe. LAUKI MUTHIYA RECIPE INGREDIENTS Lauki — 1 medium-sized / 600 g Coarse Wheat Flour — 1 cup Jowar Flour — ½ cup Bajra Flour - 1/3 cup Besan — ¼ cup Ginger-Green Chilli Paste — made with 4 green chillies and 4-inch ginger Kashmiri Red Chilli Powder — 2 tsp Turmeric Powder — ½ tsp Cumin Powder — ½ tsp Coriander Powder — 2 tsp Garam Masala — ½ tsp Salt — to taste Ajwain — a large pinch White Sesame Seeds — 1 tsp Baking Soda — ¼ tsp Groundnut Oil — 3 tbsp Lemon Juice — juice of ½ lemon Curd - 2 - 3 tbsp Sugar — 1 tbsp Fresh Coriander — 1 handful, chopped Groundnut Oil — as required, for greasing METHOD 1. Check the lauki; it should be medium-sized, fresh and firm. Peel and grate it using a medium-hole grater. 2. Squeeze the grated lauki in batches to remove the excess water. Keep the water aside to adjust the mixture if needed. 3. In a bowl, add the squeezed lauki, coarse wheat flour, Ba jowar flour, bajra flour, besan and ginger-green chilli paste. 4. Add Kashmiri red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala, salt, ajwain, sesame seeds, baking soda, groundnut oil, lemon juice, curd, sugar and chopped coriander. 5. Mix everything well to make a soft mixture. It should hold together but should not be sticky. 6. Heat water in a steamer and bring it to a boil. Grease the steaming tray and your hands with groundnut oil. 7. Take around 130–140 g of the mixture and shape it evenly. Repeat with the remaining mixture. 8. Place the shaped muthiya in the steamer, cover and steam for 20–25 minutes. 9. Check by inserting a knife into the centre. It should come out clean. Let the muthiya cool completely, then slice them into medium-thick pieces. TADKA INGREDIENTS Groundnut Oil — 2 tbsp Mustard Seeds — 1 tsp Sesame Seeds — 2 tsp Curry Leaves — 1 handful Green Chillies — 3, sliced Hing — ¼ tsp Lemon Juice — juice of ½ lemon Fresh Coriander — 1 handful, chopped METHOD 1. Heat groundnut oil in a pan. Add mustard seeds and let them crackle. 2. Add sesame seeds, curry leaves, sliced green chillies and hing. Let the tempering sizzle for a few seconds. 3. Add the sliced muthiya and mix well so they are coated with the tadka. 4. Spread them evenly in the pan and cook on medium-low flame until one side becomes nicely crisp. 5. Switch off the flame, add lemon juice and fresh coriander, and mix gently. SPECIAL GREEN CHUTNEY INGREDIENTS Boondi Namkeen — 3 tbsp Daaliya — 1 tbsp Water — as required Ginger — 1 inch Green Chillies — 4–5 Jeera — ½ tsp Fresh Coriander — 2 cups Pudina — ½ cup, optional Lemon Juice — 1 tsp Salt — as needed Kala Namak — ½ tsp METHOD 1. Add boondi namkeen, daaliya, ginger, green chillies, jeera, fresh coriander and pudina to a mixer jar. 2. Add lemon juice, salt and kala namak. 3. Add water as required and grind everything together until you get a smooth and flavourful green chutney. 🔴 COOK ALONG WITH CHEF JK! Subscribe to JK Cookery School and turn on 🔔 notifications for more LIVE recipes. 🌐 VISIT JK COOKERY SCHOOL https://jkcookeryschool.com/Home/Index 📱 FOR COURSES, WORKSHOPS & ENQUIRIES WhatsApp: +91 816 979 4416 📸 FOLLOW JK COOKERY SCHOOL Instagram: @jk_cookery_school   / jk_cookery_school   🎥 MEDIA PARTNER AF.Production_House   / af.production_house   #LaukiMuthiya #LaukiMuthiyaRecipe #DudhiMuthiya #DudhiNaMuthiya #MuthiyaRecipe #GujaratiMuthiya #GujaratiFood #GujaratiRecipes #GujaratiNashta #IndianSnacks #HealthyIndianRecipes #ChefJK #JKCookerySchool #CookingLive #YouTubeLive #AFProductionHouse