Amarnath Leaves And Lauki Muthiya

Name: Amarnath Leaves And Lauki Muthiya
Total time: 2700 s
Yield: For Snack
Cuisine: Indian
Ingredients: 1 bowlful of finely chopped Green Amarnath leaves; 1 bowlful of grated Lauki; 1 cup coarse wheat flour; 1/2 cup normal wheat flour; 1/4 cup makai flour; 1/4 cup semolina; 2 tbsp chilli garlic ginger paste; 2 tbsp jaggery; 1 tbsp sesame seeds; 3 tbsp curd; 1 tsp carom seeds; 1 tbsp salt; 1 tsp chilli powder; 1 tsp turmeric powder; 1 tbsp coriander powder; 1/2 tsp Asafoetida; 1 tbsp oil; 2 pinches soda by carb; 2 tbsp oil; 1 tsp mustard seeds; 1/2 tsp Cumin seeds; 1/4 tsp Asafoetida; 1 tbsp Sesame seeds; 8-10 Curry leaves; 1/2 tsp Kashmiri red chilli powder; 1 tbsp desiccated coconut; 1 tbsp fresh coriander

Sangita Vyas @Sangit

Kenya

#ga24
#UAE
#GreenAmaranthLeavesAndLauki

Lauki and any kind of bhaji (today I've added Amarnath leaves with lauki )muthia is a healthy, classic Gujarati snack. Perfectly steamed and bursting with flavor, these muthiya turned out super soft and fluffy. Keep reading for all the tips and tricks to make them perfect every time
Muthiya is a traditional Indian snack originating from Gujarati cuisine. It’s essentially a type of dumpling made with a combination of flours, vegetables, and spices. The mixture is shaped into cylindrical logs or small dumplings, which are then steamed or fried until cooked.
Muthiya can be served as a snack or appetizer, often accompanied by chutneys or sauces for dipping. Or it can be added into subji.

#ga24
#UAE
#GreenAmaranthLeavesAndLauki

Sangita Vyas @Sangit

Kenya

#ga24
#UAE
#GreenAmaranthLeavesAndLauki

Saved

Ingredients

45 minutes

For Snack

1 bowlful of finely chopped Green Amarnath leaves
1 bowlful of grated Lauki
1 cupcoarse wheat flour
1/2 cupnormal wheat flour
1/4 cupmakai flour
1/4 cupsemolina
2 tbspchilli garlic ginger paste
2 tbspjaggery
1 tbspsesame seeds
3 tbspcurd
1 tspcarom seeds
1 tbspsalt
1 tspchilli powder
1 tspturmeric powder
1 tbspcoriander powder
1/2 tspAsafoetida
1 tbspoil
2 pinchessoda by carb
For Tempering
2 tbspoil
1 tspmustard seeds
1/2 tspCumin seeds
1/4 tspAsafoetida
1 tbspSesame seeds
8-10Curry leaves
1/2 tspKashmiri red chilli powder
For Garnishing
1 tbspdesiccated coconut
1 tbspfresh coriander

Saved

Steps

45 minutes

1

Wash and fine chop amarnath leaves.
Wash,Peel and grate the lauki.
Add the coarse Wheat flour,normal Wheat flour,makai flour and semolina in the mixing bowl.
2

Now add all the mentioned spices together with oil, jaggery.
Mix thoroughly.
After that add chopped amarnath leaves,grated Lauki, mix well,then add soda by carb and curd.
Mix everything and try to Knead the dough. give the rest for 10 minutes.
3

Boil the water in a steamer.
Grease the hand with oil and take a portion from the dough.
Make a cylinder shape.
Place in the steamer,make all the cylinders.
Close the steamer and steam them for at least 30 minutes.
After 30 minutes,Check the cylinder.
If they are well steamed,then switch off the flame.
Remove from the steamer and let it cool down completely.
After that cut them into round shapes.
4

Now Tadka time.
Heat the oil in a pan.
Add mustard seeds, cumin seeds, asafoetida, sesame seeds and Curry leaves.
Let them crackle well.
Now add Kashmiri red chilli powder,then add muthiya.
Mix well with the Tadka.
5

Yummy Muthiya is ready..
Transfer in the serving bowl.
Sprinkle with desiccated coconut and freshly chopped coriander.
Serve with either curd,tea, Tomato sauce or any kind of chutney..
Enjoy..