Ingredients:
- Lauki (Bottle gourd) 350g
- Baisan (Gram flour) sifted 1 Cup
- Sooji (Semolina) ¾ Cup
- Aata (Wheat flour) sifted 1 Cup
- Adrak (Ginger) grated 1 tsp
- Lehsan (Garlic) grated 1 tsp
- Hari mirch (Green chilli) crushed 1 tbs
- Saunf (Fennel seeds) crushed ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Zeera powder (Cumin powder) 1 tsp
- Sugar 1 tbs
- Dhania powder (Coriander powder) 1 tsp
- Baking soda ¼ tsp
- Ajwain (Carom seeds) ½ tsp
- Lemon juice 1 & ½ tbs
- Cooking oil 1 tbs
- Water as required
- Cooking oil 2-3 tbs
- Rai dana (Mustard seeds) 1 tsp
- Curry patta (Curry leaves) 12-15
- Sukhi lal mirch (Dried red chillies) 4-5
- Safed til (Sesame seeds) 1 & ½ tsp
- Hara dhania (Fresh coriander) chopped 2 tbs
- Lemon juice 1 tbs
Directions:
In a bowl,grate bottle gourd with the help of the grater (approx. 2 Cups).
Add gram flour,semolina,wheat flour,ginger,garlic,green chilli,fennel seeds,salt,red chilli powder, turmeric powder,cumin powder,sugar,coriander powder,baking soda,carom seeds,lemon juice & mix until well combined.
Add cooking oil & mix well,cover & let it rest for 15 minutes.
In steam pot,add water and bring it to boil.
Place steam rack and grease steam rack with cooking oil.
Grease hands with oil,take a mixture and make cylindrical shape kababs.
Place prepared lauki kababs,cover & steam cook on medium flame for 25-30 minutes or until skewer inserted comes out clean.
Remove from steam rack,let it cool and cut into thick slices.
In a frying pan,add cooking oil,mustard seeds,curry leaves,dried red chillies,sesame seeds & mix well.
Now add sliced muthiya,mix well & fry from both sides until golden.
Add fresh coriander,lemon juice and mix well.
Serve with chutney!
Ajza:
- Lauki (Bottle gourd) 350g
- Baisan (Gram flour) sifted 1 Cup
- Sooji (Semolina) ¾ Cup
- Aata (Wheat flour) sifted 1 Cup
- Adrak (Ginger) grated 1 tsp
- Lehsan (Garlic) grated 1 tsp
- Hari mirch (Green chilli) crushed 1 tbs
- Saunf (Fennel seeds) crushed ½ tsp
- Namak (Salt) 1 & ½ tsp or to taste
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Zeera powder (Cumin powder) 1 tsp
- Sugar 1 tbs
- Dhania powder (Coriander powder) 1 tsp
- Baking soda ¼ tsp
- Ajwain (Carom seeds) ½ tsp
- Lemon juice 1 & ½ tbs
- Cooking oil 1 tbs
- Water as required
- Cooking oil 2-3 tbs
- Rai dana (Mustard seeds) 1 tsp
- Curry patta (Curry leaves) 12-15
- Sukhi lal mirch (Dried red chillies) 4-5
- Safed til (Sesame seeds) 1 & ½ tsp
- Hara dhania (Fresh coriander) chopped 2 tbs
- Lemon juice 1 tbs
Directions:
Bowl mein lauki ko grater ki madad sa grate ker lein (approx. 2 Cups).
Baisan,soji,aata,adrak,lehsan,hari mirch,saunf,namak,lal mirch powder,haldi powder,zeera powder, cheeni,dhania powder,baking soda,ajwain aur lemon juice dal ker ache tarhan mix ker lein.
Cooking oil dal ker ache tarhan mix karein aur dhak ker 15 minutes kliya chor dein.
Steam pot mein pani dal ker ubal lein.
Steam rack rakh dein aur steam rack ko cooking oil sa grease ker lein.
Haathon ko oil sa grease karein aur mixture la ker cylindrical shape ka kabab bana lein.
Tayyar lauki ka kabab rakh dein aur dhak ker darmiyani ancch per 25-30 minutes ya skewer clean anay tak steam cook ker lein.
Steam rack hata lein,thanda ker lein aur thick slices mein cut ker lein.
Frying pan mein cooking oil,rai dana,curry patta,sukhi lal mirch aur safed til dal ker ache tarhan mix ker lein.
Ab sliced muthiya dal ker ache tarhan mix karein aur dono sides sa golden ho janay tak fry ker lein.
Hara dhania aur lemon juice dal ker ache tarhan mix ker lein.
Chutney ka saath serve karein!
