You’ll Feel ‘Lauki’ When You Try Saransh Goila’s Mutke Recipe
Image Credit: Spice Infusion/Instagram

If you’re a snack addict then you’ll know the importance of always having something new and exciting to munch on. Luckily, Indian food has no dearth of options to choose from and many come with the added benefit of being healthy too. One favourite from Maharashtra is Mutke. Similar to the Gujarati dish Muthia, the name comes from the way it’s made by squeezing the dough in the palm to give it a shape. 

Made with lauki or dudhi (both from the gourd family) this vegetarian dish is flavoured with spices and can be made with any flour to bind it together. Some people also add sugar to give it more depth of flavour. 

Celebrity Chef and internet personality, Saransh Goila recently shared his take on the snack which is often served around festivals but can be a healthy treat for any time of the year. Lauki is known for its positive effects on digestion and is often eaten by people looking for a healthy route to weight loss. Even though these mutke are lightly fried, they are packed with benefits from the lauki, spices and sattu flour, so if you’re trying to eat better, let this recipe show you the way.


  • 1 lauki washed and grated
  • 2 green chillies, chopped
  • 1 tsp ginger-garlic paste
  • ¼ cup coriander, chopped
  • ½ tsp ajwain
  • 1 tsp sugar
  • Salt to taste
  • ½ cup yoghurt
  • 1 cup sattu flour
  • 2 tsp oil

For tadka

  • 2 tsp oil
  • ½ tsp mustard seeds
  • Pinch of hing
  • 1 tsp sesame seeds
  • Handful of coriander


  • Wash, peel and grate the lauki. 
  • Add it to a bowl along with the chillies, coriander, ginger-garlic paste, ajwain, sugar and salt.
  • Stir in the yoghurt to form a thick paste.
  • Sieve the sattu flour in and add a little oil, stir slowly to bring it together into a dough.
  • Squeeze the dough into individual balls, put them into a steamer and steam for 25 minutes.
  • When the mutke have become firm, set them aside.
  • Heat some oil in a pan and add the mustard seeds, sesame seeds, hing and coriander.
  • Let them splutter for 30 seconds before adding the mutke to the pan and frying for 1-2 minutes until lightly browned.
  • Serve and enjoy!