Master The Art Of Lauki Kofta: A Must-Try Recipe

Lauki Kofta is made by grating bottle gourd, mixing it with spices and gram flour, and frying it into golden balls. The koftas are simmered in a rich gravy made of onion, tomato, yogurt, and aromatic spices. Serve it hot with roti or rice for a wholesome, flavorful meal.

Harpreet Kour Updated: Dec 04, 2024 8:00 AM IST

Start by grating lauki, squeezing out water, and mixing it with gram flour and spices to form a batter. Shape into balls and deep fry until golden. Prepare a gravy by saut ing onions, tomatoes, and spices, then simmer with yogurt and water. Add the fried koftas to the hot gravy just before serving. Garnish with coriander leaves. Enjoy this flavorful dish with roti or rice, perfect for a cozy meal.

Ingredients:

For Koftas:

  • 2 cups grated lauki (bottle gourd)
  • 1 cup gram flour (besan)
  • 1 teaspoon ginger-garlic paste
  • teaspoon red chili powder
  • teaspoon garam masala
  • teaspoon turmeric powder
  • Salt to taste
  • Oil for deep frying

For the Gravy:

  • 2 medium-sized onions (finely chopped or pureed)
  • 2 medium-sized tomatoes (pureed)
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • teaspoon garam masala
  • 2 tablespoons yogurt (whisked)
  • 3-4 tablespoons oil
  • 1 cups water (adjust as needed)
  • Salt to taste
  • Fresh coriander leaves (chopped, for garnish)

Step By Step Recipe

1. Prepare the Lauki

  • Peel the lauki and grate it using a medium grater.
  • Squeeze out excess water from the grated lauki and save it for the gravy (it adds flavor).

2. Make the Kofta Mixture

  • In a mixing bowl, combine the grated lauki, gram flour, ginger-garlic paste, red chili powder, garam masala, turmeric, and salt.
  • Mix well to form a thick batter. If the batter is too runny, add a little more gram flour.

3. Fry the Koftas

  • Heat oil in a deep frying pan over medium heat.
  • Scoop small portions of the batter and shape them into balls or dumplings.
  • Carefully drop them into the hot oil and fry until golden brown and crisp.
  • Remove the koftas and place them on a paper towel to drain excess oil.

4. Prepare the Gravy

  • Heat oil in a pan and add cumin seeds. Let them crackle.
  • Add the ginger-garlic paste and saut for a minute until aromatic.
  • Stir in the chopped onions and cook until golden brown.
  • Add the tomato puree and cook until the oil starts to separate from the masala.

5. Add Spices and Yogurt

  • Add turmeric, red chili powder, coriander powder, and salt to the tomato-onion mixture. Cook for 2-3 minutes.
  • Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.

6. Simmer the Gravy

  • Add the reserved lauki water and additional water as needed to achieve the desired consistency.
  • Simmer the gravy on low heat for 5-7 minutes, allowing the flavors to blend.

7. Combine Koftas and Gravy

  • Just before serving, gently add the fried koftas to the hot gravy. Let them soak for a minute or two.
  • Avoid adding koftas too early, as they may break apart.

8. Garnish and Serve

  • Garnish with freshly chopped coriander leaves.
  • Serve hot with steamed rice, roti, or paratha.

Tips for the Best Lauki Kofta

  • Perfect Batter: Ensure the lauki batter is not too watery; squeezing out the liquid is crucial.
  • Crispy Koftas: Fry on medium heat to ensure they cook evenly and remain crispy.
  • Thick Gravy: Adjust water quantity based on how thick or thin you prefer the gravy.
  • Avoid Overcooking Koftas: Add koftas to the gravy just before serving to retain their texture.

Enjoy your delicious and comforting Lauki Kofta, a perfect combination of soft koftas and flavorful gravy.