lauki Kofta Recipe: Simple, healthy bottle guard or lauki recipe made with deep-fried grated bottle gourd and a tomato and onion sauce. This is an excellent curry and a great alternative to traditional malai kofta curry, and it goes well with roti or chapathi.
Perhaps any bottle guard curries or sabzis are not appreciated and are not preferred to consume in their current form. However, the kofta curry recipe, which is both tasty and healthy, would be a good alternative. To make the koftas, bottle guard is grated and mixed with dry spices before being deep fried.
The recipe for lauki ka kofta is very similar to the recipe for malai paneer kofta, and the koftas are made by grating the bottle gourd. Later, grated bottle gourd, dry spices, and besan or chickpea flour are added to the mixture, which is then formed into round balls and deep fried. It’s worth noting that the addition of besan acts as a binding agent, keeping the grated lauki together. Once formed, the balls are deep fried, shallow fried, or even baked to crispness. Finally, the lauki kofta is dipped in a creamy tomato and onion sauce and served.
Lauki kofta is a light tomato-based delicious gravy served with bottle gourd koftas (lauki or ghia or dudhi). The curry as a whole is mildly spiced, with a good flavour and a slight tang from the tomatoes. The koftas, along with the curry, are delicious.
This lauki ka kofta recipe necessitates some prior preparation, such as making lauki koftas or pakoras. I made koftas in this recipe. As a result, they don’t absorb as much gravy. However, if you make pakoras/fritters, they will absorb a lot of the gravy, swell up, and possibly break. As a result, it is best to add them when serving rather than before.
The consistency of the mixture or batter distinguishes koftas from pakoras. The kofta mixture has become thicker. The pakora mixture, on the other hand, has a pouring consistency. You can make whatever is easiest for you. Pakoras will be a lot easier to make than koftas will be.
You can make the koftas or pakoras ahead of time and store them in the refrigerator. The next day, make the gravy. This recipe’s koftas can be safely added to the gravy. They are not going to break. Because these koftas are not porous, they do not absorb much of the gravy.
In addition, there are some important tips and suggestions for making a perfect lauki kofta recipe. To begin, grating and squeezing bottle gourd is essential for crisp koftas. Before combining the spices and besan, make sure the grated lauki has been thoroughly squeezed and almost all of the moisture has been removed. Second, deep fry the koftas over a low to medium heat. Otherwise, the koftas may lose their shape and crack. Finally, if your koftas start breaking while deep frying, add some more besan and knead it before deep frying the next batch.
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Lauki Kofta Recipe Card:
Lauki Kofta Recipe
For The Kofta:
- 1/2 lauki / bottel gourd / sorekayi / curaikkay / sisa
- 1/4 cup besan / gram flou
- salt to taste
- 1/2 tsp turmeric / haldi
- 1/2 tsp kashmiri red chilli powder / lal mirch powder
- 2 tbsp corn flour (to coat)
- 1/4 tsp garam masala powder
- oil for deep frying
To Make Onion-Tomato Paste, Combine The Following Ingredients:
- 2 tsp oil
- 1 onion (finely chopped)
- 1 tsp ginger-garlic paste
- 2 tomato (finely chopped)
- 10 whole cashews
- 2 tsp oil
- 1/2 tsp cumin seeds / jeera
- 1 bay leaf / tej patta
- 1/2 tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder / lal mirch powder
- 1 tsp coriander powder
- ▢salt to taste
- 1/4 cup curd / yogurt
- 1 tsp kasuri methi / dry fenugreek leaves
- 1/2 tsp garam masala powder
- 1 tsp coriander leaves (finely chopped)
To Make Koftas, Combine The Following Ingredients:
- Peel and grate the lauki first.
- Add the salt and mix well. This aids in the release of water from the lauki.
- Squeeze the grated lauki and set aside the water. To make gravy, water will be used.
- Place the squeezed lauki in a large mixing bowl.
- Add in 1/4 cup besan, 12/ teaspoon turmeric, 1/2 teaspoon red chilli powder, and 1/4 teaspoon garam masala powder
- To make a dough, thoroughly combine all of the ingredients. If necessary, add more besan.
- To avoid sticking, make small balls with greased hands.
- To get a crispy coating, coat with corn flour / maida flour.
- On medium heat, deep fry the koftas. You can also shallow fry them until golden brown.
- To achieve uniform browning, flip the pan in between.
- When the koftas have turned golden brown, drain on a paper towel to absorb excess oil. Set aside.
Recipe For Onion Tomato Paste:
- First, heat 1-2 tsp oil in a large kadai and sauté chopped onions until they sweat.
- Then, add the ginger-garlic paste. Sauté until the raw ginger-garlic smell has gone away.
- Sauté for a minute or two after adding the chopped tomatoes.
- Continue to sauté after adding cashews.
- Cook until the tomatoes are soft and mushy.
- Cool the mixture completely before transferring it to the blender.
- Without adding any water, blend to a smooth paste. Set aside.
Preparation Of Lauki Kofta:
- To begin, heat the oil and add the cumin and bay leaf. Sauté until they become aromatic.
- Add turmeric and chilli powder to taste. Cook on a low heat to avoid burning the spices.
- Sauté the prepared onion and tomato paste for a few minutes.
- Cook until the gravy thickens and the oil separates.
- Alternatively, season with coriander powder and salt to taste.
- Cook over low heat until the spices become aromatic.
- Pour in any leftover lauki water obtained by squeezing the lauki.
- Add 1/4 cup curd.
- Mix thoroughly and adjust the gravy's consistency.
- Bring the gravy to a boil over high heat.
- Add kasuri methi and garam masala powder as well.
- Place the lauki in a serving bowl with the gravy.
- Finally, garnish with finely chopped coriander and serve with roti.
- First, squeeze the lauki thoroughly; otherwise, you will end up adding more besan.
- Fry on medium heat as well, or the kofta will break.
- Additionally, for a different flavour, add potato while preparing the kofta.
- You can also add sugar if you prefer a sweeter taste in your curries.
- Finally, taste the spices and prepare the lauki kofta curry.
Is Lauki kofta good for losing weight?
Bottle gourd (also known as Ghiya) is high in vitamins and minerals and can help you lose weight and keep your heart healthy. Ghiya Ke Kofte is made by combining grated bottle gourd, curd, and besan with a spice blend and shaping it into small balls that are then fried.
Are Koftas nutritious?
It contains a variety of nutrients, including b vitamins, potassium, magnesium, and phosphorus. These sprouts are high in protein. Weight watchers and heart patients should not be concerned because the koftas are not fried. Diabetics, too, should not shy away from this nutritious treat.
How many calories are in a kofta?
Nutrition information per serving: 216 calories; 12 g fat (4 g saturated fat; 6 g monounsaturated fat); 84 mg cholesterol; 264 mg sodium; 2 g carbohydrate; 0.6 g fiber; 26 g protein; 6.2 mg niacin; 0.4 mg vitamin B6; 2.8 mcg vitamin B12; 3.0 mg iron; 21 mcg selenium; 6.4 mg zinc; 71.25 mg choline.
How many calories are in Lauki kofta?
The number of calories in kofta
The average number of calories in a serving of lauki kofta is around 110.
What’s the distinction between a kebab and a kofta?
Kebab is sold on the street or in kebab shops, and is frequently served with pita [naan, roti], chopped salad, onions, and tahini sauce [raita]; kebab is typically made on skewers, whereas kofta is usually handmade. Kofta can be cooked in a curry or masala sauce on the stovetop.
What is the flavour of kofta?
Middle Eastern Meatballs (Kofta Kebabs) made in one bowl and ready to bake in 15 minutes with authentic Middle Eastern spices, taste like the ground beef kebab you love but with less effort
Why do koftas crumble?
When deep fried, koftas ooze out water, which is the main cause of the koftas breaking apart, so potato is used to bind the mixture. Squeeze out any excess water before adding cooked vegetables to the Kofta mixture. You can use the water that has been drained from the vegetables to make the sauce.
How do you keep kofta from crumbling?
Check that the oil in the kadai/wok is sufficiently hot. If not, the koftas will break if dropped into hot oil. While frying, they can also stick to the bottom of the pan. So, before you drop the koftas in the oil, make sure it’s hot.
What is the best way to soften hard kofta?
Tips for making soft vegetable (lauki (doodhi)/ cabbage) koftas – To make koftas soft, add grated potatoes or grated paneer.
Fry koftas on high heat for a few minutes, then reduce to low heat until brown and all of the frothy part of the oil has disappeared and the koftas are crispy.
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