Lauki Ke Kofte Curry Recipe| Learn how to make Lauki Ke Kofte
Here I present a very delicious and popular curry from North Indian state of Uttar Pradesh, Lauki Ke Kofte, fried Bottle Gourd dumplings in spicy onion and tomato gravy.
It is very popular especially in summers when fresh seasonal Lauki (Bottle Gourd) are available.
Kofte are basically Persian meatballs and are very popular in Indian Subcontinent. Served in various as such with dips and chutneys or with curries. In India due to the majority of people there are variations of vegetarian koftas made with vegetables and paneer(Indian cottage cheese). Malai Koftas made with Paneer and potatoes in creamy tomato gravy are one of the most popular and known vegetarian kofta dish.
How to make Lauki Kofta..
Detailed Recipe with ingredients in Recipe Card
Lauki Ke kofte are made with grated Lauki (Bottle Gourd) mixed with spices and besan(chickpea flour) deep fried or baked . These koftas can also be made in paniyaram pans or air-fryers in less oil.
Making Koftas..
To make Koftas, wash and peel lauki, grated and mix with chickpea flour spices . Add salt just before frying koftas as lauki leaves water and the mixture can become watery. You can squeeze water from grated lauki and use if for binding flour. I do not add extra water to make the batter. The mixture should not be too thick as the fried koftas can get hard when added to curry. Also, do not leave grated lauki open for long, as it starts changing color.
The batter should be of dropping consistency. Take small portions of batter and fry in hot oil till it is golden brown in color. Once fried take out and keep aside on a kitchen towel.
You can also add 1/4 tsp of baking powder in batter to make soft koftas.
Gravy for Koftas..
Spicy gravy is made with onions and tomato with ginger and garlic. You can use Bhuna Masala also for the gravy. This gravy gets it richness from the chickpea slurry that is added to thicken the gravy.
To make masala, roughly chop onions and tomatoes. In a frying pan, add oil once the oil is hot, add cumin seeds and fry onions, ginger and garlic till light brown. add green chilies if you want. Add tomatoes and cook till tomatoes are mushy. Cool masala and grind to a smooth paste.
Take a pan or kadhai, add 2 tbsp of oil, once the oil is hot add whole spices, sauté for a minute. Transfer pureed masala or bhuna masala and fry it till it thickens. Add and mix coriander power, garam masala, turmeric powder. Add to adjust water the consistency of curry. Cook curry for few minutes till it boils, the add chickpea slurry(1 tbsp chickpea flour+2 tbsp water) in curry and stir it well. Take care no lumps should form.
Add koftas to curry and switch off the gas. Do not cook koftas in curry as these may get hard.
To make baked koftas, add 1-2 tbsp of oil in batter, transfer the batter to cupcake molds. I have used small silicone mold, Bake the batter in preheated oven for 20-25 mins at 400°F or 190°C.
Check for doneness, with toothpick test. If undone, bake for another 5 min. Add to koftas when required.
Checkout other recipes with Lauki from the blog
Lauki Ki Subzi is another very simple, healthy and delicious curry made with bottle gourd.
In summers make Lauki Ka Raita, which helps to keep the body cool.
Lauki Ke Kofte
Equipment
- Mixing Bowl
- Grater or Food processor with grating attachment
- Laddles
- Peeler. Knife
- Kadhi/heavy bototmed pan
Ingredients
For Koftas
- 1 Bottle Gourd(Lauki) medium sized
- ¾ Cup Besan/Chikcpea flour
- 1-2 Green Chilli optional
- 1/4 tsp Caraway Seeds/Ajwain
- Salt as per taste
- Oil for Frying
For Masala
- 1 Onion(Medium)
- 3 Tomatoes
- 4-5 Garlic Cloves
- 1" Ginger piece
- 1-2 Green Chillies
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 1 Cinnamon Stick(small)
- 4-5 Cloves
- 4-5 Black Pepper
- 1 Black Cardamom
- ½ tsp Turmeric Powder
- 2 tsp Coriander Powder
- ½-1 tsp Red Chilli Powder (optional if not using green chillies) or as per taste
- 1 tbsp Garam Masala Powder
- 1/2 tsp Fennel Powder
- 2 tbsp Mustard Oil or any oil of choice
Instructions
- Wash and peel lauki, grate and mix with chickpea flour spices. Add salt just before frying koftas as lauki leaves water and the mixture can become watery.
- The batter should be of dropping consistency. Take small portions of batter drop carefully in hot oil and fry till it is golden brown in color.
- Once fried take out and keep aside on a kitchen towel.
Make Gravy
- Roughly chop onions and tomatoes.
- In a frying pan, add oil once the oil is hot, add cumin seeds and fry onions, ginger and garlic till light brown.
- Add green chillies if you want. Add tomatoes and cook till tomatoes are mushy.
- Cool masala and grind to a smooth paste.
- Take a pan or kadhai, add 2 tbsp of oil, once the oil is hot add whole spices, saute for a minute.
- Transfer pureed masala or bhuna masala and fry it till it thickens.
- Add and mix coriander power, garam masala, turmeric powder. Add water to adjust the consistnecy of curry.
- Cook curry for few minutes till it boils, the add chickpea slurry(1 tbsp chickpea flour+2 tbsp water) in curry and stir it well. Take care no lumps should form.
- Add koftas to curry and swtich of the gas.
- Serve hot with bread or rice of your choice.
Notes
- You can squeeze water from garted lauki and use if for binding flour. I do not add extra water to make the batter. The mixture should not be too thick as the fried koftas can get hard when added to curry. Also, do not leave grated lauki open for long, as it starts changing color.
- Oil for frying should not be too hot as te koftas will remain uncooked from inside. To test oil is hot enough for frying, drop little batter in oil, it should sizzle.
- Do not cook koftas in curry as these may get hard.
What goes with Lauki Kofta curry..
Any Indian flatbread like chapatis, naan, parathas or pooris. These can also be enjoyed with naans. Jeera rice or Steamed rice also pair up well with these koftas. Make these for your parties or get togethers.
It rained here yesterday and it feels like the beginning of spring or fall in mid June. There is a nip in the air we relished koftas with fresh hot chapatis.
Do try this delicious and exotic Lauki Kofta for your special occasion. I am sure you and your special ones will surely love it.
Whenever you make it, do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25). Pin the recipe for later use.
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Thanks for stopping by and keep coming back!
Jolly
Lauki kofta is my family fav dish, my husband loves lauki in this kofta from only. Making koftas is totally same to mine but the curry preparation is slightly different from your style of cooking. Yours gravy looks more inviting than mine, will try this next time.Baking koftas looks more easier than fried one, lovely idea!!
Mayuri Patel
A delicious looking lauki ke kofte. I love kofta curries and this one with two options, either to fry or bake is a temptation.
Swati
Thank you Mayuriji!
Jayashree T.Rao
Love lauki ke kofte and this looks delicious. It is ideal to serve with rotis. I often make koftas on skillet with little oil.
Preethicuisine
Lauki ke kofte melts in the mouth . The gravy looks incredibly delicious. Absolute treat for all Kofta lovers. Beautiful clicks.
Swati
Thanks Preethi!
Superduper kitchen
Lauki kofta is one of my fav. I make the curry in a different way but loved your version too. The colour of the gravy is so inviting and loved the idea of baking koftas. Sometimes I cook kofta in appe pan but have not tried in oven. Next time ll try for sure.
Swati
Many times I also cook in appe pan, and will love to checkout your version too.. shall hop onto your blog.
Hem lata srivastava
I usually boil the bottle guard then make the koftas by adding the spices. Your version looks easier and baked koftas look so perfect avd curry also looks amazing
Swati
Boiling lauki before making kofta sounds interesting.. Glad yo liked my version too!
usha
Baked kofte look perfectly done and can easily skip deep frying. Curry looks wonderful with a nice thick consistency.
namscorner18
I always munch some koftas before adding to gravy. nowadays I prefer using paniyaram pan than deep frying. Gravy looks so delicious
Srivalli Jetti
This one is surely so healthy and inviting. I love kofta curries and making with veggies makes it so healthy too
Suma Gandlur
The kofta curry looks so inviting with that vibrant color.
gayathriraani
As everyone mentioned I too make them in paniyaram pan. The baked koftas look so good and I can have them just like that. Adding in curry adds so much flavours to them.
harini
I agree that when koftas go into the gravy, frying them is not too important. I always use the paniyaram pan. The gravy looks very tempting.
vaishalisabnani
Baking the Koftas is a good option , I normally use the paniyaram pan to make these oil free . I can see that actually frying is not important , the Koftas look wonderful ! Nice and soft !
Swati
Thanks Vaishali..
Rajani
Kofta Curries are a real treat, my son used to be a big fan of these. Lauki kofta is not something I have tried before, it looks very creamy and delicious.