Lauki Ke Kofte


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Lauki Ke Kofte, fried Bottle Gourd dumplings in spicy onion and tomato gravy. 

It is very popular in North India, especially in sumers 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..

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 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 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 of the gas. Do not cook koftas in curry as these may get hard.

To make baked koftas, add 1-2 tbsp of oil batter, transfer the batter to cupckae 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.

Lauki Ke Kofte

Lauki Ke Kofte, fried bottle groud dumplings in spicy onion and tomato gravy.  It is very popular in North India, especially in sumers when fresh seasonal Lauki (Bottle Groud) are available.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main, Quick Lunch and Dinner Ideas
Cuisine: Indian, North Indian
Keyword: Fasting Food, Gluten-free,Vegan, Fried Food, Vegan, Vegetarian
Servings: 4
Author: Swati

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.

Linking to Blogging Marathon#101 for the month of June  for Week 2 Day 3 where the theme for first week is Creamy Gravies.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#101

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Thanks for stopping by!!

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

12 thoughts

  1. 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.

  2. 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 !

  3. 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.

  4. 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.

  5. This one is surely so healthy and inviting. I love kofta curries and making with veggies makes it so healthy too

  6. I always munch some koftas before adding to gravy. nowadays I prefer using paniyaram pan than deep frying. Gravy looks so delicious

  7. Baked kofte look perfectly done and can easily skip deep frying. Curry looks wonderful with a nice thick consistency.

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