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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.