Lauki Ka Kofta

Lauki Ka Kofta are deep fried soft balls in onion gravy. Lauki, which is also known by a variety of other names like bottle gourd, calabash gourd, doodhi, ghiya, and Sorekai. Sweet gourd is often not liked by many and especially by children. Kofta is for those who don’t like lauki , but it is this form and preparation which will surely be loved by all.

These soft balls in onion gravy will melt in your mouth. In spite of being fried they are not heavy, as the kofta does not absorb much oil. This recipe of Lauki Ke Koftey will surely be liked by all age groups.

You may like to try our other kofta recipes such as Spinach Mushroom Kofta and Air Fried Hariyali Cabbage Kofta.

Serves: 4
Prep time: 10 mins
Total time: 30 mins

Ingredients for Lauki Ka Kofta

For the kofta
2 cups grated lauki (bottle gourd)
1 tsp ginger garlic paste
1/2 cup grated paneer (cottage cheese) optional
1/2 cup basan (gram flour /chickpea flour)
1/2 tsp green chilly chopped fine
1 tsp dhania chopped
1/2 tsp garam masala
Salt to taste
A pinch of soda bicrab optional
Oil for deep frying

For the gravy
1/2 cup onion paste
2 tomatoes pureed ( ready made puree can be used)
1 teaspoon ginger garlic paste
2 teaspoon cashew paste
1 tablespoon cream (malai can be used instead)
1 teaspoon kasoori methi lightly dry roasted
A pinch of turmeric
1/2 teaspoon red chilly powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
Salt to taste
2 Bay leaves (Tej Patta)
1/4 teaspoon Cumin seeds
2 tablespoon oil
1/2 teaspoon cumin seed
Chopped dhania (coriander/cilantro)

Directions for Lauki Kofta

KOFTEY BALLS

Lauki Ka Kofta — Dough for Lauki Koftey balls

Mix all the ingredients for the kofta except oil.
Heat oil for frying.
Make lemon size balls and fry in medium hot oil.
Remove excess oil and keep aside.

GRAVY

Heat 2 tablespoon oil. Add the cumin and Bay leaves (Tej Patta).
Now add the onion paste and fry for 5 minutes on medium heat.
Add ginger garlic paste and on low heat saute the paste till light brown.
Add the tomato puree and fry till oil starts to separate.
Rub the dry kasoori methi to crush a little and add to the onion paste.
Also add the cashew paste. Stir till well mixed.
Add all the dry masalas except garam masala. Saute till well mixed.
Add the cream and mix well.
Now add enough water to make a gravy.
Add salt and when starts boiling reduce the flame and let it simmer for 5 minutes.
Now add the koftas. Cover and cook for 5 more minutes.
Garnish with chopped coriander and serve with roti or paratha.
Koftas Can be eaten with rice also.