Name: Bottle Gourd Croquettes With Yogurt Dip recipe by GURPREET KAUR KOHLI at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup grated Bottle Gourd (Lauki); 1 cup boiled and grated Potatoes; 2 tbsp roasted Gram Flour (Besan); 2 tbsp chopped onions; 1 tsp chopped green chillies; 1 tbsp freshly chopped coriander; 1tsp mustard seeds; 2tsp black pepper; ½tsp red chilli powder; 1 tsp chaat masala; 1 cup Bread crumbs; 1 cup thick yoghurt; 1 tsp ginger garlic paste; 1 tsp lemon juice; 2-3 mint leaves; Salt to taste; Oil for frying

Ingredients Serving: 4

1 cup grated Bottle Gourd (Lauki)
1 cup boiled and grated Potatoes
2 tbsp roasted Gram Flour (Besan)
2 tbsp chopped onions
1 tsp chopped green chillies
1 tbsp freshly chopped coriander
1tsp mustard seeds
2tsp black pepper
½tsp red chilli powder
1 tsp chaat masala
1 cup Bread crumbs
1 cup thick yoghurt
1 tsp ginger garlic paste
1 tsp lemon juice
2-3 mint leaves
Salt to taste
Oil for frying

Instructions

Squeeze all the water from grated bottle gourd. Heat 1/2 tbsp of oil in a pan and add mustard seeds. When it starts to splutter add onions and green chillies. Sauté them for 1 minute.
When onions become translucent add grated bottle gourd and cook it for 2-3 minutes. Add salt, red chilli powder to the mixture and cook for 1 minute. Now allow it to cool.
Take boiled potatoes in a bowl. Add 1 tsp of black pepper, chaat Masala, chopped coriander, Lauki along with roasted besan. Mix it well. Give them the desired shape.
Spread bread crumbs on a plate and coat croquettes with bread crumbs evenly. Refrigerate them for 10-15 minutes.
Heat oil in a heavy bottomed Kadhai on a medium flame and deep fry croquettes until it turns golden from all sides.
For yoghurt dip: Take a bowl add yoghurt, ginger garlic paste, black pepper, salt, lemon juice, mint leaves and mix well.
Serve hot with yoghurt dip.

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