Lauki ke Kofte | How to make Lauki ke Kofte

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By Ipsita Pal
Created on 24th Nov 2015
  • Lauki ke Kofte, How to make Lauki ke Kofte
Lauki ke Kofteby Ipsita Pal
  • Lauki ke Kofte | How to make Lauki ke Kofte (16 likes)

  • 2 reviews
    Rate It!
  • By Ipsita Pal
    Created on 24th Nov 2015

About Lauki ke Kofte

Bottle guard or Lauki is a very common ingredient in the Indian kitchen.

The delicious and mouthwatering Lauki ke Kofte is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Lauki ke Kofte is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Lauki ke Kofte. Ipsita Pal shared Lauki ke Kofte recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Lauki ke Kofte. Try this delicious Lauki ke Kofte recipe at home and surprise your family and friends. You can connect with the Ipsita Pal of Lauki ke Kofte by commenting on the page. In case you have any questions around the ingredients or cooking process. The Lauki ke Kofte can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Lauki ke Kofte with other users

  • Prep Time0mins
  • Cook Time50mins
  • Serves4People
Lauki ke Kofte

Ingredients to make Lauki ke Kofte

  • 1/2 kg Lauki or Bottle guard
  • 2 Green chili
  • 2 tsp Sugar
  • 1/2 cup Besan or gram flour
  • Sunflower oil for deep frying
  • 30-40 sweet Raisins or deseeded Dates
  • 2 tbsps Ghee or Clarified Butter
  • 2 Cloves
  • 2 Green Cardamom
  • 1 large Bay Leaf
  • 1 large Onion grated
  • 1 tsp each of Coriander Cumin and Turmeric Powders
  • 1 tsp each of Ginger and Garlic paste
  • 1/2 cup fresh Tomato puree
  • A handful of Green Peas
  • 2 tsps fresh Cream for the garnish

How to make Lauki ke Kofte

  1. Roughly dice 1/2 kg of bottle guard after taking out the skin.
  2. Boil this in some salted water for about 4-5 minutes or until soft. Drain over a muslin cloth.
  3. Let this hang until water stops dropping and the vegetable comes to room temperature. Then gently squeeze to drain out as much water as possible.
  4. Coarsely grind the vegetables with the green chilies and 1 inch ginger.
  5. Mix the besan or gram flour, salt and a pinch of sugar with these vegetables until the mixture is of sticky dough like consistency.
  6. Fill a wok with enough sunflower oil to enable deep frying and heat until smoking.
  7. Dab a little bit of oil in your palms and take a walnut sized ball of veggie mix in it. Press the center until a little space is cleared. Stuff 4-5 raisins or a seedless date in between and cover with the vegetable mix.
  8. Repeat with rest of the dough and fry until golden brown. Keep aside.
  9. In another wok, add the ghee and throw in the stick of cinnamon, cloves and green cardamoms along with the bay leaf. Fry until you can smell the spices.
  10. Add the grated onion to the wok now and fry until it changes color.
  11. Add 1 tsp of sugar, jeera (cumin) powder, coriander powder, turmeric each along with the ginger garlic paste and stir until oil leaves the sides.
  12. Now add the tomato puree and a handful of green peas. Stir and simmer covered for 5 minutes. Add a little water if needed.
  13. Now gently add the fried koftas you made earlier with 1/2 cup of water and simmer for 5 more minutes.
  14. Pour in a serving dish and garnish with some fresh cream.

Reviews for Lauki ke Kofte (2)

Vaishali Sankhayan6 months ago
Tasty. You can steam the koftas instead of frying them.Thanks for sharing this recipe.
Reply

Shambhavi Gupta2 years ago
Would definitely love to try this soon!
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