How to make Lauki Kofta -
Deep fried bottle gourd koftas topped with a luscious onion tomato gravy.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Bottle Gourd, Tomato Puree (टमाटर /टोमाटो प्यूरी )
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Lauki Kofta checkout Dudhia Kumbh, Lauki Soya Chana Dal, Lauki Chana Dal With Wadiyaan, Lauki Aloo Matar . You can also find more Main Course Vegetarian recipes like Aloo Matar Paneer Spicy Baingan-Cook Smart Sev ki Sabzi Soya Kofta Curry
Lauki Kofta Recipe Card
You won’t believe lauki can be so delicious until you get a taste of these koftas. Soft and full of flavour from the creamy onion tomato masala that they have been cooked in these koftas melt in your mouth. Each of these koftas is stuffed with a tiny tamarind ball which adds a beautiful hint of tanginess to it. It is one of my favourite things to eat along with steamed rice.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Lauki Kofta Recipe
Bottle Gourd 750 grams
Tomato Puree to taste
Gram flour (besan) 5 teaspoons
Red chilli powder 1/2 teaspoon
Tamarind seeded or with seeds 12 piece
Oil to deep fry
For gravy
Oil 3 tablespoons
Onion chopped 2 medium
Turmeric powder 3/4 teaspoon
Coriander powder 1 1/2 tablespoons
Red chilli powder 3/4 teaspoon
Tomato puree 5 medium
Salt to taste
Fresh coriander leaves 2 tablespoons
Method
Step 1
For the koftas, peel and grate the bottle gourd. Squeeze to remove excess water.
Step 2
Add the salt, gram flour, red chilli powder and mix well. Divide the mixture into twelve equal portions.
Step 3
Stuff one piece of tamarind into each portion and shape them into round koftas.
Step 4
Heat sufficient oil in a kadai and deep-fry the koftas, in small batches, for two to three minutes, or until golden brown and crisp on the outside.
Step 5
Drain on absorbent paper and set aside. Heat three tablespoons oil in a non stick pan, add the onions and sauté until light golden brown.
Step 6
Add the turmeric powder, coriander powder and red chilli powder. Continue to sauté on moderate heat for one minute, stirring continuously.
Step 7
Add the tomato puree and two tablespoons water and continue to sauté till the oil surfaces.
Step 8
Add two cups of water and bring to a boil. Add the salt, lower the heat and simmer for five minutes. Keep the gravy hot.
Step 9
Add half the coriander leaves and mix well. While serving arrange the koftas on the serving plate, pour the gravy over them. Serve garnished with remaining coriander leaves.
Nutrition Info
Calories : 1284 Kcal
Carbohydrates : 80.2 gm
Protein : 14.2 gm
Fat : 100.4 gm
Other : Fiber- 38.4gm
Best Cooked In
Wonderchef Elite Wok with Lid 24cm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
