Lauki Kofta

Lauki Kofta

Prep Time : 30 mins
Cook Time : 30 mins
Total Time : 1 hr


For making kofta

  • 2 cup grated bottle gourd (lauki, dudhi, ghia or opo squash)
  • 3.5 to 4 tablespoon gram flour (besan)
  • ¼ teaspoon Garam Masala
  • ¼ teaspoon red chili powder
  • 1 green chili, finely chopped
  • salt as required
  • oil for deep or shallow frying the koftas

For making masala paste

  • 2 large tomatoes, roughly chopped
  • 1 medium size onion, roughly chopped
  • 1 green chili, chopped
  • 1 inch ginger, chopped
  • 4 to 5 garlic cloves, chopped
  • 2 tablespoon broken cashewnuts

Other ingredients for lauki kofta

  • 1 teaspoon cumin seeds
  • ¼ or ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder (ground turmeric)
  • 1 teaspoon coriander powder (ground coriander)
  • ¼ or ½ teaspoon Garam Masala or Punjabi garam masala powder
  • 1 cup water or as required
  • 1.5 or 2 tablespoon oil – if using fresh oil
  • salt as required
  • sugar as required (optional)


Making lauki kofta

  • Rinse and peel the lauki (bottle gourd). Grate it.
  • Squeeze the grated lauki and collect the juice in a bowl or mug. Keep the juice aside.
  • Mix all the ingredients, except oil, for making the koftas with the grated lauki.
  • Make small round shaped balls or patties. 
  • Heat oil in a kadai or frying pan. Fry the lauki koftas in oil, till they are evenly golden browned from all sides.
  • Drain the fried kofta on tissues so that the extra oil is absorbed.

Making masala paste

  • Blend all the ingredients mentioned under ‘masala paste’ with little or no water to a smooth paste. 
  • Don’t add too much water as then the mixture splutters while frying.

Making lauki kofta gravy

  • Remove extra oil from the frying pan in which the koftas were fried. Keep about 1.5 or 2 tablespoons oil.
  • Heat the oil and fry the cumin seeds first. Then, add the masala paste.
  • Fry for 8 to10 minutes and then add all the spice powders.
  • Stir and continue to fry the masala paste till it starts leaving oil from the sides.
  • Add the lauki juice and about 1 cup water to the paste. 
  • Stir and simmer for 10 to 12 minutes. Lastly, add the fried koftas.
  • Switch off the heat and let the koftas be in the gravy for a few minutes.
  • Garnish with coriander leaves and serve Lauki Kofta hot with rotis, naan or jeera rice.

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