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    Home » Recipes » Side Dish For Chapati

    Lauki Kofta Recipe | Without deep frying

    July 16, 2021 by Raks Anand 2 Comments / Jump to Recipe

    Lauki kofta recipe without deep frying, using paniyaram pan to fry kofta making it one step healthier. Full video, stepwise photos.

    Lauki Kofta curry is best way to make your family enjoy bottle gourd in kofta form. I used paniyaram pan to avoid deep frying the veggie kofta and pairs well with this roti or Paratha.

    Jump to:
    • Ingredients
    • Substitutions
    • Video
    • Storage
    • Top tip
    • My notes
    • Related posts
    • Recipe card
    • Stepwise photos

    Ingredients

    Lauki or bottle gourd - Can be cooked in many ways like in south Indian way - kootu, adai as well as we can make lauki halwa, lauki paratha etc and enjoy the vegetable.

    I have used 2 onions and 3 large tomatoes as base for the gravy. It tastes best when the gravy is on tangier side as lauki kofta goes well in it.

    Though I used homemade ginger garlic paste, you can use store bought or 6-7 garlic cloves, same amount of ginger while frying cubed onion. I also add cashews while sauteeing onion itself and grind along everything together.

    lauki kofta - bottle gourd kofta

    Substitutions

    The recipe by itself is gluten free. It is vegan if you skip cream for garnish. You can also make it no onion no garlic by following my recipe for no onion no garlic malai kofta gravy.

    I adapted this recipe from Master chef Nikita's Instagram post, but altered it to my convenience.

    Video

    Is video more your thing? Watch my Lauki kofta video.

    Storage

    After grating the bottle gourd, it tends to leave out lot of water. So squeeze off the excess and use it up in gravy. Also after mixing it with other ingredients, do not recommend keeping refrigerated.

    It makes it hard to cook from inside as we are using shallow fry option with less oil.

    The prepared gravy and kofta in it can be stored coupe of days if there is left over and re-heated. But I promise there won't be any leftovers!

    Top tip

    Since we are not deep frying and use less oil, please note the important points before making this recipe:

    • Use fine grater and not the large hole ones as it makes it difficult for the grated lauki to get cooked in the kofta.
    • Use ⅛ teaspoon of cooking soda to ensure it gets cooked easily. If you are deep frying you can skip this. But it is important for the inside to get cooked.
    • Cook covered in low flame, patiently.

    My notes

    I cut the lauki to 3, took two parts from it for the recipe. Used a large grater, but should use fine one next time for easy cooking.

    The besan quantity may differ depending on how much water is retained in the lauki.

    Related posts

    You may also like

    • Cauliflower kofta curry
    • Malai kofta
    • Paneer pasanda

    Goes well with

    • Triangle paratha
    • Lachha paratha
    • Tandoori roti

    Recipe card

    Print Pin
    4 from 1 vote

    Lauki kofta recipe | without deep frying

    Lauki kofta recipe without deep frying, using paniyaram pan to fry kofta making it one step healthier. Full video, stepwise photos.
    Course Side Dish
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings 18 Kofta

    Equipments (Amazon Affiliate links)

    • Paniyaram pan
    Cup measurements

    Ingredients

    • 1.5 cups grated lauki bottle gourd
    • ¼ cup + 2 tablespoon Gram flour besan
    • 1 green chilli chopped
    • 1 teaspoon Chilli powder
    • 1 teaspoon Coriander powder
    • ¼ teaspoon Garam masala
    • ¼ teaspoon Asafoetida
    • ¼ teaspoon Turmeric
    • ⅛ teaspoon Cooking soda
    • 1 tablespoon curd
    • 2 tablespoon Coriander leaves
    • Salt
    • Oil as needed

    For gravy

    • 2 tablespoon Oil
    • 2 Onion
    • 3 Tomato
    • 1 teaspoon Cumin seeds
    • 2 teaspoon Ginger garlic paste
    • 8 Cashews
    • 1 slit green chilli
    • 1 teaspoon Red chilli powder
    • 1 teaspoon coriander powder
    • 1 teaspoon Garam masala
    • 1 teaspoon Kasuri methi
    • ½ teaspoon Amchoor powder
    • ¼ teaspoon turmeric
    • Coriander leaves
    • Cream to garnish
    Prevent your screen from going dark

    Instructions

    • First wash, peel the bottle gourd. Cut off stalk and bottom and cut into 3.
    • Grate holding it lengthwise, turning all around as you grate to leave out the seeds in middle.
    • I measured approximately 1 & ½ cup lauki loosely packed.
      1.5 cups grated lauki
    • Squeeze out the excess water from grated bottle gourd. Reserve the water.
    • Add all the other ingredients , spices required for kofta, except oil.
      ¼ cup + 2 tablespoon Gram flour, 1 green chilli chopped, 1 teaspoon Chilli powder, 1 teaspoon Coriander powder, ¼ teaspoon Garam masala, ¼ teaspoon Asafoetida, ¼ teaspoon Turmeric, ⅛ teaspoon Cooking soda, 1 tablespoon curd, 2 tablespoon Coriander leaves, Salt
    • Mix well to get a sticky dough. Set aside until we prepare gravy.

    For gravy

    • Heat a pan with a teaspoon of oil. Add cubed onion and cashews.
      2 Onion, 8 Cashews
    • Saute until the onion turn golden and soft.
    • Remove in plate for cooling.
    • In a blender, take cubed tomatoes, sauteed onion.
      3 Tomato
    • Grind smoothly without water.
    • Now again in the same pan, add remaining oil and temper with cumin seeds.
      2 tablespoon Oil, 1 teaspoon Cumin seeds
    • In goes slit chilli, ginger garlic paste.
      2 teaspoon Ginger garlic paste, 1 slit green chilli
    • Just give it a fry.
    • After that, add ground paste and the spice powders.
      1 teaspoon Red chilli powder, 1 teaspoon coriander powder, 1 teaspoon Garam masala, 1 teaspoon Kasuri methi, ¼ teaspoon turmeric, ½ teaspoon Amchoor powder
    • Mix and continue cooking until the paste becomes thick.
    • Add a drizzle of oil and it will be now non sticky and glossy.
    • In goes the reserved water from lauki. Mix in.
    • Then add 1 & ½ cups water and mix throughly.
    • Simmer for 6-8 minutes.
    • While simmering, let's cook kofta.

    Cooking kofta

    • Heat a paniyaram pan and smear with little oil. Once hot, fill the hollows with the kofta batter.
      Oil as needed
    • Cook covered in low flame.
    • Once one side is golden, flip and cook the other side same way.
    • Make sure the inside of the kofta also cooked thoroughly. Once done, take out.
    • Transfer the kofta to simmering gravy.
    • Garnish with coriander leaves and cream if desired to serve.
      Coriander leaves, Cream to garnish

    Video

    Notes

    • Use fine grater and not the large hole ones as it makes it difficult for the grated lauki to get cooked in the kofta.
    • Use ⅛ teaspoon of cooking soda to ensure it gets cooked easily. If you are deep frying you can skip this. But it is important for the inside to get cooked.
    • Cook covered in low flame, patiently.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Stepwise photos

    1. First wash, peel the bottle gourd.

    peeling bottle gourd

    2. Cut off stalk and bottom and cut into 3.

    cut into 3

    3. Grate holding it lengthwise, turning all around as you grate to leave out the seeds in middle.

    grating

    3. I measured approximately 1 & ½ cup lauki loosely packed. Squeeze out the excess water from grated bottle gourd. Reserve the water.

    squeeze grated

    4. Now it was around 1 cup lauki.

    squeezed

    5. Add all the other ingredients , spices required for kofta, except oil.

    adding other ingredients

    6. Mix well to get a sticky dough. Set aside until we prepare gravy.

    kofta batter

    For gravy

    1. Heat a pan with a teaspoon of oil. Add cubed onion and cashews.

    lauki kofta gravy base

    2. Saute until the onion turn golden and soft.

    sauteed well

    3. Remove in plate for cooling.

    cool it

    4. In a blender, take cubed tomatoes, sauteed onion.

    base for lauki kofta

    5. Grind smoothly without water.

    ground puree for lauki kofta curry

    6. Now again in the same pan, add remaining oil and temper with cumin seeds. In goes slit chilli, ginger garlic paste.

    temper, chilli, gg paste

    7. Just give it a fry.

    give it a fry

    8. After that, add ground paste and the spice powders.

    Add spices for curry

    9. Mix and continue cooking until the paste becomes thick. Add a drizzle of oil and it will be now non sticky and glossy.

    10. In goes the reserved water from lauki. Mix in.

    reserved water from lauki

    11. Then add 1 & ½ cups water and mix thoroughly.

    adding water for curry

    12. Simmer for 6-8 minutes.

    Simmer the curry

    13. While simmering, let's cook kofta.

    Cooking kofta

    1. Heat a paniyaram pan and smear with little oil. Once hot, fill the hollows with the kofta batter.

    cook lauki kofta in appe pan

    2. Cook covered in low flame.

    4. Once one side is golden, flip and cook the other side same way.

    cooked lauki kofta

    5. Make sure the inside of the kofta also cooked thoroughly. Once done, take out.

    5. Transfer the kofta to simmering gravy.

    oil floats

    6. Garnish with coriander leaves and cream if desired to serve.

    add kofta - lauki kofta without deep frying

    Goes well with plain parathas, lachha paratha.

    lauki kofta curry

    Other 80+ Side dish ideas for Chapati

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    • Corn tomato bharta, Restaurant style side dish

    Reader Interactions

    Comments

    1. Meena

      July 17, 2021 at 6:16 am

      Can I use eno fruit salt instead of cooking soda

      Reply
      • Raks Anand

        July 17, 2021 at 8:11 am

        Yes sure. You can use 1/2 tsp. Just to note both are same chemically 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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