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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.
Prep Time15 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 18 Kofta



  • 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
  • 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


  • 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 [adjustable]+ 2 tablespoon [/adjustable]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



  • 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.