Lauki ka kofta recipe is one of the most common delicacies that should be savoured with grapple. This particular dish rightly showcases the ones culinary inventiveness within the four walls of the Indian home. It is a fusion of the mild taste of lauki (bottle gourd) and heavy spiced gravy which makes it very tasty. Lauki ka kofta is not only cherished recipe, it is a story of the people’s values and heritage which promotes wellness across generations.
Why I LOVE… Lauki Ka Kofta Recipe!
I super love LAUKI KA KOFTA recipe because this dish is nutritious as well as NICE and comforting. The lauki which can also be called bottle gourd is such a forgotten vegetable but once you make it into soft koftas you can’t help but LOVE it. It’s such bliss to watch these koftas soak and absorb in the, well rich and SPICY, ‘gravy’. Also, it’s a nice technique to add a few vegetables that are so insipid in a dish, secretly. It is lite but filling and goes well with some steamed rice or roti. To be honest, eating it brings back several memories of the HOME COOKED food.
The History behind Lauki Kofta Recipe
The story of Lauki Kofta recipe dates back to the days when for most Indians, food meant all things Mughlai. The Indian cuisine borrowed the Persian concepts among which kofta was the use of ground meat and preparing it in forms of rounded balls in thick sauces. When this idea crossed this part of the world, vegetarian substitutes were made, thus ‘Lauki Ka Kofta’ came into place. In many of the countries especially in northern India, the dish gained popularity, and it began to be prepared even on festive occasions.
Lauki Ka Kofta Benefits
Lauki or lauki or bottle gourd is highly rich in nutrition. Due to its low calorie content it is a great food for weight watchers. Lauki is particularly good for people’s health due to the presence of vitamins, minerals and dietary fiber in it that helps in digestion and general gut health.
What is Lauki Ka Kofta?
Lauki Kofta recipe is an Indian vegetarian dish where a bottle gourd is grated to mix with spices, yellow split peas flour is used to combine it into dough-like form and shape it into balls. These balls or koftas are fried to rich golden brown from the outside and then cooked in spicy and tangy gravy. This delicacy offers a mild yet complex experience with respect to flavors, the base of which is a soft and tender gourd submerged in fantastic gravy.
How Lauki Ka Kofta Differs from Other Kofta Recipes
In contrast to other kofta recipes that would tend to combine different types of vegetables and even meat, Lauki Ka Kofta recipe is uniqueIn that the variety of ingredients is reduced to one − vegetable only. The dish is also light in nature for those who do not admire over squaring with heavy dishes, because of the combination of lauki and the deep warming gravy
Tips for Perfect Lauki Ka Kofta Recipe
1. Selecting the Right Lauki
Selecting lauki in the right way is extremely important for making dolma perfectly. The vegetable should be a hard one and its surface should be covered with smooth pores. Do not purchase lauki which appears heavy for oneself as this means that it is over mature and the content of water in it would serve to hinder the binding of the koftas. A medium size lauki can be chosen for this recipe.
2. How to Avoid Common Mistakes
One common mistake when making Lauki Ka Kofta is forgetting to drain the grated lauki completely. Since lauki has a lot of water content when this moisture is not removed you can expect the koftas to break apart while frying them. To do this, grate the lauki and put in salt and squeez hard. One more tip would be to not to put many koftas at once in the pan while frying since this lowers the temperature of the oil and the resulting koftas are likely to be very oily and soft.
3. Making the Gravy More Flavorful.
One way of enhancing the flavor in Lauki Ka Kofta that many people do not know is using the middle part of lauki in the gravy. This part of the lauki which is often thrown away is sweet in mild measure which helps to balance out the taste of the entire dish.
4. Serving Suggestions for Lauki Ka Kofta Recipe
Lauki Ka Kofta goes well with Kinna Indian breads like naan, roti or paratha. Lauki Ka Kofta can also be accompanied with steamed basmati or jeera rice to complete a meal. For a more elaborate meal, you can rather serve it along with few more vegetarian dishes like dal tadka or paneer tikka which will balance out the kofta with nutrition.
Lauki Kofta Recipe: Photo Gallery
Frequently Asked Questions Regarding Lauki Ka Kofta Recipe
Q1. Fry my koftas without falling apart, any suggestions?
As for the koftas, the best solution is to properly drain the grated lauki to remove moisture, which greatly diminishes the chances of falling off. Adding the correct amount of chickpea flour to the mix has also proved useful in keeping it all together. For frying, do not overload the pan with gloomy koftas at once. This action pulls the oil temperature down and increases the chances of the koftas crumbling apart.
Q2. Can I make the koftas in the oven without frying?
Yes, koftas can be made in the oven instead of frying for a healthier option. Pre heat the oven to 180´C and grease a baking tray place the koftas on it. Bake for 20-25 minutes or till golden brown and turn them half way.
Q3. Is Lauki Ka Kofta gluten free or is it a high carb dish?
Lauki ka kofta recipe can also be made gluten-free, provided the chickpea flour used is gluten-free. All other ingredients considered in the recipe too fall free of gluten.
Q4. Can I substitute lauki with some other vegetables?
Though the hero in this recipe is lauki, you are free to use other vegetables such as zucchini or even spinach. But do bear in mind that in doing so, the taste and consistency will change which may require alterations to the spices and cooking times needed.
Recipe and Ingredients required for Making Lauki Ka Kofta
Ingredients
For Koftas:
- 1 medium bottle gourd 700g
- 1/2 cup gram flour besan
- 1/2 tbsp ginger-garlic paste
- 2 no green chilies chopped
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp salt
- 1/2 tsp coriander powder
For Gravy:
- 2-3 Tbsp mustard oil
- 2 medium onions chopped
- 2 no tomatoes, Medium pureed
- 1 Tbsp ginger-garlic paste
- 1 no green chili chopped
- 2 no cardamom pods
- 1- inch cinnamon stick
- 2 no bay leaves
- 1/8 tsp asafoetida hing
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp red chili powder
- 1/2 tsp coriander powder
- 400 ml water
- 2 cups milk
For Garnish:
- 1 tsp Roasted cumin powder
- 1 Tbsp Fresh coriander leaves chopped
Instructions
Prep the Bottle Gourd:
- Start by peeling the bottle gourd. Cut it into quarters and remove the spongy center. Don’t throw those trimmings away; chop them finely and set them aside for the gravy—they add great flavor!
Grate and Salt:
- Grate the bottle gourd using the large side of a grater. Mix it with 1 teaspoon of salt and let it rest for about 5 minutes. This helps release excess water.
Squeeze and Mix:
- Squeeze out as much water as you can from the grated bottle gourd. Transfer it to a mixing bowl
- Add gram flour, red chili powder, turmeric powder, coriander powder, chopped green chilies, and ginger-garlic paste.
- Mix everything well.
Shape the Koftas:
- Roll the mixture into small balls or flatten them slightly, about 20g each.
Fry the Koftas:
- Heat oil in a deep pan. To test the mixture, fry one kofta first. If it holds together, continue frying the rest until they’re golden brown and cooked through. Don’t overcrowd the pan. Remove and drain on paper towels.
Making the Gravy:
- In a large wok or heavy-bottomed vessel, heat the mustard oil until it begins to smoke slightly. Add the bay leaves, cinnamon stick, and cardamom pods. Sauté until they release their aroma.
- Add the ginger-garlic paste and sauté until it turns golden brown.
- Toss in the chopped onions and fry until they are golden brown.
- Then add the chopped bottle gourd trimmings you saved earlier.
- Sprinkle in the asafetida, turmeric, salt, red chili powder, and coriander powder. Sauté until the oil starts to separate from the masala.
- Add the tomato puree and cook it down until the oil separates again. If you prefer a smoother gravy, you can let this mixture cool and then blend it into a fine paste.
- Pour in 400 ml of water and let the gravy simmer for about 10 minutes on medium heat.
- Lower the heat and slowly stir in the milk. Keep stirring continuously to prevent the milk from curdling.
- Gently add the fried koftas to the gravy. Let them soak in the flavors for about 10 minutes on low heat.
Serve and Garnish:
- Sprinkle the gravy with roasted cumin powder and chopped fresh coriander leaves. Serve your delicious Lauki Kofta hot with chapati, naan, or rice. Enjoy!
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