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Home > Indian Recipes > Punjabi Foods > Lauki Kofta
Lauki Kofta


  • Lauki Kofta¼ cup Bengal Gram Flour (Besan)
  • 1 Kg. Bottle Guord (Lauki)
  • 2 tbsp Coriander Leaves (chopped)
  • Coriander Powder 2  tbsps.
  • 1  tsp Cumin Powder
  • ½  tsp. Garam Masala Powder
  • 6 to 8 cloves Garlic
  • 2 inches Ginger
  • Oil
  • 2 Onions
  • 2 Tomatoes
  • 1tsp Red Chilly Powder
  • 2-4 Red Chillies Whole
  • Salt to taste
  • ½ tsp Turmeric Powder


  1. Peel and grate the bottle gourd. Mix half-teaspoon salt and keep aside for fifteen minutes. Squeeze to remove excess water. Add besan, half the red chilly powder and mix to make dough. Divide it in to ten to twelve equal portions. 
  2. Wet your palm and shape the stuffed portion into a ball. 
  3. Heat oil in a pan and deep-fry the prepared koftas, in small batches for two to three minutes or until golden brown in colour and crisp from the outside. Drain and remove onto an absorbent paper. 
  4. Peel and finely chop onions. Clean and remove stems from whole red chilies. Peel ginger, garlic and grind to a fine paste along with whole red chilies. 
  5. Wash and puree tomatoes in a blender. 
  6. Heat oil in a pan, add chopped onions and sauté until light golden brown. Add ginger, garlic and red chilly paste, stir-fry briefly. 
  7. Add turmeric powder, coriander powder, cumin powder and the remaining red chilly powder. Continue to cook on medium heat for one minute, stirring continuously.
  8. Stir in tomato puree and cook on high heat, stirring continuously till oil begins to separate. Add two cups of water and bring it to a boil. Add salt, reduce heat and simmer for five minutes. 
  9. Gently add the fried koftas and simmer for another three to four minutes. 
  10. Sprinkle garam masala powder and serve garnished with chopped fresh coriander leaves. 
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