Lauki Kofta is a delicious Indian curry recipe that is made with grated squash and chickpea flour dumplings in a curry. It pairs well with roti, naan or rice.
Lauki or bottle gourd is a bland and boring vegetable, at least that is what my sons say.
This is one way to get them to eat it without complaint.
If you can’t source lauki, then zucchini or summer squash is an excellent substitute.
Traditionally lauki kofta are deep fried in hot oil and then tossed in a piping hot curry.
In this recipe, I have also shared a low-oil air fryer version of the kofte.
You may also like: kurkuri bhindi in air fryer, bagara baingan, bharwa tinda, Punjabi kadhi, veg manchurian, black eyed peas curry, chana masala.
Lauki Kofta Ingredients
- Fresh lauki or use zucchini/summer squash preferably tender or you will have to remove the seeds. Grate them and keep aside after adding ½ tsp. Salt to release water.
- Chickpea flour: This is the main binding ingredient to make the balls or kofta. Some people also add a bit of rice flour.
- Spices like garam masala, turmeric powder, cayenne, minced ginger and garlic to flavour the veg balls.
- Curry base: This curry base is made with onion, tomatoes, ginger, garlic and some whipped yogurt or curd along with spices.
Stepwise Pictures:
Peel and grate lauki or bottle gourd and keep aside.
You need 2 cups for this recipe. Use zucchini or summer squash in its place. Add ½ tsp. Salt to release water.
After 10 minutes squeeze out all the water and save it.
Try to make the grated lauki as dry as you can.
Assemble the spices and ginger garlic minced or paste.
Add besan or chickpea flour to grated gourd along with the spices and minced ginger garlic.
You will get a sticky dough.
If you dough is very wet, then add some more of chickpea flour depending upon how much wetter it is.
You can use upto 2 tbsp. more adding slowing and mixing.
Add 1 tsp. Oil to the dough is air frying. For deep frying skip this.
Using your hands form round balls. I got 8 medium sized kofte with this dough.
For Deep Frying
Heat 1 cup oil in a wok to medium hot. Don’t make it very hot or your kofta will get browned quickly but will be raw inside.
Now add 4-5 kofta at one time and cook on medium flame till golden brown and well cooked inside. Take out with a slotted spoon and keep on absorbent paper. Your lauki kofta are ready.
Air frying
Preheat air fryer at 180C or 360F for 5 minutes.
Line air fryer basket with parchment paper with holes. Lay the kofte or vegan balls in one layer.
Air fry at 180C or 360F for 8-12 minutes till they are browned outside and well cooked inside.
Don't let them get too hard.
Take them out and keep aside.
For making the curry
Take 2 tsp. Oil in a wok. Add 1 tsp. cumin seeds and allow to sputter.
Add 1 chopped onion and fry for 3-4 minutes.
Add ½ inch chopped ginger, 1 green chilli optional and 4 cloves garlic and fry some more.
Add 2 chopped tomatoes and fry till every thing is mushy.
Add ¼ tsp. Turmeric powder to it.
Cool this down and make a smooth paste in the blender.
Put it back into the pan and heat it.
Add ½ cup whipped Greek yogurt or curd while on low flame and mix well.
Add 1 cup of the saved lauki water to the curry. Mix well.
Now add ½ tsp. Garam masala and ½ tsp. cayenne along with ½ tsp. salt. Remember that squeezed lauki water also has salt.
Taste and adjust seasoning.
Add the prepared kofte to the curry and cook for a couple of minutes more.
Serve hot after garnishing with cilantro leaves or kasuri methi.
Your delicious lauki kofte are ready to serve.
Easy to make and delicious. You can keep in the fridge for upto 2-3 days but the kofte do tend to get mushier.
You can also fry or air fry kofte and keep separately while keeping the curry separately so that you can store for upto 5 days in the fridge.
Here's the recipe card:
Lauki Kofta Recipe
Equipment
Ingredients
For lauki kofte
- 2 cups grated lauki or zucchini
- 1 cup chickpea flour or besan
- 1 tsp. ginger and garlic Minced
- ¼ tsp. Turmeric powder
- ½ tsp. Garam masala
- 1 tsp. Paprika or cayenne as per preference
- 1 teaspoon oil if air frying
- ½ cup oil for deep frying kofte
For curry
- 2 tsp. Oil use mustard or olive oil
- 1 tsp. Cumin seeds
- 1 onion chopped
- ½ inch ginger chopped
- 4 cloves garlic chopped
- 2 tomatoes chopped
- 1 green chilli optional
- ½ tsp. Turmeric powder
- ½ tsp. Garam masala
- ½ tsp. Cayenne or paprika
- ½ cup Greek yogurt or curd
- ½ tsp. Salt
For garnish
- 1 tbsp. Chopped cilantro or kasuri methi
Instructions
- Peel and grate lauki or bottle gourd and keep aside. You need 2 cups for this recipe. Use zucchini or summer squash in its place. Add ½ tsp. Salt to release water.
- After 10 minutes squeeze out all the water and save it. Try to make the grated lauki as dry as you can.
- Add besan or chickpea flour to it along with the spices and minced ginger garlic. You will get a sticky dough.
- If you dough is very wet, then add some more of chickpea flour depending upon how much wetter it is. You can use upto 2 tbsp. more adding slowing and mixing.
- Add 1 tsp. Oil to the dough is air frying. For deep frying skip this.
- Using your hand make round balls. I got 8 kofte here.
For Deep Frying
- Heat 1 cup oil in a wok to medium hot. Don’t make it very hot or your kofta will get browned quickly but will be raw inside.
- Now add 4-5 kofta at one time and cook on medium flame till golden brown and well cooked inside. Take out with a slotted spoon and keep on absorbent paper. Your lauki kofta are ready.
Air frying
- Preheat air fryer at 180C or 360F for 5 minutes.
- Line air fryer basket with parchment paper with holes. Lay the kofte or vegan balls in one layer.
- Air fry at 180C or 360F for 8-12 minutes till they are browned outside and well cooked inside.
- Take them out and keep aside.
For making the curry
- Take 2 tsp. Oil in a pan. Add 1 tsp. Cumin seeds and allow to sputter.
- Add 1 chopped onion and fry for 3-4 minutes.
- Add ½ inch chopped ginger, 1 green chilli optional and 4 cloves garlic and fry some more.
- Add 2 chopped tomatoes and fry till every thing is mushy.
- Add ¼ tsp. Turmeric powder to it.
- Cool this down and make a smooth paste in the blender. Put it back into the wok and heat it.
- Add ½ cup whipped Greek yogurt or curd while on slow flame and mix well. Add 1 cup of the saved lauki water to the curry. Mix well.
- Now add ½tsp. Garam masala and ½ tsp. Cayenne along with ½ tsp. salt. Remember that the lauki water added already has some salt in it. Taste and adjust seasoning.
- Add the prepared kofte to the curry and cook for a couple of minutes more.
- Serve hot after garnishing with cilantro leaves or kasuri methi. Your delicious lauki kofte are ready to serve.
- Easy to make and delicious. You can keep in the fridge for upto 2-3 days but the kofte do tend to get mushier.
- You can also fry or air fry kofte and keep separately while keeping the curry separately so that you can store for upto 5 days in the fridge.
Notes
2. If your kofte mix is very wet, add some more chickpea flour to form a dough that can be shaped into balls.
3. This is a vegetarian recipe. You can make it vegan by using plant based yogurt.
4. The kofte can be had as a snack if you are feeling lazy to prepare the curry sauce.
5. Adjust the spices as per your liking. This recipe is slightly spicy.
6. You can easily store this curry in the fridge for 2-3 days but the kofte become soggy in curry. You can store kofte and curry separately and heat them together when you are ready to consume. This way you can store them for upto 5 days. 7. See stepwise pictures above the recipe for a detailed idea.
Nutrition
If you liked the recipe, I request you to leave a star rating. Thanks.
ILA says
I haven't tried this recipe yet. But will definitely try it.