Lauki Kebab

Instructions

1. 1

   Prepare the Bottle Gourd (Lauki)

   • Wash, peel, and grate the bottle gourd using the medium holes of a box grater.
   • Place the grated lauki in a muslin cloth or a fine-mesh sieve. Squeeze and press with all your might to remove as much water as possible. The squeezed lauki should feel quite dry. This step is critical to prevent the kebabs from breaking.
2. 2

   Create the Kebab Mixture

   • In a large mixing bowl, combine the squeezed lauki, besan, breadcrumbs, finely chopped onion, green chilies, and ginger-garlic paste.
   • Add all the dry spices: turmeric powder, red chili powder, garam masala, cumin powder, and chaat masala.
   • Finally, add the chopped coriander leaves and salt.
3. 3

   Mix and Shape the Kebabs

   • Using your hands, mix all the ingredients thoroughly until they come together to form a firm, non-sticky dough. Do not add any water.
   • If the mixture feels too wet, add another tablespoon of besan. Do not let the mixture sit for long, as the lauki will continue to release water.
   • Divide the mixture into 12 equal portions. Roll each portion into a smooth ball, then gently flatten it into a round patty (kebab), about 2 inches in diameter and half an inch thick.
4. 4

   Shallow Fry the Kebabs

   • Heat the oil in a non-stick skillet or tawa over medium heat. The oil is ready when it starts to shimmer.
   • Carefully place 5-6 kebabs in the pan, ensuring not to overcrowd it. This helps maintain the oil temperature for even cooking.
   • Fry for 4-5 minutes on the first side, or until it becomes golden brown and crisp. Do not disturb them while they cook.
   • Gently flip the kebabs and cook the other side for another 4-5 minutes until it's equally golden and cooked through.
5. 5

   Drain and Serve

   • Once both sides are perfectly browned, remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess oil.
   • Repeat the frying process with the remaining kebabs, adding more oil if needed.
   • Serve the Lauki Kebabs hot, garnished with a sprinkle of chaat masala, alongside mint-coriander chutney or ketchup.