Lauki Kebab
Soft, melt-in-the-mouth patties made from grated bottle gourd, hung curd, and roasted besan, delicately spiced and shallow-fried until golden. A light yet satisfying vegetarian starter that pairs beautifully with mint chutney and sliced onions.
For 4 servings
- prep
Prepare the hung curd.
Place fresh yogurt in a muslin cloth, tie tightly, and hang over a bowl for 2-3 hours until all whey drains out and you have thick, creamy hung curd.
TIPIf short on time, use thick Greek yogurt straight from the tub as a substitute. - prep · ~10 min
Grate and squeeze the bottle gourd.
1.Peel the bottle gourd and grate it using a medium grater.2.Sprinkle a pinch of salt over the grated lauki, mix, and set aside for 10 minutes.3.Squeeze out all the water using a muslin cloth or your hands. Discard the water.TIPRemoving maximum water is critical — wet mixture will break apart while frying. - prep · ~3 min
Dry roast the chickpea flour.
In a dry pan over low heat, roast the besan for 2-3 minutes, stirring continuously, until it turns aromatic and slightly darker. Cool completely.
TIPDon't brown the besan — just warm it through to remove the raw taste. - mix · ~2 min
Combine the kebab mixture.
1.In a large bowl, mix the squeezed bottle gourd, hung curd, roasted besan, chopped onion, green chili, and grated ginger.2.Add garam masala, chaat masala, red chili powder, and salt.3.Fold in the chopped coriander leaves and mix well to form a soft, cohesive dough-like mixture. - prep · ~5 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions.2.Grease your palms lightly with oil.3.Shape each portion into a flat round patty about 1/2-inch thick.TIPIf the mixture feels sticky, add 1-2 teaspoons more roasted besan to bind. - fry · ~8 min
Shallow fry the kebabs.
1.Heat 3 tablespoons oil in a non-stick pan over medium heat.2.Place 3-4 patties in the pan, leaving space between them.3.Cook for 2-3 minutes until the bottom turns golden brown and crisp.4.Flip gently and cook the other side for another 2-3 minutes until evenly golden.TIPKeep the heat on medium — high heat darkens the outside before the inside cooks, low heat makes them absorb too much oil. - serve
Serve hot with mint chutney and onion rings.
Transfer the kebabs to a serving plate. Arrange sliced onion rings, lemon wedges, and a bowl of fresh mint chutney alongside. Serve immediately while crisp.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze the grated bottle gourd thoroughly to remove as much water as possible; excess moisture will make the kebabs fall apart in the pan.
- 2Dry roast the besan only until it smells nutty and turns a shade darker—over-roasting will give a bitter taste.
- 3Grease your palms lightly with oil before shaping the patties to prevent the mixture from sticking.
- 4Cook the kebabs on medium heat so the outside gets golden and crisp while the inside cooks through evenly.
- 5If the mixture feels too sticky to shape, add 1-2 extra teaspoons of roasted besan to tighten the bind.
- 6These kebabs are best served immediately after frying—they lose their crispness as they cool.
- 7Leftover raw mixture can be covered and refrigerated for up to 24 hours; shape and fry just before serving.
Adapt it for your goals.
Air-fryer
Brush the shaped patties lightly with oil and air-fry at 180°C for 10-12 minutes, flipping halfway. This reduces overall oil usage while keeping the exterior crisp.
gluten freeGluten-free
Replace besan with an equal amount of roasted rice flour or roasted arrowroot powder to keep the kebabs gluten-free without compromising the texture.
spicy tangySpicy-tangy
Add 1 tablespoon of finely chopped mint and 1 teaspoon of dried mango powder (amchur) to the mixture for an extra layer of fresh, tangy heat.
Why this is on our healthy list.
Low in Calories
Bottle gourd is over 90% water and very low in calories, making these kebabs a light, guilt-free starter or snack.
Good Source of Plant Protein
Chickpea flour (besan) and hung curd provide a solid dose of plant-based protein, helping keep you full and satisfied.
Supports Digestion
Bottle gourd is known for its high water and fiber content, which aids digestion and keeps the digestive system running smoothly.
No Deep-Frying
These kebabs are shallow-fried in minimal oil, making them a healthier alternative to deep-fried snacks.
Frequently asked questions
The most common reason is excess water in the grated bottle gourd. Make sure you squeeze out every drop of water after salting, and if the mixture still feels wet, add a little more roasted besan to bind.
