Lauki Kebab
Tender, savory kebabs made from grated bottle gourd and aromatic spices. A unique and healthy vegetarian appetizer that's crisp on the outside and soft inside. Perfect with a side of mint chutney.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Bottle Gourd (Lauki)
- b.Wash, peel, and grate the bottle gourd using the medium holes of a box grater.
- c.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
Step 2
- a.Create the Kebab Mixture
- b.In a large mixing bowl, combine the squeezed lauki, besan, breadcrumbs, finely chopped onion, green chilies, and ginger-garlic paste.
- c.Add all the dry spices: turmeric powder, red chili powder, garam masala, cumin powder, and chaat masala.
- d.Finally, add the chopped coriander leaves and salt.
- 3
Step 3
- a.Mix and Shape the Kebabs
- b.Using your hands, mix all the ingredients thoroughly until they come together to form a firm, non-sticky dough. Do not add any water.
- c.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.
- d.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
Step 4
- a.Shallow Fry the Kebabs
- b.Heat the oil in a non-stick skillet or tawa over medium heat. The oil is ready when it starts to shimmer.
- c.Carefully place 5-6 kebabs in the pan, ensuring not to overcrowd it. This helps maintain the oil temperature for even cooking.
- d.Fry for 4-5 minutes on the first side, or until it becomes golden brown and crisp. Do not disturb them while they cook.
- e.Gently flip the kebabs and cook the other side for another 4-5 minutes until it's equally golden and cooked through.
- 5
Step 5
- a.Drain and Serve
- b.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.
- c.Repeat the frying process with the remaining kebabs, adding more oil if needed.
- d.Serve the Lauki Kebabs hot, garnished with a sprinkle of chaat masala, alongside mint-coriander chutney or ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The most crucial step is to squeeze out all the water from the grated lauki. Any excess moisture will make the kebabs disintegrate in the oil.
- 2For a nuttier, more aromatic flavor, dry roast the besan in a separate pan on low heat for 2-3 minutes until fragrant before adding it to the mixture.
- 3Do not let the kebab mixture rest for more than 5-10 minutes before shaping and frying, as salt will draw out more moisture from the lauki.
- 4Fry the kebabs on a steady medium heat. If the heat is too high, they will brown quickly but remain raw inside. If it's too low, they will absorb too much oil.
- 5If the mixture feels too loose, add a tablespoon of rice flour or roasted oats flour for better binding and extra crispiness.
Adapt it for your goals.
Healthier Version
For a lower-oil version, bake the kebabs at 200°C (400°F) for 15-20 minutes, flipping halfway through. Alternatively, cook them in an air fryer at 180°C (360°F) for 12-15 minutes until golden and crisp.
Vegan VersionVegan Version
This recipe is naturally vegan. Just ensure that the breadcrumbs you use do not contain any dairy products.
Add VegetablesAdd Vegetables
Incorporate 1/4 cup of finely grated carrots or finely chopped bell peppers into the mixture for added flavor and nutrition. Ensure you squeeze out any excess water from the added vegetables as well.
Gluten Free VersionGluten-Free Version
Replace the breadcrumbs with an equal amount of powdered poha (flattened rice) or gluten-free breadcrumbs to make the recipe gluten-free.
Why this is on our healthy list.
Aids in Digestion
Bottle gourd is rich in both soluble and insoluble dietary fiber, which helps in maintaining a healthy digestive tract, preventing constipation, and promoting regular bowel movements.
Low in Calories
With its high water content (about 92%) and low-calorie count, bottle gourd is an excellent vegetable for those aiming for weight management. These kebabs provide satiety without a heavy calorie load.
Good Source of Plant-Based Protein
The use of besan (gram flour) as a binding agent adds a good amount of plant-based protein to the dish, making it more nutritious and filling.
Frequently asked questions
The most common reason is excess moisture in the bottle gourd. It is absolutely essential to squeeze out as much water as possible. Another reason could be an insufficient amount of binding agent. If the mixture feels too loose, add an extra tablespoon of besan or breadcrumbs.