Lauki Ke Kofte


Lauki Ke Kofte is one of the main course curries preferred in most kitchens in North India. It’s a part of Awadhi cuisine.

This dish consists of lauki (bottle gourd) & gram flour fritters dipped in onion tomato curry. Extremely sumptuous!

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

30 mins                30 mins                      60 mins                  3-4 Serving


Lauki (bottle gourd) – 500 grams (peeled and grated)

Besan (gram flour) – 5 teaspoon

Green chili – 2 (finely chopped)

Green coriander – 2 tablespoon

Ginger paste – ½ teaspoon

Garlic paste – ¼ teaspoon

Onion – medium 2 (pureed)

Tomato – 4 Large (pureed)

Salt per taste

Ground black pepper – 1/8 teaspoon

Cumin seeds – ½ teaspoon

Turmeric powder – ¼ teaspoon

Coriander powder – ½ teaspoon

Red chili powder – ¼ teaspoon

Garam masala – ¼ teaspoon

Oil – 2 tablespoons + for frying koftas


  • Squeeze and take out all water from lauki. Now mix lauki & besan in a mixing bowl. Add salt, green chili, green corainder & red chili powder. Mix well and make small round shaped koftas.
  • Heat oil in a large wok or pan and deep fry koftas till they turn golden brown but are also cooked fully well from inside.
  • In another pan now heat oil and add cumin seeds, when they start to splutter and get aromatic, add onion ginger & garlic paste. Fry for 5-7 minutes till onion becomes golden brown.
  • Now add tomato puree, salt, turmeric powder, coriander powder & red chili powder and fry for 8-10 minutes till oil separates from masala.
  • Now add water and simmer on low heat for 10-12 minutes till the flavors blend together. Add garam masala now. Cook till it reaches your required consistency. If the gravy is thick, add some water.
  • Just before serving, arrange the koftas on the serving plate and pour over the gravy, garnish with fresh green coriander.

Note: Lauki koftas can be served hot with chapatti, roti or naan and with rice too. Yum!

Happy Cooking!!

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