Lauki kabab | Bottle Gourd kabab || How to Make Lauki Kabab With step-by-step photos and video....
Lauki Kebab is a simple, spicy, and easy veggie recipe. This
lauki kabab is prepared with a few ingredients. It is crispy and delicious with an amazing taste. I couldn’t resist sharing
this recipe with you all.
This recipe actually belongs to my grandmother. My father grew up eating these kababs, and I did too. My mother learned this recipe from my grandmother, and I have watched both of them cook these kebabs while growing up. It's a simple recipe that requires common spices found in any kitchen."
I love these kebabs with hot parathas and I can have them anytime in
the day. My brother likes these kebabs best and prefers to eat vegetarian dishes.
There are two methods used to make these lauki kababs, but this is
another one which as per my calculation, is the best one
Usually, people cook lauki with chana dal (Bengal gram) by adding the
same spices of Shami Kebab and then grinding and making kababs, but I made kabab by
grating raw bottle gourd and then adding some spices along with gram flour
Gram
flour works as the binding agent to make kabab. You can also add rice flour
instead of gram flour or can use both flours in making lauki kabs.
So, let's begin with step-by-step photos.
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To make lauki kababs, firstly, peel and rinse the bottle gourd, then
grate it. Transfer all grated bottle gourd to the muslin cloth to squeeze the lauki very well. Squeeze the bottle gourd as much as you can through a muslin cloth or strainer
Put the squeezed grated bottle gourd into another mixing bowl
Dry roast cumin and coriander seeds on low flame for a minute, then coarsely
crush them together in the mortar and set aside.
Prepare all the veggies that will be used in this recipe.e
Combine all spices and chopped veggies with the squeezed lauki. Stir until everything is mixed well.ll
Now add gram flour to the lauki mixture. Keep mixing the lauki mixture with gram flour until it comes into the
dough foam. Gram flour quantity isn’t fixed at all; this depends on the lauki mixture and how much flour is absorbed
Once the mixture is turned into dough, the foam
Divide the equal portion of the kabab dough.
The size and shape of the kabab depend on your choice.e
Prepare all the lamb kebabs and place them on the plate.
Heat the oil on the griddle/skillet or frying pan, add a little oil, and spread the oil over_Arrange 3-4 kababs on the heated griddle. And fry them on the medium flame
After 3-4 minutes, flip these kababs with the help of the spatula
Cook the other side of the kababs for another 3-4 minutes till a nice golden
brown color. Flip the kababs a couple of times till they are golden evenly.
Once done
Place all kababs on a paper towel to remove excess oil.
Transfer all kebabs to the serving tray.
Lauki Kabab
Preparation Time: 20 mins
Cooking time: 10 mins
Total time: 30 mins
Servings: 3
Recipe Category: Kabab and cutlets
Cuisine: Pakistani
Calories per serving: 146 kcal
Bottle gourd kabab is a simple, spicy, and easy veggie recipe. This
lauki kabab is prepared with a few ingredients..
Ingredients:
- 300g bottle gourd, grated
- ½ tsp chopped ginger
- ½ tsp chopped garlic
- 3-4 pcs green chilies, chopped
- A handful of coriander, leaves chopped
- 1 medium-sized onion, chopped
- Oil as required for frying
- 2-3 tbsp gram flour/rice flour
For Spices:
- ½ tsp red chili flakes
- Salt to taste
- ½ tsp garam
masala
- 1 tbsp cumin seeds, roasted and crushed
- 1 tbsp coriander seeds, toasted and crushed
How to make the Lauki Kababs?
- To make lauki kababs, firstly, peel and rinse the bottle gourd, then grate it
- Transfer all grated bottle gourds to the muslin cloth to squeeze the
- Lauki very well
- Squeeze the bottle gourd as much as you can through a muslin cloth or straine.r
- Put the squeezed grated bottle gourd into another mixing bowl
- Dry roast cumin and coriander seeds on low flame for a minute, then coarsely crush them together in the mortar and set aside
- Prepare all the veggies that will be used in this recipe
- Combine all spices to the grated lauki such as roasted ground masala, red chili flakes,garam masala, and salt, then put finely chopped ginger garlic, chopped onion, green chilies, and chopped coriander leaves into the squeezed lauki
- Stir until everything is mixed well
- Now add gram flour to the lauki mixture
- Keep mixing the lauki mixture with gram flour until it comes into the dough foam
- The gram flour quantity isn’t fixed at all; this depends on the lauki mixture and how much flour is absorbed
- Once the mixture gets turned into dough, foam
- Divide the equal portion of the kabab dough
- The size and shape of the kabab depend on your choice
- Prepare all lauki kababs and place them on the plate
- Heat the oil on the griddle/skillet or frying pan, add a little oil to this, and spread the oil over
- Arrange 3-4 kababs on the heated griddle
- And fry them on the medium flame
- After 3-4 minutes, flip these kababs with the help of the spatula
- Cook the other side of the kababs for another 3-4 minutes till a nice golden brown color is achieved.
- You can flip the kababs a couple of times till they are golden and evenly
- Once done, fry the other batch of kababs
- Place all kababs on a paper towel to remove excess oil
- Transfer all kababs to the serving tray
- Kababs are ready to serve
- Serve hot with paratha or mint chutney
Have you any doubts about this blog kindly let me know
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