Lauki kabab | Bottle Gourd kabab || How to Make Lauki Kabab With step-by-step photos
Lauki Kabab is a simple, spicy, and easy veggie recipe, this
lauki kabab is prepared with a few ingredients, This lauki kabab is crispy and delicious with an amazing taste_i couldn’t resist me to share
this recipe with all
Actually, this recipe belongs to my grandmother. My father has grown up eating this kabab and the same with me. My mother learned this recipe from
my grandmom. I have grown up watching my mom and my grandmom cooking
these kebabs. This is a very simple recipe because it requires very ordinary
spices that you can get in every kitchen.
I love these kababs with hot parathas and I can have these anytime in
the day. My brother like these kababs_this
is the best who 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 kabab 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 kababs_you can also add rice flour
instead of gram flour or can use both flours in making lauki kababs
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 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 set aside
Prepare all veggies that will be used in this recipe
Combine all spices and chopped veggies with the squeezed lauki_Stir until everything is mixed well
2nd:
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 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 little oil on 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 another side of kababs for another 3-4 minutes till a nice golden
brown color_
Once done
Fry the other batch of kababs
Place all kababs on the 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
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 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 set aside
- Prepare all 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 lauki mixture with gram flour until it comes into the dough foam
- Gram flour quantity isn’t fixed at all this depends on 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 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 another side of kababs for another 3-4 minutes till nice golden brown color
- You can flip the kababs a couple of times till kababs 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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