Lauki Kabab Recipe

                                                                          

                                  

Lauki kabab | Bottle Gourd kabab || How to Make Lauki Kabab With step-by-step photos and video....

Lauki Kabab 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 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."

                              

My Latest Video Lauki Kabab Recipe:

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 

               

For more Tasty Similar Recipes:

Pav kabab

Cabbage vada

Gola kabab

Shami kabab

Resha kabab

Fish kabab

Mince aloo cutlets

Macaroni cutlets

Mutton potato chops

Peshawari chapli kabab

If you have tried this Lauki Kabab Recipe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube                     

   

                                                   

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                                                                            

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

                      

                               

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 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 another side of kababs for another 3-4 minutes till a nice golden brown color flip the kababs a couple of times till kababs are golden evenly

                               

Once done

                       

                                                 

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

                                                           

Peshawari Chapli Kabab Recipe

                 

Peshawari Chapli Kabab || Chapel Kabab || How to make chapli kabab with step-by-step photos

Chapli Kabab is a minced kebab, usually made from ground beef or mutton with various spices in the shape of a patty. The chapli kebab is best served aromatic, moist, and spicy It is considered a specialty of Pashtun cuisine and is often served to guests. The kebab is commonly consumed in meals with bread such as naan, rice dishes such as Kabuli pulao, or wrapped in fast food in winter, green tea such as kehwa may traditionally be served alongside it, while cold drinks are preferred in the summers.
                     

Peshawari Chapli Kebab is prepared with

Raw marinated mince or ground meat can be either beef/lamb or mutton

Originated Chapli Kabab Prepared has to be?

Lamb fat, is added to the mince that giving it to unique and yummy taste besides the softness of kebab

Here I was using mutton mince that’s why I used a small amount of mutton fat that was necessary but fried in olive oil

The main ingredients are?

 It included corn flour, mince, different herbs and spices, and eggs as well as seasoning of dried pomegranate seeds

How to fry it?

The kebabs can be fried shallow or deep in vegetable cooking oil over medium heat. Some chefs fry the kebabs in lamb fat over wood-fired stoves to lend an organic flavor. This approach is avoided by other gastronomists, citing health-conscious reasons

How can be served it?

Once cooked chapli kabab can be served and garnished with parsley, onion, and tomatoes along with various chutney sauce salad and yogurt

It can be served and eaten hot with naan bread, rice, or in buns and sandwiches such as a bun kebab, bread, and burgers

I have given the chapli kabab powder recipe in my previous post, I am giving the link below

So let's begin.....
                             

Firstly beat the eggs to add a pinch of food color and salt, Heat the oil in a frying pan, and pour egg mixtures into it. Let it cook for a minute. Then stir it well over low-medium heat until the mixture turns into crumble form, remove from the heat take it out on the plate, and Set it aside

Peel and chop the onions

Peel and chop the tomatoes
Note: frozen tomatoes can be peeled off easily but if you have fresh tomatoes then just boil the water turn off the flame and put the tomato into the hot water
Leave it in the water for 10 minutes, discard it, and peel the tomatoes. Rinse and chop mint, coriander, and green chilies, and set aside

If you have tried this Peshawari Chapli Kabab, don’t forget to rate the recipe. You can also follow me on social media

Facebook

Instagram

Pinterest

Youtube

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

In the mincer machine put both meat and fat
Mince them together, if you haven't mincer at home you can make mince from the butcher shop, but the fat must be added to the mince

Add ginger-garlic paste and chapli kabab masala powder to the mince 

Put all scrambled eggs and chopped tomatoes, Then add all chopped vegetables along with maize flour

Mix them together very well with the help of your fingers, Knead them well into a soft dough for 10-15 minutes

Cover it and keep it in the refrigerator for marination for about 30 minutes

Make an equal portion of mince dough_Give it to a ball shape, flatten a ball between both palms like a disc, and place all chapli kababs on the tray or plate

Heat the 1 tbsp oil in the frying pan.

Note: don't need to fry the kabab in more oil
Place a kebab on the frying pan Maximum of 3-4 kebabs fry in one batch, and cook both sides for 3-5 minutes over a medium-low flame  

Flip the kabab carefully with a spatula until golden brown color on both sides   

Now Chapli kabab is done to serve 

For Serving: You can serve it with a burger bun, slices of naan, and chapati with sauce...

Gola Kabab Recipe

Gola Kabab| Kabab Recipe || How to make Gold kabab with step-by-step photos.....

Gola Kabab is basically a Middle Eastern dish that consists of pieces of meat that can be marinated on choice and then grilled, skewed, or baked over a heat source. The cooking utensil that is used for the grilling or skewing process is made out of iron or such metal called angeethi.        

            

I love to have a barbecue as I have shared with all in my previous post Due to less space at my home could not plan a barbecue more than twice or thrice times hardly, the other hand I take out the solution to this for giving smoky flavor to the kebab or any type of barbecue meal using burning charcoal smoke over them, 

Or if you have a grill like a stove grill this is also one of the best things you can barbecue any type of kebab, fish, and tikka as you can cook as well but I wouldn’t prefer to cook in the oven because oven absorbs all meat juices

                            

                                                  

Try out this astonishing recipe for Gola Kabab. It is one of the premium side dishes to present to your extraordinary guests. It is an overwhelming dish and does not call for any superfluous effort to make.

Quick & Easy to Cook Gola Kabab Recipe and make your favorite recipe at home, so let's come to know how to make delicious and mouthwatering Gola kabab with step-by-step photos

Tips:

1. To prepare this kabab firstly make sure that should is no single drop of water in the gola kabab ingredients like mince, ginger paste, papaya paste
2. Gola kabab paste should be tight and firm otherwise during the barbecue, grilling, or cook they may shred
3. Adding butter gives it to moist and juicy taste 
4. Shouldn't be fat in mince (rokha keema) while you are buying from a butcher give him strict instructions not to add fat in mince at all 
5. Make gola kabab is the best meat mutton and beef
6. If you haven't papaya paste can be used as meat tenderizer powder (kachri)

                  

If you have tried this Gola Kabab Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

      

                                                                          

Like Our Videos? Then follow and subscribe to us on YouTube for the latest Recipe Video updates.

            

To prepare this recipe first we prepare masala for Gola kabab, put all whole spices in the pan, and dry roast together for 2 minutes over low-medium flame, Put them in the grinder jar, and grind them till they turn to fine powder Keep aside

                              

Cut and rinse onion into thin slices and fry them till nice golden brown in color

                

Slightly dry roast the gram flour on low-medium flame

                                       

Put the mince in the food processor along with all the spices  

                               

Choperize them together until you get a smooth and fine paste, and at this stage adjust the salt and spices in the ground meat paste

Now put butter and mix them with the help of a finger for 10 minutes then place aluminum foil pepper in the center of the ground meat, place coal in the aluminum bowl drop some ghee over it, and then cover it properly for 10 minutes until smoke is finished, Keep in the fridge for at least one hour for marinating 

                                

Now take any type of iron skewer or wooden, wet your hand with water, and take one portion as desirable thickness_Give it to gola kabab shapes with the help of fingers long, depending on your choice

                       

I prepared a bit long and thin kebab as a choice, Place all kebab on the tray, or if you have the plan to barbecue then keep all skewers to prepare

Note, that ghee will be applied to the kabab during the barbecue

If both above options are not available then you just simply grease the frying pan or any flat pan with ghee

              

Heat the pan then place 3-4 kebabs in one batch

       

Cook each side for 2-3 minutes on medium flame_When you see brown color appearing on top flip them carefully with a spatula

                

Once they are well cooked from both sides_Shift to the pepper kitchen towel to remove excess oil

                 

Serve hot the gola kabab with green chutney, tamarind chutney with paratha puri, and onion