Recipes

LAUKI / GHIYA KE KOFTE

August 5, 2020  admin@cheftimes Avatar
LAUKI / GHIYA KE KOFTE

Recipe Type: Lunch / Dinner

Preparation Time: 15 – 20 mins

Cooking Time: 35 – 40 mins

Serves: 4 – 5

 

INGREDIENTS:

FOR PAKORAS

  • ½ Kg Ghiya /Lauki / Bottle Gourd finely grated
  • 1 cup Besan
  • 1 teaspoon Coriander Seeds / Sukha Dhaniya, crushed
  • ½ teaspoon Red Chilli Powder
  • ½ teaspoon Kali Mirch / Black Pepper Powder
  • ½ teaspoon Garam Masala
  • Salt to taste
  • Refined Oil for deep fry & cooking

 

FOR GRAVY

  • 2 Medium sized Onions finely chopped
  • 3 medium sized Tomatoes (Grated or finely chopped)
  • ½ teaspoon Garlic Paste or Grated
  • ½ teaspoon Ginger Paste or Grated
  • ½ teaspoon Red Chilli Powder & ½ teaspoon Kashmiri Mirch for colour
  • ½ teaspoon Haldi / Turmeric Powder
  • ½ teaspoon Garam Masala Powder
  • ½ teaspoon Black Pepper / Kali Mirch Powder
  • Salt to taste
  • Oil for Cooking

 

INSTRUCTIONS:

For Pakoras:

  1. Take Grated Ghiya in a bowl, add Besan, Red Chilli Powder, Black Pepper / Kali Mirch Powder, Garam Masala, crushed Coriander Seeds / Sukha Dhaniya and mix well
  2. Heat oil in a Kadai/Pan, add drop a spoonful (small, medium, big as per your preference) of mix in oil with hands and deep fry the pieces till it is cooked or little more than golden brown
  3. Keep the Pakoras aside

 

For Gravy:

  1. Heat 3-4 tablespoon oil in same Kadai (take out the extra oil), add Onions, Ginger & Garlic and saute for 3 – 4 mins or till the Onions are translucent
  2. Add Red Chilli Powder, Kashmiri Mirch, Haldi, Salt & mix well. Then add Tomatoes, mix well & cook for 3 – 4 mins on high flame or till mix started leaving oil
  3. Add 1 -2 cups of water (according to preference), give a boil, then add Lauki Pakoras, mix well and close the Kadai / Pan with upper lid, cook for 4 – 5 mins on low flame
  4. Add Garam Masala Powder, Black Pepper / Kali Mirch Powder and mix well
  5. Serve Hot with Paratha / Chapati / Roti

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