by Pallavi Purani

Lauki Methi Koftas

Oh yes yes I cant get enough of that previous Kofta sauce okay. Mom usually makes Lauki kofta in tomato onion sauce, well since I am her offspring I need to make my own changes to it :P.

Here is that you shall need for the Koftas, the recipe for the gravy remains the same as here

Print Recipe
Lauki Methi Koftas
Oh yes yes I cant get enough of that previous Kofta sauce okay. Mom usually makes Lauki kofta in tomato onion sauce, well since I am her offspring I need to make my own changes to it :P.
Course side dish
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1.5 cups Bottle gourd (Wash, peel and grate it).
  • 3 - 4 tbsps besan (gram flour).
  • 3/4 cup Fenugreek leaves (wash and chop)
  • to taste Salt chilly . and red powder
  • 1/2 tsp Turmeric powder .
  • 1 tbsp Dhaniya powder (coriander)
  • 1 tsp seeds carom .
  • 2 tbsps warm oil (keeps the koftas soft on the inside).
  • to fry . Oil
Course side dish
Prep Time 20 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • 1.5 cups Bottle gourd (Wash, peel and grate it).
  • 3 - 4 tbsps besan (gram flour).
  • 3/4 cup Fenugreek leaves (wash and chop)
  • to taste Salt chilly . and red powder
  • 1/2 tsp Turmeric powder .
  • 1 tbsp Dhaniya powder (coriander)
  • 1 tsp seeds carom .
  • 2 tbsps warm oil (keeps the koftas soft on the inside).
  • to fry . Oil
Instructions
  1. In a bowl, add the lauki and the methi, mix well.
  2. Squeeze the lauki juices using the palm/with a fist.
  3. Add the spices, oil and gram flour.
  4. Make a dough that is of a fritter consistency.
  5. Test a small dollop of the koftas in the oil.
  6. If it splits, add little gram flour at a time and test.
  7. Be very careful and add only that much flour that will make sure that the kofta dont split, we dont want a pakora flavour. 🙂
  8. Fry them on a medium-high heat until nice and golden.
  9. Lower them in the gravy as described in this blog post


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