Lauki kay koftay

Lauki kay koftay

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READY IN 50 mts.

Lauki kay koftay is thick onions and and tomato based gravy with koftay made with grated and squeezed lauki shallow fried and added in the gravy . The koftay taste delicious  compared to other vegetarian koftay. The only important thing is to squeeze out the water from the lauki as it takes efforts because lauki has a lot of water content in it. If you dont squeeze the water out of it the koftay tend to break . You can use this water in the gravy so nothing gets wasted.  Do try it and serve it with chapatis.  


  • Ingredients for koftay;
  • Lauki ( bottle gourd)750 gms.
  • 6 tbsp besan ( chickpea flour)
  • Ajwain seeds (carom seeds)1/2tsp
  • Salt to taste
  • Red chilli powder 1/2tsp
  • 1/4tsp haldi
  • 1/2tsp garam masala powder
  • Finely chopped green chillies 1
  • 1 tsp coriander powder
  • Ingredients for the gravy;
  • 4 fat garlic cloves
  • 1 inch ginger pc.
  • Green chillies 2
  • Medium sized onion 1
  • Medium sized tomato 1
  • 1 tsp cumin seeds
  • 2 green Cardamom
  • 1 inch cinnamon stick
  • Yoghurt 3 tbsp
  • Red chilli powder 1/2tsp or more
  • 1/2tsp haldi powder
  • 1/2tsp pepper powder
  • 1 tsp coriander powder
  • Salt to taste
  • Stock cube 1/2
  • 2 tsp kasuri methi
  • 1/2tsp garam masala powder
  • Coriander leaves chopped 1 handful


  • 1Grate the lauki in a food processor or with a grater and put it in a strainer kept on a deep bowl to collect all the water from it. Now start squeezing the grated lauki with your hands very well till you find all your lauki is water free and dry . This will take at least 15mts and will collect 1 and half cups of water from it if your lauki is fresh and not dry.
  • 2Now in a deep bowl add squeezed lauki and all the ingredients under koftay mix well dont add any water to it as lauki will release it's own water and you can form a dough without adding a single drop of water and make lemon size balls out of it.
  • 3Now heat a frying pan add 4 tbsp of oil and slowly drop in all your lauki balls into it and fry them on each side on slow flame till golden. Once cooked remove them in a plate.
  • 4Now let's start with the gravy for that you need to first make a paste by grinding garlic , ginger, green chillies , onion and tomato.
  • 5In the same pan we fried koftay add 1 or 2 tbsp of oil add zeera , cardamom and cinnamon when they sputter add grinded paste fry them well on slow flame till 10 mts till the colour of the paste changes now add yogurt 3 tbsp mix well now start adding the masala powders that is red chili powder, haldi, pepper powder, coriander powder and half of 1 cube of stock cube and salt to taste ( stock cube has salt so be careful). You can add 1 cup water to adjust your gravy. Mix well then add kasuri meethi after 2 mts of frying add the fried koftay cover and cook for 5 to 8mts. On slow flame. Now add 1 /2tsp of garam masala powder and coriander leaves. Off the flame your gravy is ready. Serve hot with chapatis.