4 pax

    30 minutes (Preparation )

10 second read: You will fall in love with the versatility of this dish as it can be mixed in a gravy and so easily converted to a main dish whenever required

Final preparation 

a) Peel the lauki, cut in the centre and remove the seeds. Grate with a fine grater and massage it gently with a little salt.

b) It will leave water on its own. That may be a little excess. Drain off some of the water. Add the besan and the other ingredients. Mix them well but gently.

c) Heat up oil in a kadhai. Make even sized balls of the mix and deep fry to a crisp golden brown.

d) Serve with green chutney or ketchup

Chef's tip

This is a multi faceted dish. These koftas can be used as a main course by adding to a basic onion tomato gravy as well.

Ingredient Checklist:

400gms Lauki (bottle gourd)
125 – 150 gms Besan
½ tsp Red chilly powder
A pinch Hing
3 nos Green chilly
1 tbsp Green coriander
1 tsp Anardana seeds
To taste Salt