Recipe – Lauki Kofta / Dudhi Kofta


Prep Time: 15 minutes

Cooking time: 40 minutes

Serves: 4


For the kofta balls:

  • Lauki (bottle gourd): Grated, 2 Cup
  • Gram Flour (besan): 2 Cup
  • Water: ¼ Cup or as required
  • Salt: 1 Teaspoon or to taste
  • Black pepper powder: ½ Teaspoon
  • Carom seeds (Ajwain): ½ Teaspoon
  • Coriander seeds (Gota dhania): ½ Teaspoon
  • Asafoetida (Hing): 1 pinch
  • Oil: For deep fry

For the Gravy:

  • Oil: 1 Tablespoon
  • Onion: 1 medium sized, finely chopped
  • Ginger: 1 Teaspoon, finely chopped
  • Garlic: 1 Teaspoon, finely chopped
  • Tomato: 2 medium sized, finely chopped
  • Green chili: 1 teaspoon, chopped
  • Cashew nut: 10-12
  • Poppy Seeds (khasakhas): 1 Tablespoon
  • Cumin seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Turmeric: ¼ Teaspoon or to taste
  • Red chili powder: ¼ teaspoon
  • Garam Masala Powder: ¼ Teaspoon
  • Fresh milk cream: 2 Tablespoon
  • Water: 2 Cup or as required
  • Coriander leaves: 1 tablespoon


  • Peel the lauki, cut into 4 pieces and grate them. Transfer to a bowl. Add salt and leave for 10 minutes.
  • Squeeze out the water of the grated lauki and keep aside.
  • Add besan, hing, carom seeds, coriander seeds, black pepper powder in the grated lauki. Mix well. Using the lauki water knead a very smooth dough. If required use water to knead the dough.
  • Heat oil for deep fry.
  • Divide the dough into 15-16 lemon size small portions and roll into balls.
  • Deep fry the koftas balls flipping all around until golden in medium heat.
  • Take out the fried koftas on a kitchen napkin and keep aside.
  • In a small bowl soak 1 tablespoon poppy seeds in 1/4 cup of water.
  • Heat 1/2 tablespoon oil in another pan.
  • Fry the cashews and take out. Soak them with poppy seeds in the same bowl.
  • Add onion, ginger, garlic to the oil and roast for 3 minutes.
  • Add tomato and green chili and roast for 2 minutes.
  • Turn off the heat and let it cool for 5 minutes.
  • Transfer the saute masala to a blender. add the poppy seeds and cashwes with the soaked water in the same blender. Blend to a smooth paste and keep aside.
  • Heat ½ Tablespoon oil in the pan again. Add cumin seeds. When it changes color, add the blended puree.
  • Add salt, turmeric, red chili powder, garam masala powder, and milk cream. Sauté for 4-5 minutes.
  • Add water and let it boil.
  • Once it starts to boil, add the fried kofta. Mix well. Cover the pan and cook for 2 minutes.
  • Turn off the heat.
  • Add coriander leaves and serve.

Cook’s Note:

  • The kofta balls absorbs the gravy very quick and the gravy becomes less. So Add the koftas just before serving and heat it for 2 minutes.
  • Instead of Poppy Seeds (khasakhas), you may use sesame seeds as well.



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