Indian ghiye kofta, learn how to make lauki kofta recipe In this recipe article, learn how to make

lauki kofta recipe, also known as ghiy e kofta, with easy cooking method. Ingredients To make kofta Medium size bottle gourd(lauki), grated - 2 cup. Gram flour(besan) - 1/2 cup. White salt - 1 teaspoon. Coriander(dhaniya) seeds - 2 teaspoon. Garam masala(curry) powder - 1 teaspoon. Red chilli(mirch) powder - 1 teaspoon. Ginger(adrak), grated - 1 teaspoon. Carom(ajwain) seed - 1/2 teaspoon. Cooking oil - 2 cup. To make gravy/curry Medium onion(pyaj) paste - 2 piece. Medium size tomatoes, pureed - 2 piece. Ginger(adrak) and garlic(lahsun) paste - 2 teaspoon. Cumin(jeera) - 1 teaspoon. Turmeric(haldi) powder - 1 teaspoon. Coriander(Dhania) powder - 1 teaspoon. Gaaram masala(Curry) powder - 1 teaspoon. Sugar(cheeni) - 1/4 teaspoon. Red chilli(Mirch) powder - 1/2 teaspoon. Cooking oil - 2 tablespoon. Finely chopped coriander(Dhaniya) leaves for garnish. Required quantity of white salt as per taste. Method Method to make kofta properly peel the bottle gourd and grate the lauki finely. Grated lauki has lots of drinking water, take some lauki at a time and press gently between palms to squeeze the drinking water out. Place the squeezed lauki in the bowl, add above given quantity of gram flour , chilli, ginger(adrak) white salt, red chilli(mirch) powder and ajwain. Before starting making the koftas heat-up cooking oil in a fryingpan on medi um heat. While cooking oil is heating up, cooking oil your palms and take alittle por tion of the dough at a time and roll into smallball. Make 15-1 6 balls out of it. Place them on theplate. Now gently drop 7-8 balls in the hot cooking oil, do not touchthe balls, let them fry for 2 minute once the bottom of theballs looks light brown, turn them around. With the spatulaflip balls around until they become golden brown. Balls should be fried on low heat-up so that inside of theballs are cooked p roperly. Once the balls become golden brown take them off the cooking oiland place th em over a paper napkin so that extra cooking oil couldbe absorbed. Repeat the process until all the balls arefried. Method to make gravy/curry heat-up cooking oil in a kadhai, add above given quantity of cumin(jeera) se

eds, when they beginto crackle, add above given quantity of onion(pyaj) paste an d let it properly cook till it becomespinkish. Then ginger(adrak) garlic(lahsun) paste. Saute for sometime thenadd above given quantity of tomato puree. Mix(stir) well and let it properly cook till cooking oilseparates. Add above given quantity of all the dry masala-red chilli, turmeric(haldi), garammasala, coriander(dhaniya) powder, sugar(cheeni), white salt and then add a bove given quantity of 1/2 cup/sof drinking water. Bring to boil with water and then reduce heat. Let it simmerfor 2 minutes then add above given quantity of fried koftas. Cover the kadai and let it simmer for 5 minutes. Remove from the dish and garnish with green coriander(dhaniya)and serve your guest hot with roti, naan or rice. You can increase the consistency as per your choice. Butenesure that the gravy/curry does not become too drinking watery.