BM #117 Week 2 Day 1 - 

After the month long marathon in September, we are back to blogging in a relaxed pace with three posts a week this month.
For this week, I have chosen to highlight three dishes with the same ingredient but different courses.

Today's Lauki Kofta is the first in this series. If you have followed this Lauki Thali post last month, you would guess the ingredient I wish to highlight here.

Yes, Lauki/Bottle Gourd is the ingredient, Appetizer is the course and these pakodas/koftas were a delight to enjoy with tea on a chilly evening.

These can be very well used as koftas in a gravy similar to this.

Ingredients - 

Bottle Gourd / Lauki / Sorrakaya peeled and grated 1 cup
Besan / Gram Flour 3/4 cup
Salt, Ginger, Turmeric as needed
Green Chilies crushed 1 tsp (or as needed)
Ajwain / Vamu 3/4 tsp
Coriander Leaves finely chopped 1/4 cup
Oil to deep fry (about a cup or more)

Method Of Preparation -

In a wok/kadai heat oil for deep frying.

In a mixing bowl, add the grated lauki, salt, turmeric, grated ginger, ajwain, crushed green chilies and coriander leaves.

Gently mix to get a thick batter. The water in the lauki is enough to make the batter. Adjust the consistency of the batter by adding more gram flour.

Make sure the batter is not rested as it tends to become watery.

As soon as the oil is hot, make small smooth portions of the batter and gently drop them in the oil.

Keep the heat on medium and allow the pakodas to fry and get a golden brown hue. Depending on how big the wok is, they might need to be fried in multiple batches. Ensure that they are not crowded in the oil.

Remove from the hot oil and drain them on kitchen paper towels.

Serve hot with ketchup or any hot sauce.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#117

Preparation Time 30 minutes
Makes 12


  1. Suma Gandlur Says:
  2. I liked the way you had used lauki in that platter covering all courses. These kofte are looking crispy and yummy. I am sure these fritters would be a delightful accompaniment to evening tea / coffee.

  3. We all are fond of these koftas and make them often . They are made almost in the similar manner , though whole coriander seeds are a must while i make these . Strangely I haven’t posted them at the blog .
    I like the ingredient Lauki that you have chosen , as I just make it in 4-5 forms . Looking forward to some new avtaars .

  4. Srividhya Says:
  5. These are so yummy. They are perfect for snack and I am sure we can add them in gravies also. Love it.

  6. Rafeeda AR Says:
  7. That is a very interesting ingredient to choose. The lauki koftas look really delicious and apt with a cup of chai, or tossed up in a rich gravy...

  8. Radha Says:
  9. A nice idea for a great snack. We like the vadas made with bottle gourd. With lots of bottle gourds growing in the backyard, will try this one.

  10. FOODIE Says:
  11. Lauki kofta looks so good Harini. Wonderful evening snack. Good one

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