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  • Writer's pictureBon Vivant

Lauki Kebab

This boring Lauki could be transformed into yummy Kebabs with this easy lauki recipe (Bottle Gourd recipe). This is an under 30 minutes recipe with which you can surprise your family and friends. The best part of this recipe is that the juice from the key ingredient can also be transformed into an exciting side dip (SALAN) which you can enjoy.

This kebabs are made with grated Lauki (Bottle Gourd) and various spices and deep fried. This is an easy starter recipe under 30 minutes.

Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes



Lauki (Bottle gourd) (peeled & grated) 1 large

Carrot (peeled and grated) 2 medium size

Onion (finely chopped) 1 small 

Green chilies (finely chopped) 2 

Coriander leaves (finely chopped) 3 tbsp

Gram flour/besan 4 tbsp (or as required)

Chilli flakes 1 tsp

Coriander powder 1 tsp

Cumin powder (roasted) 1 tsp

Garam masala powder 1 tsp

Turmeric powder 1/2 tsp

Salt to taste 

Lemon juice 1 tbsp

Oil for deep frying


Over a muslin cloth put the grated carrots and lauki and squeeze out all the juice from the vegetable through a sieve on to a large bowl. Keep aside the squeezed juice.

Now in a separate bowl take the lauki and carrots left in the muslin cloth after removing the juice, add chopped onion, green chillies, coriander, and all the spice powder, mix it all together. Now add gram flour slowly which is enough for binding (I required 4 tbsp, it will vary based on the juice content left after in the vegetables)

Heat a pan with oil for deep frying.

At last, add the salt and lemon juice to the mixture and finally give it a good mix ( salt and lemon if add in advance may start to release water and the dough might become soft)

Now shape the kabab mixture into an oval or any shape of your choice and deep fry in medium hot oil.

Keep stirring the kebabs after 2-3 minutes for even cooking and browning.

You can enjoy these kebabs with ketchup,  chutney, or Salan (which you can make with the leftover lauki juice, remember we kept it aside, trust me these kebabs go great with the salan).

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