Lauki Ke Kofte Recipe

Lauki Ke Kofte for weight loss?

Yes, don’t be surprised. In your diet plan, you can easily accommodate Lauki Ke Kofte once a week.

Being a low carbohydrate food with nutrition and fibers this is the perfect recipe for weight loss.




1 bottle gourd
1 tsp oil
4 tbsp gram flour (besan)
¼ tsp garam masala powder
¼ tsp red chili powder
1 green chili (finely chopped)
Salt to taste

2 large tomatoes (roughly chopped)
One medium-sized onion (roughly chopped)
1 green chili (chopped)
1/2-1 inch ginger (chopped)
4-5 garlic cloves (chopped)
2 tbsp cashews

1 tsp cumin (jeera)
¼ tsp red chili powder
¼ tsp turmeric powder (haldi)
1 tsp coriander (dhaniya) powder
¼ tsp garam masala powder
Water (as required)
2 tbsp oil
Salt to taste

Preparation steps For Lauki Kofta

1. Rinse a bottle gourd/ Lauki thoroughly. Peel it and grate it. Squeeze the grated bottle gourd and keep the juice aside as it will be required for the gravy.
2. Add gram flour (besan), spice powders and salt to the bottle gourd. Mix it well and form small round balls.
3. Heat some oil in a frying pan.Fry the balls until they turn golden-brown in color.
4. Keep the fried balls aside on a tissue paper so that the extra oil gets absorbed.

Preparation steps For Gravy

Reduce the oil by half to reduce the calories in your Lauki Ke Kofte

1. Make a smooth paste of tomatoes, onions, green chilies, ginger, garlic, and a few cashews.
2. Heat 2 tbsp oil in a pan and fry cumin in it. Now add the paste to it. Cover the pan partially letting some steam escape as the oil will splutter after adding the paste to it.
3. Remove the lid when the mixture becomes thick and stir the mixture occasionally.
4. Add spices like turmeric, red chili powder, coriander powder and garam masala powder to the mixture.
5. Let the mixture cook for 3-4 minutes until the mixture starts leaving oil.
6. Add the bottle gourd juice and water to the mixture. Stir and simmer the gravy for 10-12 minutes.

How To Cook Lauki Ke Kofte
1. Add salt and stir. Add the fried koftas to the gravy.
2. Garnish with coriander leaves and serve hot.