These koftas are basically dumplings that can be consumed as a starter or snacks. Bottleguard (Lauki) kofta is a mix of gram flour, corn flour and lauki dumplings.
Ingredients
For the Koftas
1. Lauki grated – ½ medium size
2. Carrot – 1 big
3. Corn flour – 4-5 Tbsp
4. Gram flour (basin) – 4-5 Tbsp
5. Garlic chopped – 1 tsp (optional)
6. Ginger garlic paste – 1 tsp
7. Coriander leaves – 1 Tbsp chopped
8. Oil to fry
For Masala
1. Oil – 2 Tbsp
2. Mustard seeds – 1 tsp
3. Garlic chopped – 2 Tbsp
4. Green chillies slit – 4-5
5. Capsicum sliced – 1 big
6. Coriander leaves chopped – 4 Tbsp
7. Kashmiri chilli powder – 1 Tbsp
8. Chilli flakes – 1 tsp
9. Coriander powder – ½ tsp
10. Turmeric powder – ¼ tsp
11. Poppy seeds (khus khus)– 1 Tbsp
12. Soya sauce – 1 Tbsp
13. Corn starch (1 Tbsp corn flour mixed in ½ cup of water)
Preparation
1. Peel and grate lauki and carrot. Add the corn flour, gram flour (basin), salt, ginger garlic paste, garlic chopped, coriander leaves and mix well. No need to add water.
2. Make into balls of lemon size (it will be a bit loose balls). Deep fry in hot oil till golden. Keep aside.
3. Heat oil in a pan. Crackle mustard seeds. Lower the flame to medium and add garlic. Saute for a minute and add slitted chillies and sauté again for another minute.
4. Add onions, capsicum and tomatoes. Mix and stir well on high flame for 3-4 minutes.
5. Add coriander leaves, chilli powder, chilli flakes, coriander powder, turmeric powder, salt and khus khus. Mix well. Stir for 2-3 minutes. Add soya sauce and corn starch and mix well slowly.
6. Stir for 2-3 minutes on high flame and lower the flame and add the koftas. Mix gently and cook for a minute. Garnish with coriander leaves and chilli flakes.
Tips
1. The juice from the grated lauki can be squeezed out and mix in the masala later.
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