Looking for a way to sneak more veggies into your meals without sacrificing flavor? Lauki, also known as bottle gourd, is your secret weapon! Packed with nutrients and incredibly versatile, it’s perfect for everything from hearty stews to refreshing salads. Dive into our roundup of 20 Delicious Lauki Recipes that promise to keep your meals healthy, exciting, and downright delicious. Let’s get cooking!
Lauki Chana Dal
Looking for a comforting yet nutritious dish that brings together the earthy flavors of lentils and the subtle sweetness of bottle gourd? Lauki Chana Dal is your go-to recipe, blending simplicity with depth in every bite.
Ingredients
- 1 cup chana dal (split Bengal gram), soaked for 30 minutes
- 2 cups lauki (bottle gourd), peeled and diced
- 2 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp salt
- 2 cups water
- Fresh cilantro for garnish
Instructions
- Heat ghee or oil in a pressure cooker over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
- Add the finely chopped onion and sauté until golden, about 3 minutes.
- Stir in the tomato puree, 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, and 1 tsp salt. Cook for 2 minutes until the mixture thickens.
- Drain the soaked chana dal and add it to the cooker along with the diced lauki. Pour in 2 cups water and stir well.
- Close the pressure cooker lid and cook for 3 whistles on high heat, then reduce to low and cook for another 10 minutes.
- Once the pressure releases naturally, open the lid and give the dal a good stir. If it’s too thick, add a little hot water to reach your desired consistency.
- Garnish with fresh cilantro and serve hot with steamed rice or roti.
The magic of Lauki Chana Dal lies in its texture—the softness of the dal paired with the slight crunch of lauki creates a delightful contrast. It’s a humble dish that surprises with every spoonful.
Tip: For an extra layer of flavor, temper the cooked dal with a tadka of ghee, cumin, and dried red chilies before serving.
Lauki Kofta Curry
Dive into the comforting embrace of Lauki Kofta Curry, a dish where tender bottle gourd dumplings swim in a rich, spiced tomato gravy that’s sure to warm your soul.
Ingredients
- 1 medium bottle gourd (lauki), peeled and grated
- 1/2 cup chickpea flour (besan)
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 tomatoes, pureed
- 1 tsp cumin seeds
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- 1/4 cup fresh cilantro, chopped
- 2 cups water
Instructions
- Squeeze excess water from the grated bottle gourd. Mix with chickpea flour, 1/2 tsp salt, 1/4 tsp turmeric, and 1/2 tsp garam masala. Shape into small balls.
- Heat 1 tbsp oil in a pan over medium heat. Fry the koftas until golden, about 4 minutes per side. Set aside.
- In the same pan, add remaining oil. Add cumin seeds, then onions, garlic, and ginger. Cook until onions are translucent, about 5 minutes.
- Add tomato puree, remaining turmeric, red chili powder, coriander powder, and salt. Cook until oil separates, about 10 minutes.
- Add water and bring to a simmer. Gently add koftas and cook for 5 minutes. Garnish with cilantro.
The magic of this dish lies in the koftas’ melt-in-your-mouth texture against the bold, aromatic gravy—a true testament to the beauty of Indian home cooking.
Tip: For extra fluffy koftas, let the grated bottle gourd sit with salt for 10 minutes before squeezing out the water.
Lauki Thepla
Discover the delightful flavors of Lauki Thepla, a spiced flatbread that’s perfect for a quick breakfast or a light lunch, infused with the goodness of bottle gourd.
Ingredients
- 1 cup grated bottle gourd (lauki)
- 1.5 cups whole wheat flour
- 2 tbsp besan (gram flour)
- 1 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp coriander powder
- Salt to taste
- Water as needed
- Oil for cooking
Instructions
- In a large bowl, combine the grated bottle gourd, whole wheat flour, besan, 1 tbsp oil, cumin seeds, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
- Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 15 minutes.
- Divide the dough into equal portions and roll each into a thin circle, about 6 inches in diameter.
- Heat a skillet over medium heat. Place a rolled thepla on it and cook for about 2 minutes until small bubbles appear.
- Flip the thepla, drizzle a little oil around the edges, and cook for another 2 minutes until golden brown spots appear.
- Repeat the process with the remaining dough.
Lauki Thepla stands out with its subtle sweetness from the bottle gourd, perfectly balanced with the warmth of spices, making it a versatile dish that’s as nutritious as it is flavorful.
Tip: Serve these theplas with a side of yogurt or pickle for an extra burst of flavor.
Lauki Halwa
Discover the comforting sweetness of Lauki Halwa, a traditional Indian dessert that transforms humble bottle gourd into a rich, fragrant treat.
Ingredients
- 2 cups grated bottle gourd (lauki)
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 cup ghee
- 1/4 tsp cardamom powder
- 2 tbsp chopped nuts (almonds, cashews, or pistachios)
Instructions
- Heat 1/4 cup ghee in a heavy-bottomed pan over medium heat. Add the grated bottle gourd and sauté for 10 minutes, stirring occasionally, until it softens and reduces in volume.
- Pour in 1 cup whole milk and bring to a simmer. Cook for 15 minutes, stirring frequently, until the milk is mostly absorbed.
- Add 1/2 cup sugar and 1/4 tsp cardamom powder. Continue to cook, stirring constantly, for another 10 minutes until the mixture thickens and starts to leave the sides of the pan.
- Garnish with 2 tbsp chopped nuts and serve warm. The halwa will have a soft, pudding-like texture with a delightful aroma from the cardamom.
Tip: For an extra layer of flavor, toast the nuts in a dry pan before garnishing.
Lauki Kheer
Lauki Kheer, a comforting Indian dessert, transforms humble bottle gourd into a creamy, cardamom-infused delight that’s surprisingly easy to whip up at home.
Ingredients
- 2 cups grated bottle gourd (lauki)
- 4 cups whole milk
- 1/2 cup sugar
- 1/4 tsp cardamom powder
- 2 tbsp chopped nuts (almonds, pistachios)
- 1 tbsp ghee
Instructions
- Heat 1 tbsp ghee in a heavy-bottomed pan over medium heat. Add the grated bottle gourd and sauté for 5 minutes until it softens.
- Pour in 4 cups whole milk and bring to a boil, then reduce the heat to low. Simmer for 30 minutes, stirring occasionally, until the milk thickens and the bottle gourd is fully cooked.
- Stir in 1/2 cup sugar and 1/4 tsp cardamom powder, cooking for another 5 minutes until the sugar dissolves completely.
- Garnish with 2 tbsp chopped nuts before serving warm or chilled.
The magic of Lauki Kheer lies in its texture—silky milk enveloping tender strands of gourd, with a hint of cardamom that elevates the entire dish.
Tip: For an extra layer of flavor, lightly toast the nuts in ghee before garnishing.
Lauki Soup
Warm up with this comforting Lauki Soup, a simple yet flavorful dish that brings a touch of Indian cuisine to your kitchen.
Ingredients
- 1 medium lauki (bottle gourd), peeled and chopped
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 4 cups vegetable broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
- Add the finely chopped onion and minced garlic, sautéing until the onion turns translucent, about 3 minutes.
- Stir in 1/2 tsp turmeric powder and 1/2 tsp red chili powder, cooking for another minute until fragrant.
- Add the chopped lauki to the pot, stirring to coat it with the spices. Pour in 4 cups vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the lauki is tender.
- Use an immersion blender to puree the soup until smooth. Season with salt to taste.
- Garnish with fresh cilantro before serving.
This Lauki Soup stands out with its silky texture and the warm, earthy flavors of cumin and turmeric. It’s a light yet satisfying dish that’s perfect for a quick lunch or a starter at dinner.
Tip: For an extra creamy texture, stir in a splash of coconut milk before serving.
Lauki Raita
Cool down your meal with this refreshing Lauki Raita, a creamy yogurt-based dish that’s speckled with tender bottle gourd and a hint of spice.
Ingredients
- 1 cup grated bottle gourd (lauki)
- 2 cups plain yogurt
- 1/2 tsp cumin powder
- 1/4 tsp red chili powder
- 1/2 tsp salt
- 1 tbsp chopped cilantro
- 1 tbsp oil
- 1/2 tsp mustard seeds
Instructions
- Heat 1 tbsp oil in a pan over medium heat. Add 1/2 tsp mustard seeds and let them pop for about 30 seconds.
- Add the grated bottle gourd to the pan and sauté for 5 minutes until it’s soft and translucent.
- Remove the pan from heat and let the bottle gourd cool to room temperature.
- In a large bowl, whisk 2 cups plain yogurt until smooth. Stir in the cooled bottle gourd.
- Add 1/2 tsp cumin powder, 1/4 tsp red chili powder, and 1/2 tsp salt to the yogurt mixture. Mix well.
- Garnish with 1 tbsp chopped cilantro before serving.
The magic of this Lauki Raita lies in the contrast between the cool, creamy yogurt and the warm, spiced bottle gourd, making it a standout side dish.
Tip: For an extra crunch, sprinkle some roasted cumin seeds on top before serving.
Lauki Cutlets
These Lauki Cutlets are a delightful twist on traditional cutlets, offering a lighter, veggie-packed option that doesn’t skimp on flavor.
Ingredients
- 2 cups grated lauki (bottle gourd), squeezed to remove excess water
- 1/2 cup besan (gram flour)
- 1/4 cup finely chopped onions
- 2 green chilies, finely chopped
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp cumin powder
- Salt to taste
- 2 tbsp chopped cilantro
- Oil for shallow frying
Instructions
- In a large bowl, combine the grated lauki, besan, onions, green chilies, ginger-garlic paste, turmeric powder, red chili powder, garam masala, cumin powder, salt, and cilantro. Mix well to form a dough-like mixture.
- Divide the mixture into equal portions and shape each into a flat cutlet.
- Heat oil in a pan over medium heat. Shallow fry the cutlets in batches until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels to remove excess oil.
The magic of these cutlets lies in their crispy exterior giving way to a soft, flavorful center, making them a hit at any gathering.
Tip: For an extra crunch, you can coat the shaped cutlets in breadcrumbs before frying.
Lauki Paratha
Transform your leftover lauki (bottle gourd) into these delightfully spiced and soft Lauki Parathas, a perfect way to sneak some veggies into your meal without compromising on taste.
Ingredients
- 1 cup grated lauki (bottle gourd), squeezed to remove excess water
- 2 cups whole wheat flour
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 2 tbsp chopped cilantro
- 1 tbsp oil, plus extra for cooking
- 1/2 cup water, or as needed
Instructions
- In a large bowl, mix together the whole wheat flour, grated lauki, salt, turmeric powder, red chili powder, garam masala, chopped cilantro, and 1 tbsp oil.
- Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 15 minutes.
- Divide the dough into 6 equal parts. Roll each part into a ball, then flatten and dust with flour.
- Roll out each ball into a 6-inch circle on a floured surface.
- Heat a skillet over medium heat. Place a paratha on the skillet and cook for 1 minute, then flip.
- Drizzle 1/2 tsp oil around the edges, flip again, and cook until both sides are golden brown with crispy spots, about 2 minutes per side.
- Repeat with the remaining dough, stacking the cooked parathas on a plate covered with a cloth to keep them soft.
The magic of Lauki Parathas lies in their perfect balance of softness and crispiness, with the lauki adding a subtle sweetness that complements the spices beautifully.
Tip: For an extra flavor boost, serve these parathas with a dollop of yogurt or your favorite pickle.
Lauki Besan Sabzi
Looking for a comforting yet light dish that brings the flavors of India to your table? This Lauki Besan Sabzi, a spiced bottle gourd and chickpea flour stir-fry, is a must-try for its simplicity and depth of flavor.
Ingredients
- 1 medium bottle gourd (lauki), peeled and diced into 1-inch cubes
- 1/2 cup chickpea flour (besan)
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- 2 tbsp fresh cilantro, chopped
Instructions
- Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the diced bottle gourd to the pan. Stir in turmeric powder, red chili powder, coriander powder, and salt. Cook for 5 minutes, stirring occasionally, until the gourd starts to soften.
- Sprinkle chickpea flour over the gourd, stirring continuously to coat evenly. Cook for another 5 minutes, until the flour is golden and the gourd is tender.
- Finish by stirring in garam masala and fresh cilantro. Cook for an additional minute, then remove from heat.
What sets this dish apart is the chickpea flour’s nutty crunch against the soft, spiced bottle gourd, creating a delightful contrast in every bite.
Tip: For an extra layer of flavor, toast the chickpea flour in a dry pan for a couple of minutes before adding it to the dish.
Lauki Methi Sabzi
Looking for a comforting yet light vegetable dish? Lauki Methi Sabzi combines the subtle sweetness of bottle gourd with the earthy bitterness of fenugreek leaves for a dish that’s as nutritious as it is flavorful.
Ingredients
- 2 cups peeled and diced bottle gourd (lauki)
- 1 cup fresh fenugreek leaves (methi), chopped
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- Salt to taste
- 1 tbsp lemon juice
Instructions
- Heat 2 tbsp vegetable oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the diced bottle gourd to the pan. Stir well to coat with the oil and cumin seeds. Cook for 5 minutes, stirring occasionally.
- Add 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp red chili powder, and salt to taste. Mix well and cook for another 2 minutes.
- Stir in 1 cup chopped fenugreek leaves. Cover the pan and let the vegetables cook on low heat for 10 minutes, or until the bottle gourd is tender.
- Remove the lid, add 1 tbsp lemon juice, and stir well. Cook uncovered for another 2 minutes to let any excess moisture evaporate.
The magic of this dish lies in the balance between the mild bottle gourd and the bold fenugreek, creating a harmony of flavors that’s both unique and comforting.
Tip: For an extra layer of flavor, garnish with freshly chopped cilantro before serving.
Lauki Palak Curry
This Lauki Palak Curry is a comforting blend of bottle gourd and spinach, simmered in a fragrant mix of spices that bring warmth to any meal.
Ingredients
- 2 cups diced bottle gourd (lauki)
- 2 cups chopped spinach (palak)
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 green chili, finely chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 tsp salt
- 1 cup water
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Heat 1 tbsp vegetable oil in a pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 30 seconds.
- Add the finely chopped onion, 2 cloves minced garlic, 1 tsp grated ginger, and 1 finely chopped green chili. Sauté until the onion turns golden, about 5 minutes.
- Stir in 1 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp garam masala, and 1/2 tsp salt. Cook for another minute until the spices are fragrant.
- Add the diced bottle gourd and chopped spinach. Pour in 1 cup water, stir well, and bring to a simmer. Cover and cook for 15 minutes, or until the bottle gourd is tender.
- Garnish with 2 tbsp fresh cilantro before serving.
The magic of this dish lies in the way the mild bottle gourd soaks up the bold spices, while the spinach adds a fresh, earthy depth.
Tip: For a creamier texture, blend half the curry before adding the garnish.
Lauki Moong Dal
This Lauki Moong Dal is a comforting blend of bottle gourd and split mung beans, simmered with aromatic spices for a dish that’s both nourishing and flavorful.
Ingredients
- 1 cup moong dal (split mung beans), rinsed
- 2 cups lauki (bottle gourd), peeled and diced
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- 1 tsp salt
- 4 cups water
- 1 tbsp fresh cilantro, chopped
Instructions
- In a pressure cooker, heat 1 tbsp ghee over medium heat. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
- Add the rinsed moong dal and diced lauki to the cooker. Stir in 1/2 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp red chili powder, and 1 tsp salt. Mix well to coat the dal and lauki with the spices.
- Pour in 4 cups water, secure the lid, and cook on high pressure for 3 whistles. Let the pressure release naturally.
- Once the pressure is released, open the lid and give the dal a good stir. If the consistency is too thick, add a little hot water to reach your desired texture.
- Garnish with 1 tbsp fresh cilantro before serving.
The magic of this dish lies in the way the lauki melts into the dal, creating a silky texture that’s perfectly balanced by the earthy spices.
Tip: For an extra layer of flavor, temper the finished dal with a tadka of ghee, garlic, and dried red chilies.
Lauki Stuffed Roti
Discover the comforting blend of soft roti and savory lauki (bottle gourd) stuffing in this Lauki Stuffed Roti recipe, a delightful twist on traditional flatbreads.
Ingredients
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon oil
- 3/4 cup water
- 2 cups grated lauki (bottle gourd)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 tablespoon chopped cilantro
- 1 tablespoon oil (for cooking)
Instructions
- In a large bowl, mix whole wheat flour, 1/2 teaspoon salt, and 1 tablespoon oil. Gradually add 3/4 cup water to form a soft dough. Cover and let it rest for 15 minutes.
- Heat a pan over medium heat and add 1 tablespoon oil. Add 1/2 teaspoon cumin seeds, let them sizzle, then add grated lauki. Cook for 5 minutes until soft.
- Stir in 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and 1 tablespoon chopped cilantro. Cook for another 2 minutes, then remove from heat.
- Divide the dough into 8 equal parts. Roll each into a small circle, place 2 tablespoons of the lauki mixture in the center, then seal and roll out gently into a roti.
- Cook each roti on a hot griddle over medium heat for 2 minutes on each side, applying a little oil, until golden brown spots appear.
The magic of this recipe lies in the juicy lauki filling encased in a crispy roti, offering a burst of flavors with every bite.
Tip: Squeeze out excess water from the grated lauki to prevent the roti from becoming soggy.
Lauki Idli
Looking for a twist on the traditional idli? Lauki Idli is a delightful, healthier version that incorporates bottle gourd for a moist, fluffy texture.
Ingredients
- 1 cup grated bottle gourd (lauki)
- 2 cups idli rice
- 1/2 cup urad dal
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon salt
- Water, as needed for grinding
- 1 tablespoon oil, for greasing
Instructions
- Soak the idli rice, urad dal, and fenugreek seeds together in water for at least 4 hours, or overnight.
- Drain the water and grind the mixture to a smooth batter, adding water as needed. The batter should be thick but pourable.
- Add the grated bottle gourd and 1 teaspoon salt to the batter, mixing well to combine. Let the batter ferment in a warm place for 8-10 hours, or until it doubles in volume.
- Grease the idli molds with 1 tablespoon oil and pour the batter into each mold, filling them about 3/4 full.
- Steam the idlis in a steamer for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the idlis to cool for a minute before removing them from the molds. Serve warm with chutney or sambar.
What sets these idlis apart is the subtle sweetness and extra softness from the bottle gourd, making them a hit with both kids and adults alike.
Tip: For an even fluffier texture, ensure the batter is well-fermented before steaming.
Lauki Dosa
Looking for a twist on the traditional dosa? This Lauki Dosa brings a delightful, nutritious spin to your breakfast table, blending the lightness of dosa with the subtle sweetness of bottle gourd.
Ingredients
- 1 cup rice flour
- 1/2 cup grated bottle gourd (lauki)
- 1/4 cup urad dal flour
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- 1/4 tsp asafoetida (hing)
- 1 tbsp chopped cilantro
- 1 green chili, finely chopped
- 1 cup water
- 2 tbsp vegetable oil
Instructions
- In a large bowl, mix together rice flour, urad dal flour, grated bottle gourd, turmeric powder, salt, asafoetida, cilantro, and green chili.
- Gradually add water to the mixture, stirring continuously, until you achieve a smooth, pourable batter. Let it rest for 10 minutes.
- Heat a non-stick skillet over medium heat. Pour a ladleful of batter onto the skillet, spreading it thinly in a circular motion to form a dosa.
- Drizzle 1/2 tbsp oil around the edges of the dosa. Cook for 2-3 minutes until the bottom turns golden brown.
- Flip the dosa and cook for another 2 minutes. Repeat with the remaining batter.
The Lauki Dosa stands out with its tender texture and a hint of sweetness from the bottle gourd, making it a perfect start to your day or a light evening snack.
Tip: For an extra crispy edge, spread the batter thinner and cook on a slightly higher heat.
Lauki Uttapam
Looking for a twist on the traditional uttapam? This Lauki Uttapam brings a delightful crunch and a hint of sweetness from the bottle gourd, making it a perfect breakfast or snack option.
Ingredients
- 1 cup grated bottle gourd (lauki)
- 1 cup semolina (sooji)
- 1/2 cup yogurt
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1 green chili, finely chopped
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 2 tbsp oil
- 1/4 cup water (as needed)
Instructions
- In a large bowl, mix together the grated bottle gourd, semolina, yogurt, salt, and turmeric powder. Add water as needed to form a thick batter. Let it rest for 10 minutes.
- Heat a non-stick pan over medium heat and drizzle 1 tbsp oil. Pour a ladleful of the batter and spread it gently into a thick circle.
- Sprinkle the chopped onions, tomatoes, and green chili evenly over the top. Press them lightly into the batter.
- Drizzle 1/2 tbsp oil around the edges and cook for 3-4 minutes until the bottom is golden brown. Flip carefully and cook the other side for another 3 minutes.
- Repeat with the remaining batter, adding oil as needed. Serve hot with chutney or yogurt.
The Lauki Uttapam stands out with its crispy edges and soft center, offering a perfect balance of textures. The bottle gourd not only adds nutrition but also keeps the uttapam moist and flavorful.
Tip: For an extra crispy texture, cook the uttapam on a slightly higher heat and don’t overcrowd the pan.
Lauki Kebabs
These Lauki Kebabs are a delightful twist on traditional kebabs, offering a lighter, veggie-packed option that doesn’t skimp on flavor.
Ingredients
- 2 cups grated bottle gourd (lauki), squeezed to remove excess water
- 1/2 cup besan (gram flour)
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1 tbsp lemon juice
- 2 tbsp chopped cilantro
- Salt to taste
- 2 tbsp oil for frying
Instructions
- In a large bowl, combine the grated bottle gourd, besan, onion, green chilies, ginger-garlic paste, cumin powder, coriander powder, turmeric powder, garam masala, lemon juice, cilantro, and salt. Mix well to form a dough-like mixture.
- Divide the mixture into equal portions and shape each into a small, flat kebab.
- Heat oil in a non-stick pan over medium heat. Place the kebabs in the pan and cook for 3-4 minutes on each side, until golden brown and crispy.
- Serve hot with your favorite chutney or dip.
What sets these kebabs apart is their incredible crispiness on the outside while remaining soft and flavorful inside, thanks to the besan and spices.
Tip: For an extra crunch, you can shallow fry the kebabs instead of pan-frying them.
Lauki Bread Rolls
Transform the humble lauki (bottle gourd) into these irresistibly crispy bread rolls, a perfect snack that’s both wholesome and satisfying.
Ingredients
- 2 cups grated lauki (bottle gourd), squeezed to remove excess water
- 1 cup bread crumbs
- 1/2 cup grated cheddar cheese
- 1/4 cup finely chopped onions
- 2 tbsp chopped cilantro
- 1 tsp cumin powder
- 1/2 tsp red chili powder
- 1/2 tsp salt
- 1 tbsp oil
- Oil for frying
Instructions
- In a large bowl, mix together the grated lauki, bread crumbs, cheddar cheese, onions, cilantro, cumin powder, red chili powder, and salt until well combined.
- Heat 1 tbsp oil in a pan over medium heat. Add the lauki mixture and cook for 5 minutes, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
- Once cooled, divide the mixture into equal portions and shape each into a roll.
- Heat oil for frying in a deep pan over medium heat. Fry the rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels to remove excess oil.
These lauki bread rolls surprise with their crispy exterior and soft, flavorful interior, making them a hit at any gathering.
Tip: For an extra crunch, roll the shaped lauki mixture in additional bread crumbs before frying.
Lauki Pancakes
These Lauki Pancakes are a delightful twist on the classic, offering a subtly sweet and nutritious start to your day with the goodness of bottle gourd.
Ingredients
- 1 cup grated lauki (bottle gourd), squeezed to remove excess water
- 1 cup whole wheat flour
- 1/2 cup milk
- 1 egg
- 2 tbsp sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp ghee or butter, plus more for cooking
Instructions
- In a large bowl, whisk together the whole wheat flour, sugar, baking powder, and salt.
- Add the grated lauki, milk, egg, and 1 tbsp ghee to the dry ingredients. Mix until just combined.
- Heat a non-stick skillet over medium heat and brush with a little ghee.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
- Serve warm with a drizzle of honey or maple syrup.
The lauki adds a moist texture and a hint of sweetness, making these pancakes irresistibly fluffy and light. Perfect for those mornings when you want something a little different but just as comforting.
Tip: For extra fluffy pancakes, let the batter rest for 10 minutes before cooking.
Conclusion
We hope this roundup of 20 delicious lauki recipes inspires you to explore the versatility and health benefits of this wonderful vegetable. Whether you’re a seasoned lauki lover or trying it for the first time, there’s something here for everyone. Don’t forget to share your favorite recipes in the comments and pin this article to your Pinterest board for easy access to these healthy, tasty dishes. Happy cooking!