Gheeya Ke Kofte











For koftas


  • 2 cups grated lauki/ Gheeya (bottle gourd )
  • 4 tbsp besan (gram flour)
  • 1/2 tsp red chili powder
  • 1 green chili, finely chopped
  • salt to taste
  • oil for deep frying

For masala

  • 2  tomatoes,  chopped
  • 2 medium onions, chopped
  • 1 green chili, chopped
  • 1 inch ginger, chopped
  • 4-5 garlic, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp  garam masala powder
  • 1/2 tsp red chili powder
  • 1/2 tsp turmeric powder
  • 2 cup water or as required
  • 2 tbsp oil
  • salt to taste



  • Rinse and peel the lauki/bottle gourd. Grate it.
  • Mix all the ingredients for making the koftas with the grated lauki except oil.
  • Make small round shaped balls or patties and shallow or deep fry in oil till golden brown.
  • Blend onion, tomatoes, ginger, chili and garlic.  Remove extra oil from the frying pan in which the koftas were fried. Keep about 2 tbsp oil.
  • Heat the oil and first fry the cumin. Then add the masala paste.
  • Fry for 8-10 mins and then add all the spice powders.
  • Stir and continue to fry the masala paste till it starts leaving oil from the sides.
  • Add water  and bring it to boil.
  • Lastly add the fried lauki kofta. Simmer and cook for 5 mins.
  • Switch off the fire.
  • Garnish with coriander leaves and serve lauki kofta hot with rotis.
Print Friendly

Leave a Reply