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Recipe Types: Casseroles and Bakes , Cheese , Chicken , Chocolate , Desserts , Gluten Free , Gujrati , Indian , International , Keto , Pasta , Pizzas , Potatos , Punjabi , Rajasthani

Ghiye Ke Kofte

2002-01-17

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Ingredients

  • 4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated
  • 1/2 tsp Ginger paste
  • 1/2 tsp Sendha namak (rock salt)
  • 1/2 tsp Kali mirch, pissi (black pepper powder)
  • 2 tbsp Singhare ka atta (waterchestnut flour)
  • Oil for deep-frying
  • 2 tbsp Ghee (clarified butter)
  • 1 tsp Jeera (cumin seeds)
  • 1 tsp Ginger, finely chopped
  • 1/4cup (50 gms) Dahi (yogurt), beaten smooth
  • 1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour
  • 1 1/2 tsp Dhania (coriander) powder
  • 1 1/2 tsp Sendha namak (rock salt)
  • 1/4 tsp Chilli powder
  • Hara dhania (green coriander), chopped for garnishing

Method

Step 1

Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.

Step 2

Add singhare ka atta, mix well and shape into walnut sized balls.

Step 3

Deep-fry koftas to a golden brown over high flame and keep aside.

Step 4

Heat ghee; add jeera followed by ginger and sauté to a light brown.

Step 5

Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.

Step 6

Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with hara dhania.

Recipe Type:
rasoi

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