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Lauki Kofta | लौकी के कोफ्ते | Ragi/नाचनी Roti & best कोफ्ता tips | Chef Ranveer Brar
Lauki Kofta with Ragi Roti – soft लौकी के कोफ्ते और healthy millet roti के साथ बना wholesome Indian comfort meal.
30-35 minutes
2-4
Ingredients
For Nachni/Ragi Dough
- ½ cup Water, पानी
- 1 tsp Ghee, घी
- Salt to taste, नमक स्वादअनुसार
- 1 cup Nachni/Ragi flour, नाचनी/रागी का आटा
- 1 tsp Ghee, घी
For Lauki Kofta Mixture
- 1 medium Bottle gourd (peeled & grated), लौकी
- Salt to taste, नमक स्वादअनुसार
- 1 tbsp Tender Coriander stems (chopped), धनिया के डंठल
- 1 cup Gram flour, बेसन
- Salt to taste, नमक स्वादअनुसार
- 1-2 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
- ½ tsp Fennel seeds, सौंफ
For Curd Mixture
- 2 cups Curd (beaten), दही
- 1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
- 1 heaped tbsp Coriander powder, धनिया पाउडर
- 2 tbsp Degi Red Chili powder, देगी लाल मिर्च पाउडर
- 1 tsp Turmeric powder, हल्दी पाउडर
For Lauki Kofta Curry
- 2 tbsp Ghee, घी
- 1-2 tbsp Oil, तेल
- 1 tsp Cumin seeds, जीरा
- 1 tsp Fennel seeds, सौंफ
- 2 medium Onions (roughly sliced), प्याज
- 1-2 no. Dry Kashmiri Red Chillies, सूखी कश्मीरी लाल मिर्च
- Prepared Curd mixture, तैयार किया हुआ दही का मिश्रण
- 1 ½ cups Hot Water, गर्म पानी
- 2 tbsp fresh Coriander leaves (chopped), धनिया पत्ता
- 1 tsp Dry Fenugreek leaves (crushed), कसूरी मेथी
- Salt to taste, नमक स्वादअनुसार
- Fried Koftas, तले हुए कोफ्ते
Other Ingredients
- Oil for frying, तलने के लिए तेल
- Ghee (for rolling roti), घी
For Garnish
- Coriander sprig, धनिया पत्ता
Process
For Nachni/Ragi Dough
- In a pan, add water, salt to taste and ghee. Bring it to a quick boil.
- Add nachni/ragi flour and cook for 2-3 minutes until it forms a dough.
- Transfer the dough to a parat or bowl and knead it into a semisoft dough.
- Divide the dough into small lemon size balls, apply ghee on a rolling pin and roll each ball into small phulka shaped roti.
- Place the rolled rotis on a tawa and cook for 2-3 minutes on both sides, or until they are cooked through.
- Transfer it into the casserole or serving dish and keep them aside.
For Lauki Kofta Mixture
- In a bowl, add grated bottle guard and salt to taste. Mix well and set aside for a while.
- Squeeze out the excess moisture from the bottle gourd and transfer it to a clean bowl.
- Add tender coriander stems, gram flour, salt to taste, ginger garlic paste and fennel seeds. Mix well.
- Heat oil in kadai, drop the kofta mixture into the hot oil, one portion at a time, and fry until golden brown and crispy.
- Transfer the fried koftas to an absorbent paper and keep them aside.
For Curd Mixture
- In a bowl, add curd, ginger garlic paste, coriander powder, degi red chilli powder and turmeric powder.
- Mix well and keep aside.
For Lauki Kofta Curry
- In a kadai or handi, add ghee, oil, once it’s hot, add cumin, fennel seeds, onions, dry kashmiri red chillies and let it cook for 2-3 minutes or until onion turns translucent.
- Add prepared curd mixture and cook for a while or until oil separates from the masala.
- Now, add hot water, fresh coriander leaves, dry fenugreek leaves, salt to taste and fried koftas.
- Cook for another 7-8 minutes.
- Transfer the curry to a serving dish and garnish it with coriander sprig.
- Serve hot with prepared nachni/ragi roti.
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