Lauki Kachori Recipe: If both children and adults at home start making excuses when they see bottle gourd (lauki) curry, serving it in a different way might be a great solution. These bottle gourd kachoris are flavorful and spicy, with a crispy outer texture. A key feature of this recipe is that the moisture from the bottle gourd itself is used to knead the dough, so there is no need to add much extra water.
Ingredients like wheat flour, semolina (sooji), and gram flour (besan) are combined with carom seeds (ajwain), sesame seeds, nigella seeds (kalonji), and spices, giving it a taste distinct from standard kachoris. Let’s look at the easy way to make them.
Ingredients for Bottle Gourd Kachori
1 medium-sized raw bottle gourd, 1 cup wheat flour, 1/4 cup semolina, 1/4 cup gram flour, 1 teaspoon carom seeds, a pinch of nigella seeds and white sesame seeds, 1 teaspoon crushed red chili, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, 1 teaspoon chaat masala, a little dried fenugreek leaves (kasuri methi) and fresh coriander, 2 teaspoons oil (for shortening/moyan), salt to taste, oil for frying.
Preparing the Bottle Gourd
First, peel and wash the bottle gourd. Choose a bottle gourd that does not have thick, hard seeds. Grate it finely, mix in a little salt, and let it sit for about 2 minutes. Afterward, squeeze the bottle gourd thoroughly with your hands to extract the excess water. It is best to save this extracted water rather than discarding it; a small amount can be used while kneading the dough if needed.
Kneading the Spiced Dough
Take the wheat flour, semolina, and gram flour in a large mixing bowl. Add carom seeds (ajwain), nigella seeds (kalonji), white sesame seeds, crushed red chili, turmeric powder, garam masala, chaat masala, dried fenugreek leaves (kasuri methi), fresh coriander, and salt. Now, add 2 tablespoons of oil and mix everything well. Next, add the squeezed bottle gourd (lauki) and knead the dough, incorporating the gourd as you go. Thanks to the moisture in the bottle gourd, you won't need to add extra water initially. If necessary, add a little water—or the reserved bottle gourd juice—gradually. Keep the dough slightly firmer than the dough used for *pooris*. Cover and let it rest for about 5 minutes.
After 5 minutes, knead the dough thoroughly once more. Now, divide the dough into small balls and roll them out to a slightly thick consistency. The *kachori* should be neither too thin nor too thick; rolling it too thin might compromise its flaky texture. Heat oil in a pan over medium heat. If the oil is too hot, the *kachori* might brown quickly on the outside while remaining undercooked on the inside. Once the *kachori* is in the oil, press it gently to help it puff up properly. Fry until golden brown and crispy on both sides.
Serve with chutney or pickle.
Serve the piping hot bottle gourd *kachoris* with green chutney, sweet chutney, or pickle. They can be enjoyed for breakfast or as an evening tea-time snack. If packing them for a child's lunchbox, let the *kachoris* cool completely before packing to prevent them from becoming soggy due to steam.
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