Lauki Kofta

Peel and grate the lauki. Squeeze out excess water thoroughly using your hands or a muslin cloth. This step is crucial for firm koftas.

In a large bowl, combine the squeezed lauki, 60 grams of besan, 10 grams of ginger-garlic paste, 5 grams of chopped green chili, 2 grams of turmeric powder, 3 grams of red chili powder, and 5 grams of salt. Mix well to form a firm dough-like mixture.

Heat the oil for deep frying in a heavy-bottomed kadai or deep pan over medium-high heat. To check if the oil is hot enough, drop a tiny piece of the lauki mixture; it should sizzle and rise to the surface immediately.