How to make Lauki Pakora -

Dull lauki turned into crunchy pakore.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bottle Gourd, Gram Flour

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Lauki Pakora checkout Doodhi Ki Muthiya, Multigrain Muthai - SK Khazana. You can also find more Snacks and Starters recipes like Pizza Sandwich Apple Pancake with Butter Maple Syrup Pasanda Kebab Spiced Zucchini and Mushroom Skewers

Lauki Pakora

Lauki Pakora Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Lauki Pakora Recipe

  • Bottle Gourd peeled and grated 1 medium

  • Gram Flour 1 cup

  • Rice flour 2 teaspoons

  • Onion minced 1 medium

  • Garlic chopped 3-4 cloves

  • Green chillies finely chopped 3

  • Chaat masala 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Black salt (kala namak) 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Salt to taste

  • Oil to deep fry


Step 1

Add salt to the grated bottle gourd, mix well and set aside for fifteen to twenty minutes or till the moisture leeches out. Squeeze the gourd and transfer into a bowl.

Step 2

Add gram flour, rice flour, onion, garlic, green chillies, chaat masala, red chilli powder, turmeric powder, black salt, coriander leaves and salt and mix. Add a little water and mix well to make a smooth batter.

Step 3

Heat sufficient oil in a kadai. Drop small portions of batter into the oil and deep-fry on medium heat until golden brown. Drain on absorbent paper. Serve hot with tomato ketchup.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.