How to make Lauki Pakora -
Dull lauki turned into crunchy pakore.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bottle Gourd, Gram Flour
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
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 Cheese And Banana Toasties Dal and Suji Tikki Benguni Homestyle Potato Chips
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
Method
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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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 www.sanjeevkapoor.com 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.
