One of the most underestimated veg is lauki/ bottle gourd. As a child most of my friends hated lauki but I loved it. My mom makes the best lauki sabji in the whole world. And the best part those friends wiped the plate full of lauki sabji clean at my house.
Anyways who doesn’t like deep fried goodness. I always end up making a lot of extra pakora/fritters, they are in itself so tasty that I could eat them alone #justlikethat 😍
But the other best option would be to dunk them in a delicious, spicy, tangy and rich gravy.
1 &1/2 cup basic onion tomato masala
1tbsp fresh cream/ malai
2 cups lauki grated
1 cup besan
Masala for lauki pakora( salt, red chilli powder, garam masala, roasted cumin powder as per taste)
Finely chopper coriander
Oil for frying
Add besan to grated lauki. Mix well till all the moisture has been soaked by besan.
Now add all the masalas and coriander. Mix well.
Take 1 tbsp at a time and fry till golden brown.
Take them out on a kitchen paper to soak excess oil.
Now for gravy make the masala as per the instructions in the link.(check link here)
My masala is always ready waiting in the fridge with all the masalas. I have added salt, turmeric, coriander powder, chilli powder, garam masala to this.
Add 2 cups of water to this and let it boil till its 1/2 left or as much gravy you want. Mine is semi thick gravy. Add the malai and close the gas.
Whenever you are ready to serve add your lauki pakora and enjoy with hot fulkas.
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