Bottlegourd kabab Recipe

Cooking Directions

• STEP 1.Grate the bottlegourd and squeeze out the excess water.
• STEP 2.In a mixing bowl, combine the grated bottlegourd, gram flour, chopped onions, green chilies, ginger-garlic paste, coriander leaves, cumin powder, garam masala, red chili powder, and salt.
• STEP 3.Mix well to form a thick mixture. If the mixture is too watery, add more gram flour.
• STEP 4.Divide the mixture into small portions and shape them into flat kababs.
• STEP 5.Heat oil in a pan and shallow fry the kababs until golden brown on both sides.
• STEP 6.Serve hot with mint chutney or yogurt dip.

Cooking Tips

• Make sure to squeeze out the excess water from the grated bottlegourd to prevent the kababs from becoming soggy.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• If you prefer a healthier version, you can also bake the kababs in the oven instead of frying them.

Storage and Serving

• These bottlegourd kababs are best served hot and fresh.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave them or heat them in a pan with a little oil.