Lauki Kababs

Lauki Kababs Recipe

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About Lauki Kababs Recipe:

Lauki Kababs, Lodhi kebabs, or nutritious baked vegetable kebabs. These Jain nugget shaped kebabs are on a different league, with the signature roasted spiced flavors, without any onions or garlic.

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  • 22 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Lauki Kababs Recipe

  • 2 Potato and 1 Med Sized Lauki/Bottle Gourd Peeled and Grated
  • 70-80 gram Grated Paneer
  • As required Panko Breadcrumbs
  • 2 teaspoon Oil
  • 1 tablespoon Oil
  • 1 teaspoon Fennel Seeds
  • 4-5 Red Chili
  • 3-4 Green Cardamom
  • 1 Star Anise
  • 1 teaspoon Cumin Seeds
  • 4-5 Cashewnut
  • 2 inch bark Cinnamon
  • 5-6 Cloves
  • 1/2 tablespoon Coriander Seeds
  • 2 tablespoon Chana Dal
  • Handful Coriander / cilantro leaves
  • 3-4 Green Chillies
  • 2 Ginger
  • 1 sprig Curry Leaves
  • 1 teaspoon Salt
  • 1 teaspoon Amchoor
  • 1/2 teaspoon Haldi
Nutrition
  • 43g Fat(19.92%)
  • 33g Protein(15.11%)
  • 82g Carbs(37.68%)
  • 57g Fiber(26.20%)
  • Other(1.09%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Lauki Kababs Recipe

STEP 01

Squeeze out water from lagenaria siceraria and potato, then steam for a quarter-hour. Refrigerate till cooled to area temporary worker.

STEP 02

For masala paste in a very pan, add within the oil, follow it up with all the spices(fennel seeds – one tsp, red chili – 4-5, inexperienced cardamom – 3-4, star anise - one, cumin seeds – one tsp, cashewnut – 4-5, cinnamon – 2-inch bark, cloves – 5-6, coriander seeds – ½ tbsp, and a couple of tbsp chana dal), and slowly roast in the low-medium flame till gently golden and sweet-smelling.

STEP 03

In a liquidizer jar, add in a very few coriander, inexperienced chili, ginger, a number of curry leaves, all of the cooked spices and salt, amchoor, and haldi. Mix right down to a paste employing a few drops of water if needed.

STEP 04

Preheat kitchen appliances to 200c with fan mode or 220c while not a devotee.

STEP 05

Combine the paneer with the veggies, and start adding a touch masala paste at a time to the veggies, and blend well. Type kebabs by hands within the form of nuggets, coat them with bread crumbs, and put down in a very baking receptacle.

STEP 06

Smear or spray a touch little bit of oil on each side of the kebabs and bake in 160c(fan mode) or 180c(without fan) for twelve minutes, flip the kebabs and bake for an additional twelve minutes, finally broil for five minutes.

STEP 07

Serve hot along with your favorite dip, goes best with a creamy delicate condiment.