To experience this Punjabi special in all its authenticity, grate the bottle gourd just before making the kababs.
Oil (2 cups) (for frying)
Gram flour (besan) (1 cup)
Bottle gourd (lauki), peeled and grated ( 1)
Carrot (gajar), grated (1)
Onion (1) (finely chopped)
Coriander (dhaniya), chopped (3 tbsp)
Ginger (adrak), grated (1” piece)
Garam Masala (1/4 tsp)
Haldi/Turmeric Powder ( 1/8 tsp)
Lal Mirch/Red Chilli Powder (1/2 tsp)
Chaat Masala (1/4 tsp)
Salt (to taste)
Squeeze the grated bottle gourd to remove the extra water.
In a large bowl, add all vegetables along with Haldi/Turmeric Powder, Lal Mirch/Red Chilli Powder, Garam Masala, Chaat Masala and mix well to make a stiff dough.
Divide the mixture into equal portions and shape each portion into a nice cylindrical/oblong patty.
Heat oil in a kadhai. Deep fry each patty till it is uniformly browned on all sides.
Drain it on an absorbent paper.
The melt-in-your-mouth lauki kebabs are ready to be served hot with green chutney.