A Slice of Life

Life, cooking and much more

Blog Bites #2: Doodhi Kofta

with 2 comments

The first time I had Doodhi Kofta in Potluck restaurant. This was newly opened near our office and we used to go there every other day. The best part about this restaurant was its serving portions. You order a curry and it would be sufficient enough for one person. You don’t have to bother about sharing it with someone or end up wasting it. 3-4 phulkas, one curry, a drink to wash it down, an optional dessert and your lunch is done – sasta aur tikaavu, I mean wholesome and economical. I became a fan of doodhi kofta the moment I tasted it. It didn’t taste like doodhi at all and I found the concept very innovative – vegetable dumplings in gravy that goes well with both roti and rice. When Nupur announced the second blog bites event, I knew I had to make doodhi kofta. I used a lot of recipes as reference, but my recipe is mainly based on Skribles’ recipe.

The original recipe calls for fried koftas. I tend to minimize the use of oil wherever I can, so I tried making koftas in the kuzhi paniyaram skillet. The deep fried koftas were just like bhajis – crispy and oily. The steamed ones were a new taste – they didn’t taste like doodhi, but the combination of doodhi and besan and spices was yummy. So, the choice is yours – diet friendly steamed koftas or the cholesterol rich, deep fried ones.

Doodhi Kofta
Serves 2

For Kofta
1 cup grated Doodhi or Lauki or Bottlegourd
1 cup Besan or Chickpea flour (The actual amount depends on the water content of doodhi)
1 tsp Turmeric
1 tsp Chilly Powder
1/2 tsp Dhaniya Powder
Salt to taste
Oil for frying

For Gravy
2 big Onions
2 big Tomatoes
1 tsp Chilly Powder (I use Everest’s Kashmirilal for gravy. It is rich in color, but mild in hotness, so the gravy is not actually hot, but looks red hot)
A pinch of Garam Masala
1 tsp Turmeric
1 tsp Ginger-Garlic paste


1. Shred the bottlegourd and squeeze the water out. The more water you squeeze out, the lesser besan you need. Do not throw away this water. We will add this to the gravy.
2. Add chilly powder, turmeric, salt and dhaniya powder. Let this sit for a few minutes. After adding salt, the water content in bottlegourd will be released. We can add sufficient besan then.
3. Add besan and mix well. If you need more besan, add accordingly.
4. Make lemon sized balls out of this. Deep fry them or steam them in kuzhi-paniyaram skillet.

These koftas can be savored as they are. They taste great with tomato sauce.

Steamed Koftas

Deep Fried Koftas


1. Grind the onions into a fine paste.
2. Puree the tomatoes.
3. Add oil in a saute pan. Once the oil is hot, add the ground onion.
4. After the onion is done, add chilly powder, turmeric, garam masala and ginger-garlic paste.
5. Add the tomato puree.
6. Add water (the one that was squeezed out of bottlegourd) to the gravy. Bring the gravy to a boil.
7. Add the koftas to the gravy. Keep the pan covered and cook over low flame for a few minutes.
8. Koftas absorb water, so adjust water accordingly. Make it more watery if you plan to eat this with rice.
9. Relish it hot with roti or rice.


Written by A

April 19, 2010 at 11:03 am

2 Responses

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  1. I like the name of the restaurant-potluck!

    The kofta curry looks absolutely delicious, thanks for another tasty entry.


    April 19, 2010 at 11:46 am

  2. […] Blog Bites #2: Doodhi Kofta « A Slice of Life […]

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