Air-Fried Lauki Kofta: A Healthy, Tasty Treat

Lauki Kofta is a delicious vegan and gluten-free dish that can be made in an air fryer for a healthier version of the traditional deep-fried recipe. The koftas are small dumplings made with lauki (bottle gourd) and spices, which are then dunked in an onion-tomato curry. This dish is perfect for those who want to enjoy a comforting meal without the guilt of deep-frying. By using an air fryer, you can achieve crispy and tasty koftas without the excess oil and hassle of traditional frying methods.

Grating the lauki

Lauki kofta is made with grated lauki, also known as bottle gourd. The first step in making lauki kofta in an air fryer is to grate the lauki. Here is a detailed, step-by-step guide on how to grate the lauki for lauki kofta:

Start by washing a medium-sized lauki and peeling it with a vegetable peeler. Place the peeled lauki on a chopping board. You can use a box grater or a vegetable grater for this purpose. Hold the grater with one hand and the lauki in the other. Begin grating from the top end of the lauki, applying gentle pressure and moving downwards to get thick shreds of lauki. Continue grating until you have around 1 and 1/2 to 2 cups of grated lauki.

Once you have grated the lauki, transfer it to a large mixing bowl. Add a pinch of salt to the grated lauki. This step is important as it helps to draw out the excess water from the lauki. Mix the salt into the lauki using your fingers or a spoon. Let the salted lauki sit for about 10-15 minutes.

After the lauki has rested, it's time to remove the excess water. You can do this by squeezing the grated lauki with your hands or by transferring it to a muslin cloth or strainer and squeezing out the water. If using a muslin cloth or strainer, transfer the squeezed lauki to another bowl. This step is crucial as lauki contains over 90% water, and removing the excess water will help the koftas hold their shape and cook evenly.

At this stage, you can choose to keep the lauki water and use it later when making the gravy for the curry. This water is packed with flavour and nutrients, so it's worth retaining for later use.

Now, it's time to add the spices and binding agents to the grated lauki. To the lauki, add gram flour (besan), rice flour (optional), chopped green chilli, grated or minced ginger, and spices like garam masala, red chilli powder, and turmeric powder. Mix all the ingredients together using your hands or a spoon. You can also add a little water if needed, but be careful not to make the mixture too wet. The consistency should be loose, but you should still be able to form balls with the mixture.

The grated and spiced lauki is now ready to be shaped into koftas and cooked in the air fryer.

Squeezing the water out of the lauki

Lauki, or bottle gourd, is a vegetable with a high water content—over 90% of its weight is water. This means that, when preparing lauki kofta, it is important to remove as much water as possible from the lauki before cooking. This will ensure that the kofta balls hold their shape and don't become soggy. Here is a step-by-step guide to squeezing the water out of the lauki:

Step 1: Grate the lauki

Use a vegetable peeler to peel the lauki, then grate it using the medium hole on a grater. You will need about 1.5 to 2 cups of grated lauki for this recipe.

Step 2: Add salt and let it sit

Place the grated lauki in a large bowl and add a small amount of salt. Use your fingers to mix well, then let the lauki sit for 10 to 15 minutes. The salt will help draw out the water from the lauki.

Step 3: Squeeze out the water

After the lauki has sat for a few minutes, it's time to remove the water. You can do this by hand, squeezing the grated lauki between your palms, or by using a muslin cloth. Place the lauki in the centre of the cloth, then gather up the edges and squeeze tightly to extract as much water as possible. Transfer the squeezed lauki to another bowl.

Step 4: Preserve the lauki water

The water that you squeeze out of the lauki can be used later when making the gravy, so be sure to keep it. You can also use it as a refreshing drink, as it contains many of the nutrients found in the vegetable.

Step 5: Repeat as needed

You may need to repeat the process of adding salt, waiting, and squeezing a few times to get out as much water as possible. The lauki is now ready to be mixed with the other kofta ingredients.

Preparing the kofta mixture

Peel and grate the lauki (bottle gourd). You will need around 1 and 1/2 to 2 cups of grated lauki. Place the grated lauki in a large bowl and add a pinch of salt. This will help the lauki release its water. Leave the lauki to sit for 10 to 15 minutes.

After the lauki has sat for the required time, it's time to remove the excess water. You can do this by transferring the lauki to a muslin cloth and squeezing out as much water as possible. Alternatively, you can use your hands to squeeze the water out or put the lauki in a strainer. Transfer the lauki to another bowl.

Now, it's time to add the spices and binding agents. To the lauki, add besan (gram flour), rice flour (optional), chopped green chilli, grated ginger, and garam masala. You can also add red chilli powder, cumin powder, and ajwain (carom seeds). Mix everything together using your hands. The mixture should be loose, so don't add too much besan or rice flour. If the mixture is too dry, sprinkle a little water as needed.

At this point, you should have a kofta mixture that is ready to be shaped. Take small portions of the mixture and divide it into 7 to 8 parts (or 12-13 parts, depending on your preference for size). Use your fingers to form round or oblong shapes.

If you are using an air fryer, preheat it according to the manufacturer's instructions. Arrange the koftas in the air fryer basket, making sure they are not overcrowded. Spray or brush the koftas with oil.

Now, it's time to cook the koftas. The cooking time and temperature may vary depending on your air fryer, but on average, cook the koftas at around 350 degrees Fahrenheit for 18 to 20 minutes. Remember to shake or flip the koftas halfway through the cooking process to ensure even cooking.

Your kofta mixture is now ready to be used in your Lauki Kofta curry!

Cooking the koftas in the air fryer

Now that you have your kofta mixture ready, it's time to cook the koftas in the air fryer! Here's a detailed guide on how to do it:

Start by preheating your air fryer. Set it to 350°F (180°C) and allow it to heat up for about 5-10 minutes, following the manufacturer's instructions.

While the air fryer is preheating, it's a good time to shape your kofta mixture into small balls. You can use your hands or a small scoop to form the mixture into evenly sized balls. The number of balls you get will depend on the size you make them, but aim for around 7-8 balls.

Once the air fryer is preheated, it's time to arrange the kofta balls in the air fryer basket. Place them inside, leaving a little space between each ball to ensure even cooking. You may need to cook the koftas in batches depending on the size of your air fryer.

Lightly spray or brush the kofta balls with oil. This will help them crisp up and turn golden brown. You can use cooking spray or a silicone brush for this step.

Close the air fryer and set the timer. The cooking time may vary slightly depending on your air fryer, but as a general guideline, cook the koftas at 350°F (180°C) for 18-20 minutes.

About halfway through the cooking time, pause the air fryer and open it. Use a spatula to gently flip the kofta balls so they cook evenly on all sides. Close the air fryer and continue cooking for the remaining time.

When the timer goes off, check on your koftas. They should be golden brown and cooked through. If they need a little more time, put them back in the air fryer for an additional 2-3 minutes.

Once the koftas are done, remove them from the air fryer and set them aside. They should be crispy on the outside and soft on the inside. If you're making a larger batch, you may need to cook the koftas in multiple batches.

Keep the cooked koftas warm while you prepare the curry. You can also store them in an airtight container and refrigerate or freeze them for later use. They make a great snack or appetizer on their own too!

Now that your koftas are cooked, it's time to move on to the next step – making the curry!

Making the curry

Now that the koftas are done, it's time to make the curry. Heat a pan on medium heat and add two teaspoons of oil. Once the oil is hot, add a medium-sliced onion and cook for 2-3 minutes until the onion is soft and translucent. Then, add two teaspoons of ginger-garlic paste, two medium sliced tomatoes, and one green chilli (chopped). Add a pinch of salt to help the tomatoes cook faster. Cover and cook for around 4 to 5 minutes until the tomatoes are soft. Remove the pan from the heat and let the mixture cool down.

Next, transfer the mixture to a blender and blend until it forms a fine paste. Set this aside. Heat a tablespoon of oil in a pan on medium heat. Once hot, add 3/4 teaspoon of cumin seeds and let them sizzle. Then, add the onion-tomato paste and stir. Now, add the spices: 1 1/2 teaspoons of coriander powder, 1/2 teaspoon of turmeric, and 1/4 teaspoon of red chilli powder (or 1/2 teaspoon if you prefer it spicy). Cook the spices for one minute, then continue to cook the masala for 5 to 6 minutes until you see oil leaving the sides of the pan. The colour of the masala will also change at this point.

Now, add two cups of water, 1/4 teaspoon of garam masala, one teaspoon of kasuri methi, and salt to taste. Stir and let the mixture come to a gentle boil. Finally, add the prepared koftas and simmer the curry for 2 to 3 minutes. Garnish with cilantro and serve hot with rice or roti.

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