Finger Food – Part IX

Lauki and Paneer Kebab

DSC02901 DSC02900

Prep Time: 20 min           Cooking Time: 20 min          Makes: 12 pcs 

1 green gourd (lauki/doodhi) (pick a small and thin piece)
1 tbsp corn flour + 1 tbsp plain flour
oil for deep or shallow frying

For the filling
200 gms paneer (cottage cheese)
1 potato (boiled and mashed)
1 onion finely chopped
2 tsp chilli ginger paste
1 tsp chaat masala
2 tbsp coriander leaves
salt to taste


  1. Peel the gourd and divide it into 2-3 parts
  2. Scoop out the middle portion along with the seeds and discard it
  3. Boil the gourd for 5 minutes in salt water
  4. Drain out the water
  5. Mix all the ingredients for the filling
  6. Stuff the gourd with the paneer filling
  7. Cut out 1cm circular slices and roll them in the flour mixture
  8. Deep / shallow fry
  9. Sprinkle a little chaat masala on top for taste (optional)
  10. Serve with tomato ketchup or mint chutney

Note: Can be served as a farali / jain dish if made without onions


2 thoughts on “Finger Food – Part IX

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s