Dudhi Kofta (Crisp Bottle Gourd Fritters)

Dudhi kofta turns a mild, water-rich vegetable into crisp, savory fritters with a soft center. Also called lauki, ghiya, or bottle gourd, dudhi takes on plenty of flavor from besan, cumin, chili, and turmeric.

These fritters work as an evening snack, a starter, a side dish, or the base for a comforting curry. They are naturally gluten-free when you use certified gluten-free hing or leave hing out entirely.

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What Makes Dudhi Kofta So Delicious

Bottle gourd has a delicate flavor and a high moisture content, so it can seem plain in a simple curry. However, grated dudhi becomes much more appealing when chickpea flour binds it into small fritters.

Hot oil creates a golden, crisp shell while the vegetable stays tender inside. Cumin adds an earthy note, while chili powder brings gentle warmth. The contrast makes dudhi kofta a useful way to serve bottle gourd to children or picky eaters.

Unlike potato fritters, these feel light because dudhi carries so much moisture. Still, that moisture needs attention before frying.

A well-squeezed handful of grated dudhi needs less besan and fries into a lighter kofta.

Recipes with Dudhi

Dudhi halwa is a common dessert made using this vegetable and I often sneak it into different pancakes or breakfast items. Handvo is one such filling dish which is incomplete without Dudhi. 

And did you try this easy and healthy Instant Pot Lauki Chana Dal . It has the goodness of bottle gourd along with lentils.

Ingredients You Need for Dudhi Kofta

For a small batch, start with the following:

• 1 cup grated dudhi, packed lightly
• About ½ cup besan, or chickpea flour
• ½ teaspoon red chili powder
• ¼ teaspoon turmeric
• ½ teaspoon cumin seeds
• A pinch of asafoetida, also called hing
• Salt, to taste
• Oil, for frying

Besan is the binder, but the exact amount depends on the gourd. Some bottle gourds release more liquid than others. Add flour little by little rather than tipping in the full amount at once.

Salt draws out more water, so mix it in shortly before frying. Also check your hing package if you avoid gluten. Many commercial asafoetida blends contain wheat flour, even though the spice itself does not.

How to Choose and Prepare Bottle Gourd

Choose a firm bottle gourd with smooth skin and no soft, sunken, or bruised spots. Wash it well, peel it if the skin seems tough, then grate it using the medium holes of a box grater.

Place the grated dudhi in a clean kitchen towel or fine sieve. Squeeze out excess liquid, but don't dry it completely. Reserve the strained liquid for a gravy or soup if it tastes mild.

Never cook or drink liquid from a bitter bottle gourd. A bitter lauki safety guide advises discarding the entire vegetable if it tastes distinctly bitter.

How to Make Dudhi Kofta Step by Step

Put the squeezed dudhi in a mixing bowl. Add chili powder, turmeric, cumin seeds, hing, and salt. Sprinkle in a few tablespoons of besan, then mix with a spoon or clean hands.

Keep adding besan until the mixture coats the shreds and holds a rounded dollop shape. It should feel thick and spoonable, not runny like pancake batter.

Heat oil over medium heat in a wok, kadai, or deep skillet. When a tiny piece of batter rises steadily to the surface, carefully drop in small portions. Fry in batches, turning each kofta until both sides are golden brown. Drain on a rack or paper towel.

For a visual guide, follow this dudhi kofta video recipe.

How to Get a Crisp Outside and Tender Center

Wet batter makes fragile fritters that soak up oil. On the other hand, too much besan can make them heavy and dry. The right mixture clings together without spreading in the pan.

Use medium heat throughout. High heat darkens the outside before the center cooks, while low heat leads to greasy kofta. Fry one test piece first, then add a spoonful more besan if it breaks apart.

Baking or Using an Appe Pan Instead of Deep-Frying

For baked kofta, shape small mounds on a greased baking sheet. Brush or drizzle them lightly with oil, then bake until firm and browned, turning once if needed.

An appe pan is another good option. Add a little oil to each cavity, fill with the mixture, and turn the kofta after the first side browns. Both methods use less oil, although deep-frying produces the crispest crust.

How to Serve Bottle Gourd Fritters

Serve dudhi kofta hot with tomato ketchup, mint-coriander chutney, tamarind chutney, or a cool yogurt dip. They also fit neatly beside dal, rice, roti, and a simple salad.

For a fuller meal, simmer the fried fritters gently in a yogurt-based or spiced tomato gravy. Add them near the end so they absorb flavor without falling apart, then serve the dudhi kofta curry with hot roti or steamed rice.

Storage, Reheating, and Make-Ahead Tips

Freshly fried fritters have the best texture. If you have leftovers, cool them completely and refrigerate them in a sealed container for up to two days.

Reheat in an oven, air fryer, or lightly oiled skillet. A microwave warms the center but softens the crust. Since grated dudhi keeps releasing liquid, cook the batter soon after mixing rather than saving it for later.

Bottle gourd should taste mild, never bitter. Bottle gourd safety information also warns against consuming bitter gourd juice.

A Simple Way to Enjoy Dudhi

Dudhi kofta prove that a humble vegetable can become a snack people reach for first. Squeeze the grated gourd well, add only enough besan to bind it, and fry over medium heat for the best texture.

Enjoy these fritters straight from the pan, or simmer them in gravy for a cozy curry. If you make them, rate the recipe and share how you served your dudhi kofta.

Dudhi Kofta (Crisp Bottle Gourd Fritters)

Dudhi kofta are a yummy and delicious gluten free fritters made using Dudhi/Bottle Gourd. They serve as a perfect snack or a starter.

5 from 11 votes

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Course: Appetizer, Snacks

Cuisine: Indian

Keyword: Gluten Free, Gluten-Free Flour, Vegan, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Servings: 2 people

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups and Spoons
• Grator
• Bowls
• Wok for Frying
• Frying Spoon

Ingredients

• 1 Cup grated Dudhi/Lauki/Bottle Gourd
• ½ Cup Gram Flour - or as required Besan
• 1 teaspoon Red chilli powder
• 1 teaspoon Turmeric
• ½ teaspoon Asafoetida (Hing) **Please see Notes
• ½ teaspoon Cumin seeds
• Salt
• 2 Cups Oil to fry

Instructions

• Grate the Dudhi and squeeze out the water.
  1 Cup grated Dudhi/Lauki/Bottle Gourd
• Do not discard the water, it can be used for any gravy or one can drink it as is.
• Heat oil in a wok. The oil should not be too hot, or else you will burn the koftas.
  2 Cups Oil to fry
• In the meantime in a large bowl, add in the remaining ingredients and mix everything.
  1 teaspoon Red chilli powder, 1 teaspoon Turmeric, ½ teaspoon Asafoetida, ½ teaspoon Cumin seeds, Salt
• The batter should not be too watery. If you need more besan add it. It should be able to coat all the grated dudhi well.
  ½ Cup Gram Flour
• Once the oil is hot, drop a dollop size of batter in the oil.
• Fry this on medium until golden brown on both sides.
• Serve with some tomato ketchup or as is or use it in a gravy.

Video

Notes

• 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
• Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)

Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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Don't forget to check out the other awesome Holiday Side Dishes posted today:

• 5 Ingredient Corn Casserole from Cheese Curd in Paradise
• Apple Cranberry Pecan Salad from Blogghetti
• Bacon Wrapped String Beans from Family Around the Table
• Cranberry, Apple, & Pecan Wild Rice Pilaf from Sweet Beginnings
• Creamy Potato and Apple Gratin from Palatable Pastime
• Disney's Pumpkin Soup from Simply Inspired Meals
• Dudhi Kofta (Bottle Gourd Fritters) from Cook with Renu
• Orange Cranberry Sauce from Karen's Kitchen Stories
• Pancetta Brussels Sprouts from A Kitchen Hoor's Adventures
• Porcini Pancetta Dressing from The Complete Savorist
• Pumpkin Rolls with Herbs and Sea Salt from Hezzi-D's Books and Cooks
• Roasted Brussels Sprouts, Apples, and Onions from A Day in the Life on the Farm
• Roasted Carrots with Fresh Herbs from Our Good Life
• Skillet Sausage Stuffing from Dutch Oven Daddy

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This post first appeared on my blog on 1st November, 2019. Today the 28th August 2026, I am updating the contents and adding a few more pics. Have also added a video on youtube. Recipe remains the same.

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