Seb aur Lauki ke Kebabs
Kebabs are a very popular dish. These veg kebabs are succulent, tasty and melt in the mouth. Try this Seb aur Lauki ke Kebabs for a sweet and spicy flavour. Serve it with green chutney.
Chef Gautam Mehrishi's Seb aur Lauki ke Kebabs recipe
Cuisine

- Indian

Serves

- 4

Cooking Time

-10-15 Min

Type

- snacks

Difficulty

- Medium

Preparation Time

- 10 Min

INGREDIENTS

  • FOR Bottle Guard Marinade
  • ½ bottle gourd
  • 1 tsp fennel powder
  • 1 tsp dry mango powder
  • ½ tsp asafoetida
  • 1 tsp black cumin seeds ½ tsp turmeric powder
  • tsp red chilli powder
  • salt
  • FOR Apple Marinade
  • 1 apple
  • tsp red chilli powder
  • 1 tsp fennel powder
  • 1 tbsp bread crumbs
  • 1 tbsp gram flour
  • FOR Preparation
  • 2 tbsp oil
  • Bread crumbs
  • 1 to 2 tbsp Curd
  • 2 tbsp roasted gram flour
  • FOR Dip
  • 1 tsp black cumin seeds
  • 1 tsp red chilli powder
  • 1 tsp fennel powder
  • 1 tsp dry mango powder
  • 2 tbsp Curd
  • 2 tsp oil

HOW TO PREPARE SEB AUR LAUKI KE KEBABS

  1. 1

    Peel off the skin of the bottle gourd and keep it separately in a bowl.
  2. 2

    In another bowl, grate the bottle gourd into fine small pieces.
  3. 3

    Add fennel powder dry mango powder, asafoetida, black cumin seeds, salt, turmeric powder and red chilli powder and mix these well.
  4. 4

    Chop an apple into small pieces and put them in a separate bowl.
  5. 5

    Add a little red chilli powder fennel powder, bread crumbs and gram flour.
  6. 6

    Mix well.
  7. 7

    Blend the bottle gourd and apple mix together.
  8. 8

    Make this mixture into small round shapes.
  9. 9

    Fill them with curd and then seal the open edges making an oval shape.
  10. 10

    Heat oil in a pan.
  11. 11

    Fry these kebab mix pieces after coating with breadcrumbs and roasted gram flour.
  12. 12

    Cook on both sides.
  13. 13

    Add more oil if required.
  14. 14

    To make the dip, put the peeled bottle gourd skin to the same hot pan.
  15. 15

    Add black cumin seeds red chilli powder, fennel powder and dry mango powder.
  16. 16

    Mix and cook them until the peeled skin becomes tender.
  17. 17

    Transfer this mix to a blender when it is cold.
  18. 18

    Blend it with a little curd and oil.
  19. 19

    Pour this dip to a vessel.
  20. 20

    Serve the hot kebab with this dip.
  21. 21

    Sprinkle fennel powder on the top of the kebabs.

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