Lauki Carrot Fritters Recipe – Easy Indian Lauki Recipe

Last Updated on 4 months by Neha Deshmukh

Lauki Carrot Fritters Recipe – Easy Indian Lauki Recipe

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak more veggies into your diet – and make them delicious while you’re at it. These Lauki (bottle gourd) and Carrot Fritters are a total game-changer. They’re crispy, flavorful, and surprisingly easy to make. I first stumbled upon a version of this recipe from my aunt, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

These fritters aren’t just healthy; they’re seriously addictive. The combination of lauki and carrot provides a lovely sweetness, balanced by the spices. Plus, they’re perfect as a snack, side dish, or even a light meal. They come together quickly, making them ideal for a busy weeknight or a festive gathering.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful fritters:

• 2 cup lauki (bottle gourd), grated
• 2 tbsp carrot, grated
• 1 medium onion, finely chopped
• 2 green chilies, finely chopped
• Few curry leaves, chopped
• 2 tbsp coriander, chopped
• 2 tbsp sesame seeds
• 2 tbsp chana dal, soaked for at least 30 minutes
• 1 tsp chilli powder (adjust to taste)
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp salt (or to taste)
• 2 cup rice flour
• Water, as needed
• Oil, for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Lauki (Bottle Gourd): We’ll dive deeper into this veggie below!
• Carrot: Choose vibrant orange carrots for the best flavor and color.
• Chana Dal: Soaking the chana dal softens it, making it easier to blend into the fritters. Don’t skip this step!
• Spice Blend: Feel free to adjust the spices to your liking. I sometimes add a pinch of asafoetida (hing) for extra flavor.
• Rice Flour: Rice flour gives these fritters their signature crispiness. You can experiment with other flours (more on that later!).

Lauki (Bottle Gourd): Benefits and Selection

Lauki, also known as bottle gourd, is a nutritional powerhouse! It’s incredibly hydrating, low in calories, and packed with vitamins and minerals. When choosing lauki, look for firm, smooth gourds with a deep green color. Avoid those with blemishes or soft spots.

Carrot: Choosing the Right Variety

While any carrot will work, I prefer using regular orange carrots for their sweetness. You could also experiment with heirloom varieties for a different flavor profile. Just make sure they’re firm and crisp.

Chana Dal: Soaking and Preparation

Soaking the chana dal is key to getting the right texture. Aim for at least 30 minutes, but an hour is even better. This softens the dal, allowing it to bind with the other ingredients. Drain the soaked dal thoroughly before adding it to the mixture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate the lauki and combine it in a large bowl with the grated carrot, chopped onion, green chilies, curry leaves, coriander, sesame seeds, and soaked chana dal.
2. Now, sprinkle in your spices – chilli powder, turmeric, cumin, and salt. Give everything a really good mix, ensuring all the veggies are coated in that lovely spice blend.
3. Time for the rice flour! Add it gradually, about half a cup at a time, while gently squeezing out any excess moisture from the vegetables. This is important for getting the right consistency.
4. Knead the mixture into a soft, pliable dough. If it’s too dry, add a little water, a tablespoon at a time, until it comes together.
5. Heat oil in a pan or tawa over medium heat. Grease the tawa lightly.
6. Take a portion of the dough and pat it into a thin circle with your fingers, making a few small holes in the center. This helps them cook evenly.
7. Carefully place the fritter onto the hot tawa. Cook for a few minutes until golden brown and crispy on one side.
8. Flip and cook the other side until it’s equally golden and crispy.
9. Remove the fritter from the tawa and place it on a paper towel to drain any excess oil.
10. Repeat with the remaining dough. Serve hot!

Expert Tips

Here are a few tricks I’ve learned over the years to make these fritters absolutely perfect:

• Achieving the Perfect Crispy Texture: Squeezing out the excess moisture from the lauki is crucial. This prevents the fritters from becoming soggy.
• Preventing the Fritters from Sticking: Make sure the oil is hot enough before adding the fritters. A well-greased tawa also helps.
• Adjusting Spice Levels: Don’t be afraid to experiment with the amount of chilli powder. Start with less and add more to taste.
• Kneading the Dough: Consistency is Key: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more rice flour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Lauki Fritters: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Lauki Fritters: Rice flour makes these naturally gluten-free.
• Spice Level Adjustments: My friend loves adding a pinch of cayenne pepper for an extra kick! For a milder flavor, omit the green chilies.
• Festival Adaptations: These are a popular snack during Janmashtami and Diwali. My grandmother used to make a huge batch for our family celebrations.

Serving Suggestions

These fritters are fantastic on their own, but they’re even better with a dipping sauce! I love serving them with:

• Raita (yogurt dip)
• Green chutney (mint-coriander chutney)
• Sweet tamarind chutney

Storage Instructions

Leftover fritters can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

Let’s answer some common questions:

• What is the best way to grate lauki for this recipe? A box grater works perfectly! Just be careful not to grate your fingers.
• Can I use a different type of dal instead of chana dal? You can try moong dal, but chana dal provides the best texture and flavor.
• How can I make these fritters ahead of time? You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours.
• What is the ideal consistency of the dough for these fritters? It should be soft and pliable, similar to a thick pancake batter.
• Can these fritters be baked instead of fried? While frying gives the best results, you can try baking them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, though.

Enjoy! I hope you love these Lauki Carrot Fritters as much as my family does. Let me know how they turn out in the comments below!