Several people observe fasting during festivals like Navratri. Only certain foods can be eaten while fasting. Lauki and aloo are two such vegetables that can be eaten. This recipe combines them in an interesting way to create this snack. You should be careful during blanching – take out the lauki at the right time, before its soft and after it has changed its color, otherwise you won’t be able to cut it nicely. Also make sure to add salt and turmeric during blanching for flavour. If its ok to add chaat masala on top then that would make this snack more flavourful.

  • Cook time:
  • Prep time:
  • Serves: 2 people
  • Yields: 6 pieces
  • Lauki / sorakaya / bottle gourd – one small size
  • Boiled and mashed potato – one cup
  • Grated paneer – half cup
  • Salt – to taste
  • Amchur powder / dry mango powder – half tsp
  • Red chilli powder – half tsp
  • Turmeric powder – one-fourth tsp
  • Roasted jeera powder – three-fourth tsp
  • Saunf / fennel seeds – one-fourth tsp
  • Oil – three tbsp

Peal and cut the edges of lauki. Scoop out the inside pulp of lauki.It looks like cylinder shape. Put the scooped lauki in hot water (with little salt and turmeric) for blanching.


In a bowl, add potato, panner, saunf, jeera powder, turmeric powder, red chilli powder, amchur powder. Mix everything well.


Stuff the mixture tightly inside the lauki.


Cut into one inch thick pieces. Heat the oil in a pan, shallow fry them on low to medium heat, until you see golden spots on both the sides.

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