lauki pakora recipe, how to make lauki pakoras | lauki recipes

Lauki pakora recipe – this is another variation of pakora which I make with lauki or bottle gourd/opo squash. Whenever I get lauki/dudhi then I am not able to use it completely in one recipe. So there is always a leftover lauki.

When I made the lauki chana dal sabzi then the leftover lauki was used to make these delicious lauki pakoras. The method of making these lauki pakoras is almost same as we usually make Pakoras at home. In this recipe, you have to first grate the lauki and then squeeze the juice by pressing the grated lauki with palms. This juice is mixed with the gram flour to make the batter. Thus you don’t need to add water to make the batter.

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lauki pakora recipe, bottle gourd fritters

Its not necessary to squeeze the juice but I prefer this way as you are in control. Or else the batter might become too thin and it becomes little difficult to make the lauki pakoras. Although I have made the pakoras without squeezing the juice also. But I generally prefer to squeeze the lauki juice as we do in case of making mooli parathas as well.

If you do not have access to lauki or opo squash, you can also make these fritters with zucchini.

You can Serve these lauki pakora with tomato sauce, coriander chutney or mint chutney or any other green chutney.

lauki pakora recipe, bottle gourd fritters

If you are looking for more Pakoras REciPEs then do check:

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Lauki Pakora

5 from 3 votes
Lauki pakora are lightly spiced bottle gourd fritters made with gram flour or besan.
lauki pakora recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)


  • 1.5 cups grated lauki (ghia or dudhi or bottle gourd or opo squash)
  • ¼ cup finely chopped onion or 1 small onion, finely chopped
  • 1 cup besan (gram flour)
  • ½ inch ginger + 1 green chili - crushed fine in a mortar-pestle
  • a generous pinch of turmeric powder
  • a generous pinch of red chili powder
  • a generous pinch of garam masala powder
  • a pinch of asafoetida (hing)
  • salt as required
  • oil for deep or shallow frying


  • Rinse, peel and grate the lauki/bottle gourd.
  • Squeeze the grated lauki with your palms and remove the juice in a bowl.
  • Take the squeezed lauki in a separate bowl.
  • Add all the rest of the ingredients mentioned above except oil.
  • Add the juice as required and make a thick batter.
  • If the batter looks very thick and dry like, you can add some water in case the juice has got over.
  • Heat oil in a kadai or pan.
  • Drop spoonfuls of the pakora batter in medium hot oil.
  • Fry the pakoras till crisp and golden.
  • Drain the pakoras on kitchen paper towels to remove excess oil.
  • Serve lauki pakoras hot with coriander chutney or tomato sauce or mint chutney or with any green chutney.


1. You can adjust the spices as per your preference.
2. You can make these pakoras with zucchini as well.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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3 comments/reviews

  1. lauki pakoras Wow… Dish looking very nice, mouthwatering.
    Definitely i will try these. 🙂

  2. Hi Dassana, Commenting here after a long time, It is really hard to manage blog with full time job. Anyways I have never tried Lauki pakora, but yours looks so tempting. I have to try it now. I agree with you that One should include lauki in their diet as it is very healthy.

    • hi kanan
      yes, i agree blogging these days need lot of time and it is kind of becoming a full time job in itself. even i hardly get time to comment on any blog.
      glad to see your comment after a long time.
      happy new year to you and your family in advance