Lauki (Bottle gourd) and Paneer Patties is a baked, healthy, low-carb and spicy, gluten-free snack, which one may also stuff in a sandwich.
Lauki or Bottlegourd Kofta is a popular dish in northern India where Lauki is grated, mixed with spices and Besan (gram/chickpea flour) then deep-fried and added to the onion-tomato gravy. My mom’s Lauki-kofte was out-of-this world, and it inspires these baked Lauki-paneer patties. I hope you like them!
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Why make Lauki and Paneer Patties?
Make them because they are nutritious – they are rich in protein and very low in Carbs. Also, they are easy to make and store well. Lastly, they make a quick healthy snack or breakfast! You may bake them or shallow-fry them in a paniyaram pan, stuff in a sandwich, or have them as-is for a snack. Here are other healthy snacks that you may make and store on a weekly basis.
Make and Store Snacks
Low-carbohydrate Snacks
How to make Lauki and Paneer Patties kid-friendly?
In the recipe, I have used chopped chili and coriander leaves. I also make them with all ingredients blended/chopped in a blender so that my son doesn’t get chili or coriander separately in a bite, yet enjoys the flavor. You may try either one, depending upon your child.
How to make Lauki and Paneer Patties Vegan?
To make these ‘Lauki-paneer patties’ vegan, one may use cooked chickpeas instead of paneer (Indian Cottage Cheese), and they would come close to tasting like falafel. Also, please replace ghee with the plant-based oil of your choice.
How to make Lauki and Paneer Patties?
Step-by-Step Instructions
Serves:
10-12 patties
Ready In:
1 hour
Diet:
Vegetarian, Gluten-Free
Ingredients
- 1 medium Lauki or Bottlegourd: 1.5-2 cups of grated lauki
- 2 cups grated paneer (Indian Cottage Cheese)
- 4 tbsp Besan (Gram flour/chickpea flour), for binding
- 4 medium garlic cloves, finely chopped
- 2-inch ginger, peeled and finely chopped
- 2 green chili, finely chopped, per taste (I use Serrano pepper)
- 2 teaspoon turmeric
- 1/2-1 teaspoon salt per taste
- 1 tbsp coriander powder
- A handful of coriander leaves, finely chopped
- 1-2 tbsp ghee for greasing
Step 1. Peel and chop Bottlegourd/Lauki coarsely and grind it using a blender or a hand grater.
Step 2. Squeeze out the water gently-you may use a muslin cloth or squeeze it by hands. We do not intend to drain the water out entirely and want the Lauki to be damp.
Step 3. Add grated paneer, grated Lauki, finely chopped garlic, ginger, chili, chopped coriander leaves, and spices to a mixing bowl and fold them all together using a spoon or a whisk.
Step 4. Add besan/chickpea flour and mix with other ingredients: batter should be soft and good to form patties.
Step 5. On a flat baking tray, place a parchment paper, grease with ghee, and place patties separately.
Step 6. Set the oven to 370 deg F. When hot, put the tray with parchment paper and patties. Let one side bake for 15-18 minutes.
Step 7. Now take the tray out (be careful with the hot tray.) Gently lift the end of the parchment paper and flip all patties with a spatula’s help. They might still be soft, so please be careful with flipping them.
Step 8. Bake for another 15-18 minutes until the patties are done. Please check in the middle and take them out when they are golden brown. Let them cool down and then take them off the paper. Serve or store in an air-tight container in a refrigerator. They can last for 2-3 days.
Expected Questions for making Lauki and Paneer Patties
1. Can I air-fry the Lauki-Paneer patties?
Certainly so.
2. The Patties crumble when I try to turn them from the parchment paper.
If the patties have a large amount of water, they could be really soft and crumble. Therefore, make sure to drain some before making them. Also, be gentle while flipping them.
3. With what can I replace Lauki/Bottlegourd?
You may use Zucchini or Broccoli in its place.
4. Can I pan-fry these patties?
Yes, you may. You may also use a paniyaram pan to make bites from the lauki-paneer batter.
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Lauki and Paneer Patties
Ingredients
- 1 medium Lauki or Bottle gourd
- 2 cups Paneer grated
- 4 tbsp Besan Gram Flour or Chickpea flour
- 4 medium garlic cloves finely chopped
- 2 inch ginger peeled and finely chopped
- 2 green chili per taste, finely chopped (I use Serrano pepper)
- 2 teaspoon turmeric
- 1-2 teaspoon salt per taste
- 1 tbsp coriander powder
- coriander leaves finely chopped
- 1-2 tbsp Ghee for greasing
Instructions
- Peel and chop Bottlegourd/Lauki coarsely and grind it using a blender or a hand grater.
- Squeeze out the water gently-you may use a muslin cloth or squeeze it by hands. We do not intend to drain the water out entirely and want the Lauki to be damp.
- Add grated paneer, grated Lauki, finely chopped garlic, ginger, chili, chopped coriander leaves, and spices to a mixing bowl and fold them all together using a spoon or a whisk.
- Add besan/chickpea flour and mix with other ingredients: batter should be soft and good to form patties.
- On a flat baking tray, place a parchment paper, grease with ghee, and place patties separately.
- Set the oven to 370 deg F. When hot, put the tray with parchment paper and patties. Let one side bake for 15-18 minutes.
- Now take the tray out (be careful with the hot tray.) Gently lift the end of the parchment paper and flip all patties with a spatula’s help. They might still be soft, so please be careful with flipping them.
- Bake for another 15-18 minutes until the patties are done. Please check in the middle and take them out when they are golden brown. Let them cool down and then take them off the paper. Serve or store in an air-tight container in a refrigerator. They can last for 2-3 days.
