Delicious Lauki Kachori Recipe for Kids and Adults

Transform bottle gourd into a delightful snack with this Lauki Kachori recipe! Perfectly crispy on the outside and soft on the inside, these kachoris are a hit with both kids and adults. Ideal for evening tea or special occasions, this recipe guides you through the preparation step-by-step. Learn how to make these delicious treats and serve them with green coriander chutney for an unforgettable taste experience.

By Narendra Chaudhary Oct 14, 2026, 14:04 IST

Lauki Kachori: A Tasty Snack for Everyone

Kids often shy away from dishes made with bottle gourd (lauki), but transforming it into *kachoris* can change their minds—these treats are simply delightful.

These *kachoris* boast a crispy exterior while being soft and flavorful on the inside. They make a perfect snack for evening tea or special gatherings. Here’s how to prepare Lauki Kachori.

Recipe for Lauki Kachori

Total time: 35 mins
Preparation time: 15 mins
Cooking time: 20 mins
Course: Snacks
Calories:
Servings: 2 people
Cuisine: Indian

Ingredients:
Wheat flour: 2 cups
Semolina (sooji): 1/2 cup
Oil or ghee (for shortening): 3 to 4 tablespoons
Carom seeds (ajwain): 1/2 teaspoon
Salt: To taste
Grated bottle gourd (lauki): 1.5 cups
Gram flour (besan): 2 to 3 tablespoons
Green chilies: 2
Ginger: 1 inch piece
Cumin seeds: 1/2 teaspoon
Fennel seeds (saunf): 1 teaspoon
Coriander powder: 1 teaspoon
Red chili powder: 1/2 teaspoon
Dry mango powder (amchur) or lemon juice: 1/2 teaspoon
Garam masala: 1/4 teaspoon
Fresh coriander leaves: 2 tablespoons
Oil: 2 tablespoons
Oil: For frying

Preparation Method:

Begin by mixing the wheat flour, semolina, carom seeds, and salt in a bowl. Incorporate 3–4 tablespoons of oil or ghee and blend well with your hands.

Next, knead the dough by gradually adding lukewarm water until it reaches a consistency that is neither too soft nor too hard. Cover the dough and let it rest for 15–20 minutes.

Grate the bottle gourd and squeeze out any excess moisture.

In a pan, heat two tablespoons of oil, then add cumin seeds, green chilies, and grated ginger, sautéing for a few seconds.

Stir in the gram flour (besan) and lightly roast it over low heat. Then, add fennel powder, coriander powder, red chili powder, garam masala, and dry mango powder (amchur).

Incorporate the grated bottle gourd and salt, cooking over medium heat for 3–4 minutes while stirring continuously until the moisture evaporates and the filling is ready.

Finally, mix in the finely chopped fresh coriander leaves and allow the filling to cool.

Knead the rested dough again until smooth, then divide it into small, equal-sized balls.

Take one dough ball and roll it into a small *puri* (flat disc), ensuring the edges are thinner than the center. Place 1 to 1.5 teaspoons of the prepared filling in the center.

Gather the edges towards the center and seal them tightly to prevent any filling from leaking during frying.

Heat oil in a pan over medium heat and fry 3–4 *kachoris* at a time.

Once they float to the surface, flip them and fry on medium-low heat until they are golden brown and crispy on both sides.

Remove the fried *kachoris* and place them on tissue paper to absorb excess oil.

Serve your hot, crispy *kachoris* with green coriander chutney.