Prepare your taste buds for an extraordinary culinary journey as Chef Saransh Goila introduces you to his take on Lauki Bora. This delightful recipe combines the humble lauki (bottle gourd) with a flavorful, rich stuffing of chana dal, creating a dish that’s crispy on the outside and soft and savoury on the inside. Ideal for celebrating Shubho Noboborsho, or any regional New Year festivities, this dish is a vibrant way to enjoy lauki in a way you may have never experienced before.
Chef Goila’s Lauki Bora Steals The Show
Lauki Bora is a delectable and innovative recipe that brings a unique twist to the traditional use of lauki (bottle gourd) in Indian cuisine. This dish showcases Chef Goila’s creativity and expertise in bringing together traditional ingredients in a contemporary manner, offering an exciting way to enjoy lauki in a new and delicious way. It combines comfort food with a gourmet touch, making it a must-try recipe for anyone looking to celebrate with flavorful and innovative dishes.
The Perfect Recipe For Shubho Noboborsho
Ingredients:
For the lauki and stuffing:
- 1 lauki (bottle gourd), peeled and sliced
- 1/4 cup fresh coconut
- 1/4 cup chana dal, boiled
- 2 tbsp. soaked yellow mustard seeds
- 2 green chillies
- 1 tsp. sugar
- Salt, to taste
- 1 tbsp. mustard oil
For the batter:
- 1/2 cup maida (all-purpose flour)
- 1/4 cup sooji (semolina)
- 1 tbsp. poppy seeds
- 1/2 tsp. haldi (turmeric) powder
- Salt, to taste
- 1 tsp. sugar
- Water, as needed
Method:
- Peel the lauki and slice it into rounds of about 1/2-inch thickness. Make a horizontal incision in each slice without cutting all the way through, creating a pocket for the stuffing.
- Bring a pot of water to a boil and blanch the lauki slices for a minute or two until just tender. Drain and set aside.
- In a blender, combine fresh coconut, boiled chana dal, soaked yellow mustard seeds, green chillies, sugar, and salt to taste. Blend into a smooth paste.
- Heat mustard oil in a pan over medium heat. Add the paste and cook until the mixture thickens. Remove from heat and set aside.
- In a mixing bowl, combine maida, sooji, poppy seeds, haldi powder, salt, and sugar. Add water gradually to form a smooth batter of pouring consistency.
- Once the lauki slices are cool, stuff each one with the chana dal mixture, filling the pocket you created earlier.
- Heat oil in a frying pan over medium heat. Dip each stuffed lauki slice in the batter, coating it evenly, and fry until golden brown and crispy (or, as Chef Saransh Goila calls it, GBC – golden, brown, and crispy).
- Serve the fried lauki hot with your choice of dal chawal, matra, or ghugni chawal for a truly delightful meal.
Enjoy the delicious and innovative Lauki Bora with your loved ones as you celebrate Shubho Noboborsho and other festivities across India!
Cover Image Courtesy: Chef Saransh Goila/Instagram