A Smart Use for Kitchen Scraps
Bottle gourd, or lauki, is a staple in many Indian households, but its peels are almost always thrown away. Yet, these peels are packed with nutrients. They are a good source of dietary fibre, which aids digestion, and contain vitamins and minerals. Using
them to make kebabs is a fantastic way to embrace a zero-waste cooking philosophy, getting the most value out of your vegetables while creating something genuinely tasty.
Gathering Your Ingredients
This recipe uses common pantry staples to bring the humble bottle gourd peels to life. For a batch of about 10-12 kebabs, you will need: Peels from 1 medium bottle gourd (lauki), washed thoroughly ½ cup chana dal (split chickpeas), soaked for at least 2-3 hours 1 medium potato, boiled and peeled 1 small onion, finely chopped 1-inch piece of ginger, grated 2-3 cloves of garlic, minced 2 green chillies, finely chopped (adjust to your spice preference) A handful of fresh coriander leaves, chopped 1 teaspoon cumin powder ½ teaspoon garam masala ½ teaspoon turmeric powder 1 teaspoon red chilli powder Salt to taste 2-3 tablespoons of besan (gram flour) for binding * Oil for shallow frying
Step-by-Step Preparation
The key to a great kebab is a well-prepared base. First, pressure cook the washed bottle gourd peels and soaked chana dal together with a little salt and about half a cup of water. Cook for 3-4 whistles, or until the dal is completely soft. Once cooked, let the pressure release naturally. If there is any excess water in the cooker, turn the heat back on and cook until the mixture is dry. Allow it to cool down completely. Once cool, transfer the peel and dal mixture to a grinder or food processor. Pulse a few times to get a coarse, thick paste. Avoid grinding it into a very smooth paste, as a bit of texture is desirable for kebabs. Transfer this mixture to a large bowl. Add the boiled and mashed potato, finely chopped onion, ginger, garlic, green chillies, and fresh coriander.
Spicing and Shaping the Kebabs
Now it's time to add the spices. Tip in the cumin powder, garam masala, turmeric powder, red chilli powder, and salt. Mix everything together thoroughly. The boiled potato and cooked dal should provide enough binding, but if the mixture feels too wet or isn't holding its shape, add a couple of tablespoons of roasted gram flour (besan) to absorb the excess moisture. Let the mixture rest for about 15 minutes; this helps the flavours meld and makes the kebabs easier to shape. Lightly grease your palms with oil and take small portions of the mixture, rolling them into balls and then flattening them into the classic tikki or kebab shape.
Cooking to Golden Perfection
Heat a non-stick pan or a tawa over medium heat and add a few teaspoons of oil. Once the oil is warm, carefully place the kebabs on the pan, leaving some space between them. Don't overcrowd the pan. Fry them on medium-low heat for 4-5 minutes on each side, or until they are golden brown and crisp on the outside. Frying them on a lower flame ensures they cook through evenly without burning. Once cooked, transfer them to a plate lined with a paper towel to absorb any excess oil. For a healthier alternative, you can also bake the kebabs in a preheated oven at 180°C for 15-20 minutes, flipping them halfway through, until golden and crisp.
