Lauki Ke Kebab | How To Make Kebab | Veg Kebab Recipe | Starter Recipe | Ruchi

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Learn how to make Lauki Ke Kebab at home with our Chef Ruchi Bharani

Lauki Ke Kebab Ingredients:
1 cup Gram Flour (roasted)
1/4 cup Split Chickpeas (soaked & ground coarsely)
1 tsp Coriander & Cumin Seeds Powder
1/2 tsp Red Chilli Flakes
1 tsp Carrom Seeds
1/2 tsp Garam Masala
1/2 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
1/2 tsp Raw Mango Powder
1/2 tsp Cumin Seeds Powder (roasted)
2 Green Chillies (finely chopped)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 Onion (finely chopped)
Coriander Leaves (chopped)
Salt (as per taste)
750 gms Bottle Gourd (grated & squeezed)
2 tbsp Hot Oil

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Host: Ruchi Bharani
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Kebabs are various cooked meat dishes with their origins in Middle Eastern cuisine. Numerous variants are popular around the world.
In many parts of Asia, the Muslim world, and in Indian English and the languages of the Middle East, a kebab is any of a wide variety of grilled meat dishes. Some dishes ultimately derived from Middle Eastern kebab may have different names in their local languages, such as the Chinese chuan. In North America, a kebab is commonly the classic shish kebab or shashlik – small cubes of meat cooked on a skewer – or, outside of North America where it is better known as gyros, the more recent and now-ubiquitous fast-food doner kebab