Lauki ke Gatte

Another fine Bihari recipe by Mrs. Ranjana Lal.

Lauki ke Gatte
Preparation time
Cooking time


For 4 Person(s)


  • 500 grams lauki (also called Kaddu)
  • 1 cup(s) besan (gram flour)
  • 1.5 cup(s) yogurt, beaten
  • 0.5 teaspoon(s) turmeric powder
  • 2 Whole bay leaves
  • 2 Whole green chilies, finely chopped
  • 1 pinch(es) asafetida (heeng)
  • 2 teaspoon(s) red chili powder
  • 2 teaspoon(s) cooking oil
  • 2 teaspoon(s) coriander-cumin (dhania-jeera) powder
  • 0.5 teaspoon(s) cumin seeds (jeera)
  • 1 bunch chopped cilantro, for garnish
  • 1 cup(s) water
  • 1 teaspoon(s) salt, or as desired

Lauki ke Gatte Directions

  1. Grate the lauki, squeeze out the water from it and add besan, salt, 1 tsp. red chili powder, 1 tsp. dhaniya powder, and mix well to form soft dough.
  2. Shape into long cylinders (gattas), place them in a greased sieve, and keep this sieve over a pot of boiling water.
  3. Cover the sieve and cook until the gattas are cooked (see by piercing with a knife).
  4. When done cool and cut them into 1/2 inch pieces.
  5. Heat a non-stick pan, add the oil and hing, and then add jeera, and tej patta, when it splutters.
  6. Add the haldi, red chilli powder and the curds mixed with dhaniya powder and salt.
  7. Mix well and cook until the oil floats. Now add gattas and water and cook till a nice gravy is formed.
  8. Serve hot topped with chopped cilantro.