Lauki Ke Gatte Recipe – Whole Wheat Bottle Gourd Dumplings
Lauki Ke Gatte is a traditional Rajasthani dish that offers a perfect balance of flavors, combining soft, steamed dumplings made from bottle gourd (lauki) with aromatic tempering of spices. These whole wheat bottle gourd dumplings are light, healthy, and incredibly flavorful, making them an excellent choice for a snack, a light dinner, or even as an accompaniment to a larger meal like Gujarati Kadhi.
Ingredients
| Ingredients for Dumplings | Quantity |
|---|---|
| Bottle gourd (lauki) – grated | 1/2 |
| Whole wheat flour | 1-1/2 cups |
| Green chillies – finely chopped | 4 |
| Garlic – finely chopped | 6 cloves |
| Turmeric powder (Haldi) | 1/2 tsp |
| Red chilli powder | 1 tsp |
| Salt | As required |
| Coriander powder (Dhania) | 1 tsp |
| Coriander (Dhania) seeds | 1 tsp |
| Baking soda | 1 tsp |
| Water | As required |
| Coriander (Dhania) leaves – Few sprigs | Few sprigs |
| Ingredients for Tempering | Quantity |
|---|---|
| Onions – chopped | 2 |
| Curry leaves – Few sprigs | Few sprigs |
| Cumin seeds (Jeera) | 1/2 tsp |
| Mustard seeds | 1 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Dry red chillies | 3 |
| Sunflower oil | As required |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Servings: 3
Cuisine: Rajasthani
Course: Snack
Diet: Vegetarian
Instructions
-
Prepare the Dumpling Dough:
Start by adding the grated bottle gourd, whole wheat flour, green chillies, garlic, turmeric powder, red chilli powder, salt, coriander powder, coriander seeds, coriander leaves, and baking soda into a mixing bowl. Mix everything well. Gradually add water to form a dough. Be careful not to knead the dough too much; it should be soft but not overly sticky. If the dough feels too dry, add a little more water. -
Shape the Dumplings:
Pinch medium-sized portions from the dough and roll them between your palms to form elongated dumplings. If the dumplings are too large, you can cut them into half to make smaller-sized dumplings. The size should be manageable enough for steaming and tempering. -
Steam the Dumplings:
Prepare a steamer or a steaming setup in a large pot. Place the dumplings in the steamer and steam them for about 12 to 15 minutes, or until they are firm and a knife inserted into the center comes out clean. Steaming ensures that the dumplings cook thoroughly and retain their softness. -
Prepare the Tempering:
While the dumplings are steaming, heat some sunflower oil in a heavy-bottomed pan over medium heat. Add cumin seeds, mustard seeds, curry leaves, asafoetida, and dry red chillies to the pan. Allow the mustard seeds to crackle and the spices to release their aroma. -
Cook the Onions:
Once the spices are fragrant and the mustard seeds start crackling, add the chopped onions to the pan. Sauté the onions until they become soft and translucent, which should take about 4-5 minutes. -
Combine Dumplings with Tempering:
Once the onions are cooked, carefully add the steamed dumplings to the pan. Gently mix the dumplings with the tempering, making sure they are well-coated with the spices and onions. Cook for an additional 1-2 minutes, allowing the dumplings to absorb the flavors of the tempering. -
Serve:
Once everything is mixed and heated through, turn off the heat. Serve the Lauki Ke Gatte hot, garnished with fresh coriander leaves. You can enjoy this dish on its own or pair it with Gujarati Kadhi for a light, comforting dinner. It also makes for an excellent snack when served with Green Chutney.
This wholesome, flavorful dish is a perfect example of how simple ingredients like bottle gourd and whole wheat flour can be transformed into something extraordinary. Lauki Ke Gatte is a great addition to your snack repertoire, offering a nutritious yet satisfying bite that everyone will enjoy.
