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Lauki Kofta Recipe: Kofta sabji is a popular dish in Indian homes, whether it's potato, bottle gourd, paneer, or mixed vegetable koftas. Its aroma and spicy gravy make every meal special. However, many people complain that their koftas turn out tight or hard, ruining both the taste and texture.

If this happens to you, there's no need to worry. By following a few simple tips and tricks, you can make soft and tasty koftas like the ones in the restaurant at home. These home remedies will not only make your koftas soft but also prevent them from breaking when dipped in the gravy. Let's learn some special tips that will give your koftas the perfect taste and texture.

Don't squeeze the vegetables completely.

If you're making bottle gourd or potato koftas, you'll likely grate them and squeeze them. When squeezing the vegetables, be careful not to squeeze out all the water. When the water from the vegetables evaporates completely, the koftas become dry.

Use Gram Flour Properly

People often mix the gram flour all at once while making koftas. This should never be done. When preparing the kofta mixture, add the gram flour little by little and mix. This will prevent the kofta mixture from becoming too tight.

Bind Properly

Do not mix the kofta mixture with your hands too tightly. If you mix the kofta mixture too tightly, your koftas will become too tight. Therefore, do not over-mix the kofta mixture. Prepare the mixture gently and form the koftas.

Do these things before frying

After preparing the koftas, never dip them directly into oil. This can cause them to burst. Instead, refrigerate the koftas for 10 minutes and then fry them. This will maintain their shape and will also make them crispy on the outside.

Maintain the correct oil temperature.

Frying koftas over high heat and boiling oil will leave them raw on the inside and burnt on the outside. Therefore, always fry koftas over low heat to ensure they are cooked evenly on both the inside and outside.

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