Recipe by
Total Time:
15 minutes
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 500 gms. Bottle gourd (doodhi)
  • 2 tsp. salt
  • 3 cloves garlic
  • 4 tbsp. spinach
  • 1 cup paneer, grated
  • 2 medium sized onions, chopped
  • ¼ cup green peas, shelled and boiled
  • 2 green chillies, chopped
  • 2 tbsp. cumin powder
  • 1 tsp. dried mango powder (amchoor)
  • ½ tsp. green cardamom powder
  • 3 tbsp. fresh breadcrumbs
  • Oil for shallow frying
  • 1 tbsp. fresh coriander, chopped
  • 1 lime, cut into wedges


  • Peel the bottle gourd and chop it roughly.
  • Transfer to a pan and add a pinch of salt and just enough water to cover.
  • Cook on medium heat, till tender.
  • Drain and refresh in cold water.
  • Drain the gourd thoroughly and put it in a bowl. Squeeze out the juice from the garlic and blend with the spinach, till smooth.
  • Add to the bowl containing the gourd with the remaining ingredients for the kebabs.
  • Mix thoroughly till it blends well.
  • Remove the kebab mix from the refrigerator and bring to room temperature. Divide the kebab mix into 6 equal portions and roll them into balls.
  • Flatten them slightly to form round patties,
  • Heat the oil in a non stick frying pan and shallow fry the patties on both sides, till evenly cooked and golden brown. Drain on kitchen paper.
  • Arrange the kebabs on a serving platter and sprinkle coriander leaves on top.
  • Serve hot with lime wedges and green chutney.