Kakori Kebab

I am surprised to hear many people do not consume snake gourd. I don’t remember any vegetable that was avoided in my mom’s kitchen. We were strongly discouraged to have any favorism for a particular vegetable; we simply were not allowed to avoid a veggie though we are choosy at times about what is cooked with it. This starter recipe can actually get you started with eating snake gourd if you are not used to it.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves: Yields 15 kebabs approx


1.     Snake gourd – 1 medium sized
2.     Boiled and peeled potato – 1 large
3.     Capsicum – 1 small
4.     Bread crumbs – 1 cup
5.     Corn flour – 3 tbsp
6.     Cumin powder – ¼ tsp
7.     Pepper crushed – ¼ tsp
8.     Chaat masala – ½ tsp
9.     Chili powder – ¼
10.             Salt as per taste
11.            Lemon juice – 2 tbsp
12.             Cardamom powder – 1 pinch
13.            Sugar – ¼ tsp
14.            Oil for deep frying


Step 1: Peel and grate the snake gourd; mash the potato.
Step 2: Now in a mixing bowl, mix together all the ingredients except bread crumbs and oil.

Step 3: Check the taste and adjust consistency by adding bread crumbs to get a soft but not watery mix such that you can mould them with your fist.
Step 4: Shape them into finger length cylinders like in the picture below and roll them on bread crumbs. Repeat for the entire mix.

Step 5: Heat oil in a kadai and deep fry the kebabs until they get a nice brown color.

Step 6: Serve hot with ketchup or green chutney.

*You can prepare and refrigerate the rolled kebabs in advance to fry while serving; especially when made for guests we don’t want to do messy things in the last minute in front of them.

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