15/08/2026
Simple Gol Kaddu → Delicious Lahori Bhujia! 🌿🌶️
A humble vegetable transformed into a flavorful, spicy and completely dry Lahori-style Kaddu Bhujia. Perfect with hot roti, chapati or paratha! ❤️. We loved rice 🤭.
Gol Kaddu Bhujia — Lahori Style
Ingredients
• 1 kg round lauki/gol kaddu
• 3 tbsp cooking oil
• 1 medium onion, thinly sliced or diced
• 2 tomatoes, chopped. I used frozen
• 1 tbsp. garlic and ginger paste
• 2–3 green chillies, sliced
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
•½ tsp garam masala. I don't use it here.
• ½ tsp amchur powder or 1 tbsp lemon juice. I used jaggery instead to balance the acidity from tomatoes.
• ½ tsp salt, or to taste
• ½ tsp crushed coriander seeds
• Fresh coriander for garnish ang green chillies
Instructions
1. Prepare the kaddu: Peel the round kaddu, cut it open, and remove the seeds and soft centre. Cut into small cubes. If the kaddu is very young, I just diced it after removing skin.
2. Heat oil in a wide pan and add cumin seeds if you prefer.
3. Add sliced onion and fry until lightly golden.
Along with garlic and ginger paste.
4. Add chopped tomatoes, green chillies, turmeric, red chilli powder, cumin powder, and coriander powder.
5. Cook until the tomatoes become soft and the oil starts separating.
6. Add the cubed kaddu and mix well with the masala.
7. Cover and cook on medium-low heat for about 15–20 minutes. Kaddu releases its own water, so don't add water initially.
8. Remove the lid and cook uncovered until the excess moisture evaporates, and the bhujia becomes thick and dry if you need it.
9. Add cumin powder, crushed coriander seeds, garam masala, and amchur powder at this stage. Also, add the salt and jaggery.
10. Cook for another 2–3 minutes, gently stirring so the kaddu doesn't turn completely mushy.
11. Finish with fresh coriander and sliced green chilli.
Serve hot with roti, chapati, or paratha. 🌶️
We loved it with rice.
