Lauki Paratha is an interesting way to use freshly grated bottle gourd in a whole wheat flatbread. Eat this with Indian pickle, yoghurt or dal for a clean homemade nutritious meal! Easy to make and happy to eat!
Bottle Gourd was introduced to me by my umma (mil) through her signature dish Louki Yoghurt Curry. As we love flatbreads, I had to make this yummy Indian flatbread stuffed with grated bottle gourd (lauki) and spices. Perfect for breakfast, lunch or dinner!
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Ingredients and Substitutions
The recipe is very basic and minimal. These ingredients are enough to let the star ingredient shine. But if you are serving someone who doesn't like lauki, then feel free to add more spices like red chilli, turmeric, or garam masala to the dough.
- bottle gourd: You may know this as Opo squash, Calabash, Long melon, or white-flowered gourd. In India, you will find it as Lauki or louki, Ghiya, Doodhi, Churanga or Chorakka. You can replace this with Zucchini or other similar squash.
- green chillies: I love the kick of green chillies, but you can add in some chilli flakes instead.
- green leaves: You may use dill leaves, coriander, mint, methi or parsley- any greens you have in hand or is in season.
- carom seeds: I sometimes replace them with cumin or crushed fennel.
- flour: I have used whole wheat flour (atta). Sometimes I have mixed a small quantity of besan (gram flour) for a variation.
- oil: ghee or butter or any cooking oil you prefer.
How to cut bottle gourd?
I have had my doubts on how to use this squash. For example, right at the moment when my knife meets the skin...a doubt arises "should the skin be peeled?" and once I cut it into half, another doubt arise "should the white spongy thing be retained or removed?" "how much can be retained?" So many different schools on how to use Louki!
What I learnt over the time is this:
- peel the skin and wash
- slice and discard the stalk end
- cut into half horizontally
- cut each half vertically to expose the inside
- remove the seeds along with the white sponge part using a spoon or knife
- wash again and keep immersed in fresh water until used. This prevents oxidation.
- You can store cut lauki immersed in water in an airtight box in the fridge for up to 3 days.
Instructions
How to make lauki paratha? Making lauki paratha is easy because the dough is made by mixing all the ingredients together. You just need to make balls, roll and cook for "roti" version or go another step of folding and rolling again for a layered "paratha". You can fold to triangle or to square. Grease with melted ghee between each folds to enhance the flavour.
Start by peeling and grating the bottle gourd. I like to grate into the large bowl in which I will be making the dough. You don't have to squeeze out the juice!
In a mixing bowl, combine the grated bottle gourd, chopped green chillies, chopped red onion, coriander or dill leaves, carom seeds, whole wheat flour, ghee and salt. You may add a dollop of yoghurt if you are making this well ahead.
Mix everything roughly without any water and let it rest covered for 15 to 20 minutes or more.
Bring the dough together with very little water if required as the juice from the lauki will continue to release. If the dough becomes sticky, then add some more flour and knead again. Let the dough rest covered for 20-30 minutes.
Roll the dough in a log and cut it into equal-sized portions using a knife.
Take each dough ball and knead or roll them into a smooth ball. Dust them with flour and keep them aside. At this stage, you can refrigerate the dough balls in a container for up to 2 days.
Shaping
Take one dough ball, flatten it slightly, and roll it out into a paratha using a rolling pin. Add a little ghee and spread it all over using your fingers or a pastry brush.
Fold the round paratha into a half-moon shape, so it looks like a half-circle. I like to dab some ghee on this surface too.
Cooking
Now, fold into a triangle by bringing one end towards the other edge. (I like to shape every dough ball to this stage before I heat the pan and roll again). Roll again with a rolling pin from centre to outwards on all three sides. Try not to make it too thin.
Heat a griddle or a flat pan over medium-high heat. Once it's hot, place the rolled paratha on it. Cook for a minute or so until you see small bubbles forming, then flip it over.
Spread some ghee on the cooked side and flip it again. Repeat the ghee application on the other side. Cook until both sides are golden brown and crispy.
Remove from the tawa, and your Lauki Paratha is ready to be enjoyed!
Variations
There are endless variations you can explore with Lauki Parathas. Here are a few tasty ideas:
- Spicy masala: If you like it hot, increase the number of green chillies or add some red chilli flakes. You can also up the spices by adding garam masala, chaat masala, turmeric powder, cumin or coriander powder to the dough mix.
- Fresh herbs: As already mentioned try adding different fresh herbs for different flavours. My favourite is dill leaves but you can also try with just mint leaves or coriander or fenugreek leaves.
- Flour: Why stick to whole wheat atta? Combine various flours like jowar, bajra, and oats with whole wheat for a healthier, multigrain option.
Equipment
You don't need any fancy equipment to make Lauki Parathas. Here's what you'll need:
- Grater: To grate the bottle gourd.
- Mixing bowls: For combining and kneading the dough.
- Knife and Chopping Board: For chopping green chillies and herbs.
- Rolling Pin (Belan): To roll out the paratha dough.
- Tawa: For cooking the parathas. A cast-iron pan works well.
- Spatula: To flip and press down the parathas while cooking.
Storage
You can make and store cooled lauki parathas in a container or wrapped in foil on the counter for a day or two. You may also refrigerate it for up to 3 days. If you plan to make a big batch, the best way is to freeze them.
To freeze, stack the cooled parathas with parchment paper or plastic wrap between each one to prevent sticking. Place the stack in an airtight freezer-safe container or a zip-top freezer bag. You can freeze lauki parathas for up to a month for best taste.
Thaw them for a couple of hours and reheat on a tawa or microwave until warm and soft.
FAQ
Yes, you can experiment with different flours like multigrain, bajra, or jowar for variations in taste and nutrition. Like I mentioned, don't add water until after resting the dough mixture so that the salt works through to release the moisture. Then add water just enough to bring the dough together. Also, depending on the flour, you may have to add warm water.
No, yogurt is optional but adds a slight tangy flavor and softness to the parathas. If you plan to make the dough a day ahead, then you may notice the grated lauki has turned grey. Yoghurt may prevent this from happening as it will protect it from oxidation.
Yes, you can prepare the dough and store it in the refrigerator for up to a day. It can save time when you're ready to cook. I would store them after dividing and smoothening the dough balls. Store the dough balls in a container without touching each other.
Honestly, I serve them with any curry I usually make from simple dal fry to pepper chicken gravy. You can also serve with fried eggs or paneer masala, etc. On days when I want a light meal, then a dollop of yoghurt and pickle is enough.
Absolutely! Just divide the dough into smaller portions and roll out mini parathas for bite-sized treats.
Lauki, or bottle gourd, is a low-calorie, nutrient-packed veggie with high water content (about 90%). While it's rich in fiber, vitamins, and minerals, its protein content is relatively low compared to sources like beans, lentils, tofu, meat, or dairy products.
Related
Looking for other recipes using squash vegetables? Try these:
Pairing
These are my favorite dishes to serve with lauki paratha:
📖 Recipe Card
Lauki Paratha | Bottle Gourd Flatbread
Ingredients
- 200 grams bottle gourd, peeled and grated
- 2 to 3 green chillies, finely chopped
- 1 small red onion, finely chopped (optional)
- ½ cup chopped coriander leaves, or dill leaves
- 1 teaspoon carom seeds, (or cumin or fennel seeds)
- 2 cups whole wheat flour
- 1 tablespoon yoghurt, optional
- 1 teaspoon salt
- 1 teaspoon ghee
- water, (see notes)
- ghee, for rolling and cooking
Instructions
Prepare the dough
- Take a large bowl and add the grated bottle gourd, whole wheat flour, chopped green chillies, red onion, fresh leaves, ghee, carom seeds and salt.200 grams bottle gourd2 to 3 green chillies1 small red onion½ cup chopped coriander leaves1 teaspoon carom seeds2 cups whole wheat flour1 tablespoon yoghurt1 teaspoon ghee1 teaspoon salt
- Mix everything and keep aside covered for 15 to 20 mins. The salt will extract the moisture from the grated bottle gourd and the yoghurt may keep the grated lauki from getting oxidized.
- Bring this mixture together with very little water if required as the juice from the lauki/bottle gourd will continue to release. If the dough becomes sticky, then add some more flour and knead again. Let the dough rest covered for 20-30 minutes.water
Shape
- Grease your fingers and divide the dough into 6 to 8 equal balls. Take a dough ball, dust the work area and the rolling pin with some flour and roll it out into a palm-size disc.
- Apply ghee and fold into half, then again apply ghee and fold into a triangle. You may shape it into a square by folding it halfway on all sides! Repeat this for all the dough balls and keep them aside covered.ghee
Cook
- Heat a griddle or tawa on medium to high flame. Take a folded dough ball and roll it to not too thin while dusting with flour when required.
- Place it on the hot tawa and flip it when you start seeing air bubbles. Apply ghee or butter generously and roast both sides until cooked. Use the spatula to press the sides to cook evenly. Remove from pan and place them in a cloth covered bread basket. You can also stack them up in a serving plate.
- Serve these parathas hot with some pickle, yoghurt, or chutney on the side. They make for a tasty and nutritious meal with some dal too!
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