Lauki Paratha is a great way to use freshly grated bottle gourd in a whole wheat flatbread. Served with pickle and yoghurt for a nutritious meal!
Prep Time10 minutesmins
Cook Time20 minutesmins
Resting Time20 minutesmins
Total Time50 minutesmins
Course: Breakfast, Main Course, Snack
Cuisine: Indian
Servings: 8parathas
Author: Famidha Ashraf
INGREDIENTS
200gramsbottle gourdpeeled and grated
2 to 3green chilliesfinely chopped
1small-sized red onionfinely chopped (optional)
½cupchopped coriander leavesor dill leaves
1teaspooncarom seeds(or cumin or fennel seeds)
2cupswhole wheat flour
1tablespoonyoghurtoptional
1teaspoonsalt
1teaspoonghee
water(see notes)
gheefor 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 gourd, 2 to 3 green chillies, 1 small-sized red onion, ½ cup chopped coriander leaves, 1 teaspoon carom seeds, 2 cups whole wheat flour, 1 tablespoon yoghurt, 1 teaspoon ghee, 1 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!
Notes
Water quantity: It is important to let the flour and bottle gourd mixture rest so that the salt will release the moisture from the veggies used. Mix and add water only a tablespoon at a time and bring the dough together. You may not need more than ⅓ cup of water for this recipe. Sometimes, I required only 2 tbsp. This will depend on both the flour and the bottle gourd.