Lauki Paratha | Bottle Gourd Flatbread
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!
Servings: 8 parathas
Calories: 143.45kcal
Ingredients
- 200 grams bottle gourd peeled and grated
- 2 to 3 green chillies finely chopped
- 5 garlic cloves paste
- 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 teaspoon chaat masala optional
- 1 teaspoon salt
- 1 tablespoon yoghurt optional
- 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, crushed garlic, chopped green chillies, onion, fresh leaves, carom seeds, flour, spices and salt.200 grams bottle gourd, 2 to 3 green chillies, 5 garlic cloves, 1 small red onion, ½ cup chopped coriander leaves, 1 teaspoon carom seeds, 2 cups whole wheat flour, 1 teaspoon salt , 1 tsp chaat masala
- Add the ghee and yoghurt and take time to mix everything well. Keep aside covered for 15 to 20 mins.1 tablespoon yoghurt, 1 tsp ghee
- Bring this mixture together with very little water if required, as the juice from the 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.
Spices: You may add ½ teaspoon of red chilli, coriander and turmeric for a spicier version.
Nutrition
Serving: 1piece | Calories: 143.45kcal | Carbohydrates: 25.69g | Protein: 3.67g | Fat: 3.76g
