Lauki paratha recipe – paratha made using bottle gourd, mild spice powders and whole wheat flour. I use bottle gourd to make curry, kootu, pappu, halwa and few other dishes. I also make these bottle gourd paratha mostly for the lunch box or sometimes even for lunch on the weekends. They can be served with any chutney or curry.
How to make lauki paratha with step by step photos
1. Wash, peel and grate bottle gourd.
2. Add flour, grated gourd, coriander leaves, garam masala, green chili or chilli powder and salt.
3. Mix all the ingredients slowly. As we knead, moisture begins to release from bottle gourd and the flour binds with its own moisture. But if the gourd is not juicy, you may need to sprinkle little water to make a soft dough. Add oil and knead again to a pliable dough. Set aside for 30 minutes.
4. Make balls of equal sizes. Flour the rolling area and sprinkle flour on the balls and flatten them.
5. With a rolling pin roll them slightly thicker than we roll a roti. You can even make layered paratha or triangle paratha. Finish making all the parathas.
6. Heat a tawa and fry the paratha. When you see bubbles over the paratha, flip it to the other side.
7. Gently press with a wooden spoon, paratha puffs slightly. Smear little ghee and fry until you see brown spots meaning it is cooked.
Stack parathas to keep them soft.
Serve with chutney or curry.
- 1 ¼ cups grated lauki / bottle gourd / sorakaya
- 2 heaped cups whole wheat flour / atta
- ¼ tsp garam masala powder
- Red chili powder as needed optional
- Few coriander leaves
- Salt as needed
- 1.5 tsp oil
- Ghee as needed
- Add all the ingredients to a bowl except ghee and oil.
- Begin to knead well. The moisture begins to release from gourd and helps to bind the flour. If needed can sprinkle little water.Add oil and knead to a pliable dough.
- Set aside for 30 minutes. Make equal sized balls.
- Flour the rolling area and begin to roll the balls one after the other.
- Sprinkle flour as needed and roll to paratha, slightly thicker than phulka.
- When all the parathas are done rolling, then heat a pan .
- Place a paratha and begin to cook.
- When tiny bubbles begin to arise, then flip and cook on the other side till brown spots are visible. Smear ghee as needed.
- Finish toasting all the parathas. Stack them to keep soft.
- Serve with raita or curry.