Lauki Ka Parantha
I know a lot of people, especially kids, who dislike lauki, or bottle gourd. However, I assure you that after tasting this Lauki ka Paratha, you will want to come back frequently. This parantha is wholesome and delicious Indian flatbread stuffed with grated bottle gourd and aromatic spices. It’s a smart way to sneak veggies into your meal while enjoying a comforting, lightly spiced dish. The dough is enriched with gram flour, kasoori methi, and ghee, giving it an earthy aroma and soft texture. Serve these yummy parantahs with your choice of raita to hava a — this dish makes for a nourishing breakfast, lunch, or even a light dinner.
Ingredients
Method
Prepare the Dough
- In a wide mixing bowl, add wheat flour, gram flour (besan), salt, kasoori methi, ajwain, and melted ghee.
- Grate the bottle gourd and sprinkle some salt over it. Let it sit for a few minutes to release water.
- Squeeze out the lauki water and use it to knead the dough. Add extra water only if needed.
- Knead into a soft dough and let it rest for 10 minutes.
Prepare the Stuffing
- To the grated lauki, add cumin seeds, chopped green chilli, onion, coriander leaves, red chilli powder, chaat masala, salt, ginger, and a pinch of hing (heeng).
- Mix well. The moisture from the lauki and onions will soften the mixture naturally.
- Add 1–2 tablespoons of wheat flour to bind the mixture slightly, if too wet.
Stuff, Roll and Cook the Parathas
- Divide the dough into equal portions and roll each into a smooth ball.
- Roll out a dough ball into a small disc using dry flour for dusting if needed.
- Place a spoonful of stuffing in the center and carefully seal the edges by bringing them together.
- Gently flatten the stuffed dough ball and roll it out into a paratha, ensuring the filling doesn’t break through.
- Heat a tawa (griddle) on medium-high heat.
- Place a rolled paratha on the hot tawa and cook until golden brown spots appear on both sides.
- Drizzle ghee or oil on both sides while cooking for a crispy texture.
- Repeat with the remaining dough and stuffing.
Notes
- Choose Fresh Lauki: Use a tender and fresh bottle gourd for best results. Older or fibrous lauki can have a bitter taste and won’t soften well in the stuffing.
- Salt the Lauki First: Always salt the grated lauki and set it aside for a few minutes. This draws out excess water, which you can use to knead the dough — adding both flavor and nutrition.
- Avoid Watery Stuffing: If the stuffing becomes too wet, mix in 1–2 tablespoons of wheat flour or besan to absorb the moisture. This will prevent the paratha from tearing while rolling.
- Rest the Dough: Letting the dough rest for 10–15 minutes improves its elasticity and makes rolling easier.
- Rolling Tip: Dust with dry flour lightly while rolling. If the paratha tears, gently pinch it back together or chill the stuffing for a few minutes before use.
- Cooking with Ghee: Cooking the parathas in ghee enhances the flavor and gives them a crispy, golden finish. However, you can use oil or skip the fat for a lighter version.
- Spice Level: Adjust green chilli and red chilli powder to taste. You can even add a pinch of garam masala for extra warmth.
- Serving Suggestion: These parathas pair perfectly with any raita of your choice, particularly Sannata Raita. You can also serve it with plain curd, or even mango pickle. Add a cup of chai for a complete desi breakfast or lunch.
- Make Ahead: You can prepare the dough and stuffing ahead of time and store them separately in the refrigerator for up to 1 day. Assemble just before cooking for the freshest taste.
- Vegan Option: Replace ghee with oil and skip curd-based raita — instead, serve with mint-coriander chutney or a tangy tomato relish.