Lauki Paratha or Bottle Gourd Flatbread is a healthy paratha prepared using lauki,spinach, few spices and wheat flour.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Breakfast, Main Course
  • Cuisine: Indian

Ingredients

  • 1.25 cup whole wheat ((or multigrain flour))
  • 1 cup lauki (bottle gourd) ((peeled and grated))
  • 1/4 cup palak (spinach)
  • 1 teaspoon ginger (grated)
  • 2 green chilies (finely chopped)
  • 2 tablespoons coriander leaves (finely chopped)
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon jeera (cumin) powder
  • 1/2 teaspoon amchur powder
  • salt (to taste)
  • 1 tablespoon oil
  • water (if necessary)

Method

  1. Peel and grate lauki and squeeze out the juice from the lauki. Do not throw away the water, reserve water to knead dough or for making curry.
  2. In a bowl, add wheat flour, squeezed grated lauki, chopped spinach (palak), coriander leaves, ginger, green chilies, garam masala, amchur powder, jeera powder, oil, and salt. Mix well.
  3. Lauki will ooze out some water hence be careful while adding extra water and make a smooth (but not sticky) dough. Smear little oil on the dough and let it rest for only 5 mins. Do not rest it for more time, the dough becomes very soft. Note: I didn't add extra water for preparing the dough.
  4. Make balls from the dough. I was able to get six balls.
  5. Roll the parathas semi-thick/ thin by dusting some dry flour.
  6. Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side drizzle some ghee or oil on top. Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
  7. Serve Lauki ka paratha (sorekai paratha) with curd, pickle, raita, ketchup, or any gravy of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.