Lauki Paratha [Bottle Gourd Flatbread]

  • Post last modified:November 1, 2022
  • Post author:
  • Post comments:2 Comments

 This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Thank you for your support!

Sharing is caring!

Lauki Paratha – This Indian flatbread is healthy, delicious, and adaptable! Perfect for breakfast or lunch boxes! Learn to make this delicious savory Indian flatbread that you can enjoy any time of the day.

 

lauki paratha

 

LAUKI PARATHA

Lauki paratha is a healthy and delicious Indian savory flatbread made with the goodness of freshly grated bottle gourd (Opo squash) and whole wheat flour. These lauki parathas are perfect as breakfast or even snacks with your evening tea/coffee. Stays good for up to a week, and freezes well!

These lauki parathas are adaptable and perfect for any time of the day. They are nutritious with mildly flavored with hints of sweetness. Serve this healthy and delicious paratha with Tomato Chutney, yogurt, Homemade Strawberry Jam, or a piping hot cup of tea.

Lauki paratha is made with a combination of flour like whole wheat, besan (chickpea flour), optional bajri flour (Millet flour), or Jowar ( Sorghum Flour ), freshly grated lauki or bottle gourd, and some Indian spices.

Paratha can be made with different veggies like fresh fenugreek leaves, lauki ( bottle gourd ), beetroot, or fresh leafy vegetables. Depending upon the ingredients used the taste and texture of the paratha may vary.

I have shared a few paratha recipes on my blog. Palak paratha, tofu paratha, multigrain methi thepla, and microgreens methi thepla recipes are on my blog. Let me know in the comments below if you would like me to share any specific paratha recipe.

 

lauki paratha

 

INGREDIENTS FOR LAUKI PARATHA

Lauki: I used grated bottle gourd or opo squash about 2 cups for this recipe. You can substitute Zucchini or yellow squash instead of lauki.

It is important to note here that lauki releases a lot of moisture. Do not keep the dough for a long time.

Atta (Wheat Flour): I used 100% whole wheat flour, atta from an Indian grocery store. You can also use multigrain flour for this recipe.

Besan: Along with whole wheat flour, I used some chickpea flour for added flavor. Chickpea flour is used in a very small quantity, do not add too much or the paratha will turn out dry.

Bajra or Jowar: Besides atta and besan, you can also add some Millet flour or Sorghum flour. It is optional, but you can add some for added flavor and nutrient value.

Green chili: I used Thai green chili for some heat. You can also use a Serrano chili or any mild chili.

Ginger: I have used organic ginger, about 1/4 inch. You can also use some ground ginger.

Cilantro: A handful of cilantro for some fresh flavor. You can also use any greens like fresh methi leaves, spinach leaves, or fresh dill.

Ajwain (Carom seeds): For some flavoring, it also helps with digestion. You can also use some cumin seeds.

Dry Spices: To season the paratha, I have used some basic Indian spices – coriander powder, red chili powder, and turmeric powder. Feel free to use spices as per taste.

Ghee (oil): Feel free to use ghee or oil to your liking. For vegan, use oil.

 

lauki paratha

 

DIRECTIONS FOR LAUKI PARATHA

Step by step of how to make lauki paratha or bottle gourd flatbread.

KNEAD DOUGH FOR LAUKI PARATHA

Add all the ingredients to a large bowl. Mix well. Gradually add water and bind the dough into a firm dough. Apply a teaspoon of oil, cover, and let the dough rest for 5-10 minutes.

Note: As the dough rests, it will become soft due to the moisture from the lauki.

ROLL LAUKI PARATHA

Knead the dough again a couple of times. Divide the dough into 10-12 equal portions, and shape it into balls. Keep it aside.

Take a ball, and dust it with some flour. Place the ball on a rolling surface, and with the help of a rolling pin, roll the ball into a 7-8 inch circle.

Note: Dust the work surface with some flour, as needed.

COOK LAUKI PARATHA

Heat a cast-iron tawa or griddle. Place the rolled paratha on the Tawa, and cook it over medium heat.

Drizzle some oil or ghee as needed and cook on both sides. Gently press the paratha with a spatula for even cooking.

Place the paratha in a food warmer lined with a paper towel or a tea towel.

Repeat the process with the remaining dough.

Enjoy lauki paratha with Tomato Chutney, yogurt, Homemade Strawberry Jam, or a piping hot cup of tea.

 

lauki paratha

 

LAUKI PARATHA VARIATIONS

There are a few variations to this recipe, that I usually make. My family enjoys a variety of vegetables, so I include them in my paratha. From plain paratha to one with veggies.

I like to add seasonal veggies to make the paratha dough, adding flavor and nutrient value to it. During the summer, I like to add mooli (radish), carrots, cabbage, and beetroot for a nice flavor. The winter months are great for adding leafy greens such as spinach, dill, or fresh methi leaves.

MOOLI PARATHA

If you like stuffed mooli paratha and find it hard to make. Then try adding mooli to the dough, you will love this recipe. Mooli paratha is yet another winner with its simple, rustic flavor. Use a small grated mooli, about 2 cups to prepare the dough. Like lauki, mooli releases a lot of moisture. Do not keep the dough for very long. I like to add some garam masala to the mooli paratha for that extra flavor.

VEGGIES PARATHA

Veggies like cabbage, carrot, and beetroot, add a nice color and flavor to the paratha. Simply grate the veggies finely and add them to the dough. Enjoy veggies paratha with some yogurt for a complete meal.

LEAFY GREENS PARATHA

Spinach, fresh methi leaves or dill, all are a great addition to this lauki paratha. I finely chop the greens and add it to the dough.

MINT PARATHA

Skip the lauki and add fresh mint leaves to make mint paratha. You can use about 2 tablespoons of dried mint leaves. We love mint paratha with some Baingan Bharta or tomato chokha.

KASURI METHI PARATHA

Fresh methi leaves can be replaced with dried fenugreek leaves known as Kasuri methi. Add about 2 tablespoons of dried Kasuri methi to make the dough. Serve paratha with some half-fried egg.

 

lauki paratha

 

TIPS FOR SOFT LAUKI PARATHA

The consistency of the dough is very important. It is neither too wet nor too dry. It should be semi-soft, and non-sticky. If the dough is sticky, mix a tablespoon of flour at a time, to achieve a non-sticky dough consistency. If you feel the dough is too dry, add 1-2 tablespoons of water, and foam it into a soft dough.

It is important to rest the dough for 5-10 minutes. Resting the dough allows the gluten in the dough to relax, and makes it easier to work with the dough.

Heat the tawa or griddle over medium heat and then place the paratha on it. Before cooking on a cast-iron tawa or griddle, make sure it is well seasoned.

Cook the paratha on medium heat for even cooking. Apply some ghee/oil as needed, for moist, soft paratha.

Place the paratha in a food warmer lined with a paper towel or a tea towel.

FAQs

WHY REST THE DOUGH

Resting the dough for 5-10 minutes allows the gluten in the dough to relax, and makes it easier to work with the dough. The dough is much easier to roll once it has rested.

CAN I USE ANY OTHER FLOUR

You can use other flours like Jowar ( Sorghum Flour ), Bajri ( Millet Flour ), Amaranth flour, Oats flour, Buckwheat Flour, Brown Rice Flour, Almond Flour, and Besan ( Chickpea flour ) in combination with Atta (whole wheat flour ).

Typically, the ratio of atta ( whole wheat flour ) is higher, around 70%.

CAN I ADD LEAFY GREENS

Yes, you can add greens like spinach, fresh methi leaves, or dill along with lauki. You can use one or a combination of greens to enhance flavor and nutritional value.

WHY IS MY THE PARATHA NOT SOFT

A combination of atta ( whole wheat flour ) and besan ( Chickpea flour ), plays an important role in determining the taste and texture of the paratha. Besan is added in a very small quantity. If you end up adding more besan, the paratha may turn dry or hard.

Apply some oil while roasting the paratha. Oil helps moisten the theplas and keeps them soft and not too dry.

Cook paratha on medium to low heat, for best results.

CAN I USE THE DOUGH THE NEXT DAY

I would not recommend using the leftover dough the next day, as lauki in the dough release moisture, and the dough turns soft and discolored. You can partially cook the paratha and store it.

CAN I PARTIALLY COOK THE PARATHA

Yes, you can partially cook the paratha and store it. Heat the Tawa or griddle on medium heat, cook the paratha and serve.

CAN I USE DRIED FENUGREEK LEAVES

If you don’t have fresh fenugreek leaves, use dried fenugreek leaves ( Kasuri methi ).

Use 2 tablespoons of dried fenugreek leaves ( Kasuri methi ) to form a dough.

SERVING SUGGESTION FOR LAUKI PARATHA

Lauki paratha can be relished with some Tomato Chutney, yogurt, Homemade Strawberry Jam, or a piping hot cup of tea.

I like to serve it along with some Aloo Soya(Indian Fried Dill Potato), Aloo Gobi ( potato cauliflower curry ), Baingan Tamatar Ki Sabzi [Eggplant Tomato Stir Fry]Baked Bhindi Fry [Okra], Paneer  In Veggie Sauce, or Gobi Matar Masala.

HOW TO STORE LAUKI PARATHA

Lauki paratha stays fresh for up to a week in the refrigerator or for a month in a freezer.

If planning on freezing the paratha, partially cook the paratha, and cool them completely. Layer a piece of parchment paper between the paratha. Store it in a Ziploc bag or freezer-safe container.

Defrost overnight or in a microwave for 10 seconds. Heat the griddle, and cook the paratha on both sides. Apply some oil as needed. Serve hot.

 

lauki paratha

 

TRIED THIS RECIPE?

Hope you enjoy this Lauki Paratha!! If you give this recipe a try, please rate the recipe by clicking the stars⭐️on the recipe card. Leave a comment and share your experience. Thank you❤️

You can also followme on FacebookPinterest, and Instagram for all the latest on my blog!! Subscribe to my Youtube Channel for easy and delicious video recipes. Happy Cooking!!

RELATED POSTS

Sindhi Methi Aloo[Fenugreek Potato Stir fry]

Paneer Butter Masala

Palak Paneer [Spinach with Indian Cottage Cheese]

Green Moong Dal

Kashmiri Paneer Masala

lauki paratha

Lauki Paratha [Bottle Gourd Flatbread]

Jyoti Behrani
Lauki Paratha – This Indian flatbread is healthy, delicious, and adaptable! Perfect for breakfast or lunch boxes! Learn to make this delicious savory Indian flatbread that you can enjoy any time of the day.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast/Brunch, Side Dish
Cuisine Indian, North Indian
Servings 8
Calories 129 kcal

Equipment

Ingredients
 
 

  • 2 cups bottle gourd (lauki), grated
  • 2 cups whole wheat flour (atta)
  • 2 tablespoon gram flour (besan)
  • 1 cup fresh cilantro, chopped
  • 1- inch ginger, finely grated
  • 2-3 green chili, finely chopped; adjust to taste
  • 1/2 teaspoon carom seeds (ajwain)
  • 1/2 teaspoon red chili powder ; adjust to taste
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • salt to taste
  • 1 teaspoon canola oil
  • 1/2-3/4 cup water for kneading or as required
  • Additional flour for dusting / rolling the paratha
  • Ghee or oil for cooking the paratha as needed ( For Vegan use oil )

Instructions
 

KNEAD DOUGH FOR LAUKI PARATHA

  • Add all the ingredients to a large bowl. Mix well. Gradually add water and bind the dough into a firm dough. Apply a teaspoon of oil, cover, and let the dough rest for 5-10 minutes.
    Note: As the dough rests, it will become soft due to the moisture from the lauki.

ROLL LAUKI PARATHA

  • Knead the dough again a couple of times. Divide the dough into 10-12 equal portions, and shape it into balls. Keep it aside.
  • Take a ball, and dust it with some flour. Place the ball on a rolling surface, and with the help of a rolling pin, roll the ball into a 7-8 inch circle.

COOK LAUKI PARATHA

  • Heat the Tawa / Griddle. Place the rolled paratha on the tawa, and cook it over medium heat.
  • Drizzle some Ghee/oil as needed and cook on both sides. Gently press the thepla with a spatula for even cooking.
  • Place the paratha in a food warmer lined with a paper towel or a tea towel.
  • Repeat the process with the remaining dough.
  • Enjoy lauki paratha with Tomato Chutney, yogurt, Homemade Strawberry Jam, or a piping hot cup of tea.

Notes

Please refer to the post for the following:
  1. Tips For Delicious Lauki Paratha
  2. FAQs

Nutrition

Nutrition Facts
Lauki Paratha [Bottle Gourd Flatbread]
Amount per Serving
Calories
129
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.2
g
1
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
44
mg
2
%
Potassium
 
202
mg
6
%
Carbohydrates
 
26
g
9
%
Fiber
 
4
g
17
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
175
IU
4
%
Vitamin C
 
2
mg
2
%
Calcium
 
30
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Subscribe to my YouTube Channel!Check out Living Smart And Healthy!

KEYWORD

bottle gourd recipes, dudhi, lauki, lauki jowar paratha, lauki ki recipe, lauki paratha, lauki paratha recipe, lauki recipes, paratha recipe

This Post Has 2 Comments

  1. Vegan Recipes

    5 stars
    We loved this! It’s perfect for breakfast or snack on the go! So convenient that can be made ahead and frozen. Great recipe!

Leave a Reply

Recipe Rating