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 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.

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.

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 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.

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.

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