Lauki Paratha Recipe – Paratha made using bottle gourd, Methi leaves, 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.
I make these lauki paratha very often since my kids’ are fussy towards eating bottle gourd in other forms. Sometimes I also add greens like methi, palak or dill leaves whatever I have.
Recently I made these with lauki & methi leaves so thought of updating the post with new pictures. Do try this combo if you have fussy kids at home. I am sure they will love these as much as mine.
Preparation for Lauki Paratha
1. Wash, peel and grate bottle gourd.
2. Add flour, grated gourd, methi leaves if using, 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.
How to Make Lauki Paratha
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 lauki parathas to keep them soft. The color of the parathas in the step by step pictures and the final pictures look different as they were made at 2 different times with more turmeric. (with & without methi leaves).
Serve with chutney or curry.
Lauki Paratha Recipe | How to Make Bottle Gourd Paratha
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1¼ cups bottle gourd grated – lauki or sorakaya
- 2¼ cups whole wheat flour or atta
- ¼ tsp garam masala powder
- ¼ tsp Red chili powder or 1 green chili paste (optional)
- ½ cup methi leaves or palak (optional) fine chopped
- ¼ cup coriander leaves fine chopped
- Salt as needed
- 1 tbsp oil
- 2 tbsp Ghee or as needed
Preparation for lauki paratha
- 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.
- Pour oil and knead to a pliable dough. Set aside for 30 minutes. Make 8 equal sized balls.
Rolling lauki paratha
- Flour the rolling area and flatten a ball. Begin to roll to slightly thick parathas.
- Sprinkle flour as needed and roll to paratha, slightly thicker than phulka or roti.
- When all the parathas are done rolling, then heat a pan .
- When the pan turns hot, transfer 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 on a kitchen tissue to keep them soft.
- Serve lauki paratha with raita, chutney or curry.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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