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.