Lauki Paratha (Bottle Gourd Paratha)
These parathas are made with grated bottle gourd, whole wheat flour, atta, ground spices and herbs. They are delicious, flavorsome and an amazing way to use bottle gourd. They can be eaten on their own if well spiced else serve them with a side of chutney or yogurt.
© Swasthi's Recipes
Servings: 8 parathas
Ingredients
- 1¼ cups bottle gourd grated - lauki or sorakaya
- 2¼ cups whole wheat flour (atta + 2 tbsps more to roll)
- ½ teaspoon garam masala powder
- ¼ to ½ teaspoon red chili powder or 1 to 2 green chilies fine crushed (optional)
- ⅛ teaspoon turmeric (optional)
- ½ cup methi leaves or palak (optional) fine chopped
- ¼ cup coriander leaves without stalks, fine chopped
- ⅓ teaspoon salt (more if needed)
- 1 teaspoon ginger grated
- 1 tablespoon oil
- 2 tablespoons Ghee to toast
Instructions
- Add all the ingredients to a bowl except ghee and oil. Begin to knead well without adding water. The moisture begins to release from gourd and helps to bind the flour. If required add a splash of water.
- Pour oil and knead to a soft non-sticky pliable dough. If you have time rest for 30 mins. Take a few tablespoons of flour in a small bowl and keep aside.
- Divide the dough to 8 portions and roll to smooth balls. Keep them covered till they are used up.
- Sprinkle a teaspoon of flour on the rolling area and flatten a ball. Dip it in the bowl with flour & coat on both the sides, shake gently to get rid of the excess.
- Begin to roll to a slightly thin or thick paratha as per preference. Making them too thick won't cook the gourd. So I prefer to keep them thin and roll to a 7 to 8 inch paratha.
- This way roll 4 to 5 in each batch and place them on the kitchen counter. Heat a pan until hot enough. (medium hot, not smoking hot)
- Dust off the excess flour from the paratha and transfer to the pan. When you see bubbles over it, turn it to the other side with a turner and cook for 2 mins.
- Return to the other side and press down with a spatula until the paratha has some golden brown spots. Drizzle a generous amount of ghee all over and remove to the plate. (your paratha may or may not puff)
- This way toast the first batch and stack them on a cooling rack or in a insulated box lined with a clean muslin cloth. Roll the rest and toast them in another batch.
- Serve lauki paratha with raita, chutney or curry.
Nutrition
Calories: 236kcal | Carbohydrates: 37g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 100mg | Potassium: 598mg | Fiber: 8g | Vitamin A: 465IU | Vitamin C: 42.3mg | Calcium: 138mg | Iron: 9.5mg
