Lauki ka paratha, Lauki known as bottle gourd along with Indian spinach and spices to make a tasty flatbread.
With vegetable, greens and flour this can be made any time of the day breakfast, lunch as well as dinner.
Check out my south Indian style adai with bottle gourd as well as my easy spinach paratha recipe in this website.
I like the bottle gourd kootu my mom makes. Otherwise I have no idea what one would do with it.
But after marriage I have never made it as Vj is not a big fan of it. The sorakkai kootu recipe in my blog has been clicked when we made it during my Chennai visit.
I always wanted to cook lauki. But I am too lazy to cook that especially for me.
But these days I don't bother to cook, I try to include more vegetables in my diet.
So I when a reader friend Chithra Balasubramaniam sent me this lauki ka paratha recipe, it sounded too good and I thought I should try it very soon.
This week when I saw this in Fairprice, I thought should try lauki paratha sure and make a post too.
Today I made this for my lunch and I loved it so much. I love parathas so much for lunch or dinner than the regular rice menu I make.
But mostly lack of time and laziness wins. Today, I made this just for me and this will be my dinner too.
I will happily eat for both lunch and dinner. It's healthy and tasty too. Thank you for this wonderful recipe Chithra 😊.
Related posts
Recipe card
Lauki ka paratha recipe | Lauki palak paratha
Ingredients
- 1.5 cups Wheat flour
- 1 cup Lauki grated bottle gourd
- 1 cup Spinach Palak
- 2 Potato boiled
- 1 teaspoon Red chilli powder
- 1 teaspoon Coriander seeds powder
- ¼ teaspoon Black pepper powder optional
- ⅛ teaspoon Asafoetida
- 1 teaspoon Ajwain Carom seeds
- Salt
Instructions
- Pressure cook potato firstly for 3 whistles. Peel off the skin, mash it.
- Wash and finely chop spinach. Keep aside.
- If you want, you can cook spinach slightly by sauteeing or blanching (boil water, add the leaves to it and boil for 2 mins, drain)
- Peel the skin of lauki, Cut into four, remove the spongy thing, seeds in the middle. Grate it, keep aside.
- In a mixing bowl, take all the ingredients and mix. No need to add water.
- The lauki will leave out water as you knead, so keep kneading until the mixture forms a dough without cracks.
- Make equal sized balls out of it. Dust with more atta or maida and roll out lauki ka parathas.
- Heat tawa and cook the parathas side by side as you roll it. Drizzle some oil over hot tawa and cook the rolled parathas.
- Drizzle oil over the parathas too while its getting cooked.
- Cook in medium flame, gently pressing with the ladle now and then to ensure even cooking. Repeat to finish cooking all the lauki ka parathas.
Notes
- Prepare everything only when you are ready to make(cook) the parathas. Because, the lauki will leave out water if you keep it for a while.
If you keep the prepared dough for long time it will become too sticky. So make parathas as you prepare the dough. - Never add water, just keep kneading until a dough is formed.
- In case the dough becomes sticky, sprinkle more flour and knead to make it non sticky.
- Pepper powder makes it super spicy. So if you like spiciness and pepper flavor, you can add it.
- I used sambar powder in place of red chilli powder, dhaniya powder.
- Potato might be making it more tastier I guess as lauki is too bland in taste.
Step by step
1. Pressure cook potato for 3 whistles, peel off the skin, mash it. Wash and finely chop spinach. Keep aside.
If you want, you can cook spinach slightly by sauteeing or blanching ( boil water, add the leaves to it and boil for 2 mins, drain)
2. Peel the skin of lauki, Cut into four, remove the spongy thing, seeds in the middle. Grate it, keep aside.
3. In a mixing bowl, take all the ingredients and mix. No need to add water.
The lauki will leave out water as you knead, so keep kneading until the mixture forms a dough without cracks.
4. Make equal sized balls out of it. Dust with more atta or maida and roll out lauki ka parathas.
5. Heat tawa and cook the parathas side by side as you roll it. Drizzle some oil over hot tawa and cook the rolled parathas.
Drizzle oil over the parathas too while its getting cooked. Cook in medium flame, gently pressing with the ladle now and then to ensure even cooking. Repeat to finish cooking all the lauki ka parathas.
Serve simply with curd and pickle. I had with my mango thokku
Nivedhanams Sowmya says
So yummy paratha..
sankar saranya says
Tempting
Swarna says
Looks nice! No need to boil the spinach??
Raks anand says
If you want, you can sautee and add. But I added as such and cooked paratha in medium flame. Since we finely chop it gets cooked.
Ramya Ragav says
Hi raks, i could'nt find roomali roti on ur page.. can u plz explain me the recipe..
VARANASI DARSHAN says
Will this be good while travelling for long journey? can it last for at least 24 hrs.
Raks anand says
With lauki in it, I am afraid it may not stand for 24 hrs, 12 hrs is fine. May be you can check my methi thepla, it could keep good.
Mani Pavan says
hiii raks..pls tell me the combination of this paratha?
Raks anand says
You can try this tomato garlic chutneyhttp://www.rakskitchen.net/2008/01/aloo-paratha-with-tomato-garlic-chutney.html
Or boondi raita http://www.rakskitchen.net/2009/02/palak-poori-and-boondhi-raita.html