Lauki Paratha Recipe / Ghiya Paratha Recipe / Bottle gourd Paratha

Lauki Paratha Recipe: Wheat flour combined with grated bottle gourd to make a paratha with a unique crispy taste to drool over. It’s a great way to start the day.

AuthorManita

Yields4 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 2 cups wheat flour
 2 cups bottle gourd ( grated )
 45 tbsp ghee
 34 tbsp green coriander ( finely chopped )
 ½ tsp cumin seeds
 1 tsp or to taste

1

In a mixing bowl, combine wheat flour, grated bottle gourd, green chilli, cumin seeds, salt, and finely chopped green coriander. All of the ingredients should be thoroughly combined. Knead it into a stiff dough by adding water in small amounts. 1 tsp ghee, knead well in the dough

2

Cover and set aside for 15 to 20 minutes to allow the dough to set. Squash dough, grease your hands with ghee. Turn on the flame. Warm up the skillet.

3

Flour your hands and break the lump. Make round dough balls, coat with flour, and roll out to a diameter of 5 to 6 inches. Ghee should be spread over it. Fold it in half and smear with ghee on both sides. Fold once more and press with your hands. Coat it in dry flour and roll it out thinly in a triangular shape. Make sure to roll out the parathas from the edges so they don't get too thick or thin and stay even.

4

Pour a small amount of ghee into the hot skillet. Distribute it evenly. Maintain a medium flame. Place the paratha in a skillet to roast. Roast the paratha on the other side. Cook it until golden spots appear. Spread ghee on top, flip, and roast until golden brown. Then keep it over the bowl.

5

Roll out the parathas in 5 to 6 inch diameter and spread ghee on top for square parathas. Fold the sheet into a square shape. Dry flour should be used to coat it. Roll out and roast in the same manner as the previous ones. When the meat is done, remove it from the oven and place it on a plate. With this amount of dough, you can make 7 to 8 parathas.

6

The Lauki Parathas are ready, steaming hot and crispy. It goes well with green coriander chutney, curd, or sabzi.

Ingredients

 2 cups wheat flour
 2 cups bottle gourd ( grated )
 45 tbsp ghee
 34 tbsp green coriander ( finely chopped )
 ½ tsp cumin seeds
 1 tsp or to taste

Directions

1

In a mixing bowl, combine wheat flour, grated bottle gourd, green chilli, cumin seeds, salt, and finely chopped green coriander. All of the ingredients should be thoroughly combined. Knead it into a stiff dough by adding water in small amounts. 1 tsp ghee, knead well in the dough

2

Cover and set aside for 15 to 20 minutes to allow the dough to set. Squash dough, grease your hands with ghee. Turn on the flame. Warm up the skillet.

3

Flour your hands and break the lump. Make round dough balls, coat with flour, and roll out to a diameter of 5 to 6 inches. Ghee should be spread over it. Fold it in half and smear with ghee on both sides. Fold once more and press with your hands. Coat it in dry flour and roll it out thinly in a triangular shape. Make sure to roll out the parathas from the edges so they don't get too thick or thin and stay even.

4

Pour a small amount of ghee into the hot skillet. Distribute it evenly. Maintain a medium flame. Place the paratha in a skillet to roast. Roast the paratha on the other side. Cook it until golden spots appear. Spread ghee on top, flip, and roast until golden brown. Then keep it over the bowl.

5

Roll out the parathas in 5 to 6 inch diameter and spread ghee on top for square parathas. Fold the sheet into a square shape. Dry flour should be used to coat it. Roll out and roast in the same manner as the previous ones. When the meat is done, remove it from the oven and place it on a plate. With this amount of dough, you can make 7 to 8 parathas.

6

The Lauki Parathas are ready, steaming hot and crispy. It goes well with green coriander chutney, curd, or sabzi.

Lauki Paratha Recipe / Ghiya Paratha / Bottle Gourd Paratha

Tips

You can also substitute oil for the ghee.