Lauki ka paratha are nutritious and tasty whole wheat flatbreads made with bottle gourd (calabash), green chillies and spices. They make for a tasty and filling breakfast when served with a side of raita or yogurt.
Lauki happens to be one of those veggies that I often use in the summers. Lauki is also called as bottle gourd, opo squash, calabash and long melon in English. It is also known as dudhi or doodhi or sorakaya in few Indian languages.
Paratha and rotis are made almost every working day at home (except weekends). Thus I make different varieties or types of paratha.
The lauki paratha is again a family recipe and one which we make with lauki on occasions. It is a good way to use a leftover piece of lauki after you have used it in some other dish.
There is another method of making these parathas with the lauki mixture stuffed in them. This method is slightly tricky as the parathas may break while stuffing with the lauki mixture. It is a more easier and fail proof method as you don’t need to bother about the stuffing coming out while rolling and roasting the paratha.
Sometimes the lauki has a bitter taste. So whenever you make any dish with lauki then taste check a bit. If the taste is bitter then discard that lauki. Use fresh and tender lauki for best taste.
These paratha can also be packed as tiffin box snacks or lunch. The taste of lauki is not felt in the parathas. So good for kids who do not like to eat healthy veggies like lauki.
Lauki paratha can be served hot or warm with fresh curd (plain or sweetened with some sugar) or raita. I served with carrot raita. You can also serve with a mango pickle or lime pickle.
How to make Lauki ka Paratha
1. Rinse, peel and then grate lauki in a tray or parat or bowl. You will need about 2 cups of grated lauki.
2. Add 1 teaspoon finely chopped green chilies, ½ teaspoon garam masala powder and ½ teaspoon carom seeds (ajwain) and salt as required.
You can substitute with ½ teaspoon red chili powder if you do not have green chilies. If making for small kids then consider reducing green chili or omit to add them.
3. Stir and mix everything very well.
4. Then add 2 cups whole wheat flour. Make a well in the center and add 1 tablespoon oil. You can add any neutral-flavored oil or ghee.
5. First mix the the flour with the rest of the mixture.
6. Start gathering the mixture and begin to knead to a smooth dough. Don’t add any water while kneading. The juices from the lauki are enough to knead. In case the dough becomes sticky, then add some more flour and knead again.
Rolling lauki paratha
7. On a rolling board, take a small to mediums sized ball from the dough.
8. Place it in a tray or box containing whole wheat flour.
9. Take the dough ball on the rolling board and begin to roll it with a rolling pin.
10. While rolling, dust some more flour if required.
11. Roll to a small or medium-sized paratha with a rolling pin.
Cooking lauki ka paratha on tawa
12. Place the rolled lauki paratha on a hot tava or griddle. Keek the heat to medium-high or high. Do not roast the paratha on low heat as then they can become hard.
13. When one side is partly cooked (about ¼th) then flip it using a spatula or tongs.
14. With a spoon spread some oil or ghee on the partly cooked side using a spoon. You can apply less or more oil as per your preference.
15. Now with the help of tongs or spatula we will flip the paratha again.
16. The ghee or oil smeared side is getting cooked now.
17. Now spread some oil or ghee on the side which is facing you.
18. Flip again a couple of times. Also press the sides of the dudhi paratha so that the edges are cooked well. Sometimes the paratha edges remain slightly uncooked. So to ensure that the edges are also cooked well you can press them with a spoon or spatula.
19. Roast till the paratha is cooked well and you see some golden or brown spots on the paratha. You can serve these parathas hot or stack them up in a roti basket or casserole and later serve warm. Make all lauki k paratha this way.
To make the next paratha do remember to wipe the tawa with a kitchen paper towel if there are any browned or burnt wheat flour particles on it. Also regulate the heat as needed.
20. Serve lauki ka paratha with plain curd (plain or sweetened with some sugar) or some raita of your choice. For kids you can add some sugar to the raita instead of adding spices and salt.
They can also be packed for lunch box. You can also have them as it is with a cup of tea.
Few more Paratha varieties you may like are:
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Lauki ka Paratha
- 2 cups grated lauki (dudhi or opo squash or calabash) or 125 to 150 grams or half of a medium sized lauki
- 1 or 2 green chilies – finely chopped or ½ teaspoon red chili powder
- 1 pinch asafoetida (hing)
- ½ teaspoon Garam Masala Powder
- ½ teaspoon ajwain (carom seeds)
- 2 cups whole wheat flour
- 1 tablespoon oil for kneading dough
- salt as required
- oil or Ghee as required for roasting paratha
- Rinse, peel and then grate lauki in a tray or bowl.
- Add finely chopped green chilies, garam masala powder and carom seeds/ajwain and salt as required. Substitute red chili powder if you do not have green chilies.
- Stir and mix everything very well.
- Then add 2 cups whole wheat flour and 1 tablespoon oil. You can use anu neutral flavored oil.
- First mix the the flour with the rest of the mixture. Start gathering the mixture and kneading to a smooth dough.
- Don’t add any water while kneading. The juices from the lauki is enough to knead. In case the dough becomes sticky, then add some more flour and knead again.
Rolling lauki paratha
- Take a small to mediums sized ball from the dough.
- Place it in a tray or box containing whole wheat flour.
- Take the dough ball on the rolling board and begin to roll it with a rolling pin.
- While rolling, dust some more flour if required.
- Roll to a small or medium sized paratha with a rolling pin.
Roasting lauki ka paratha
- Place the rolled lauki paratha on a hot tava or griddle.
- When one side is partly cooked (about ¼th) then flip it using a spatula or tongs.
- With a spoon spread some oil or ghee on the partly cooked side. You can use less or more oil as per your preference.
- Flip again and spread some oil or ghee on the second side.
- Flip again a couple of times. Also while roasting press the sides of the paratha so that the edges are cooked well.
- Roast till the paratha is cooked well and you see some golden or brown spots on the paratha.
- You can serve these lauki parathas hot or stack them up in a roti basket or casserole and later serve warm. Make all doodhi paratha this way.
- Serve lauki paratha with plain curd/yogurt (plain or sweetened with some sugar) or some raita like carrot raita, beetroot raita or makhana raita. It can also be packed for tiffin box or can be had for breakfast, lunch or as an evening snack.
- Use fresh and tender lauki for best taste. If the lauki is tasting bitter then don’t use it and discard it.
- The recipe can be doubled, tripled or halved.
- For a vegan lauki paratha roast the paratha with oil instead of ghee. You can use any neutral flavored oil for roasting the paratha. Also while kneading the dough include oil.
- If making for small kids then you can omit to add green chilies or reduce their quantity.
- The approx nutrition info is for 1 Lauki paratha roasted with 1 teaspoon of sunflower oil.
Nutrition Info (Approximate values)
This Lauki Paratha post from the archives (May 2015) has been updated and republished on 16 October 2021.