Lauki Paratha (Bottle Gourd Flatbread)

Ingredients

• 150 g (1.25 cups)whole-wheat flour (or multigrain flour)
• 130 g (1 cup)bottle gourd (lauki), peeled and grated
• 10 g (1/4 cup)spinach, chopped
• 1 teaspoonfresh ginger, grated
• 2green chillies, finely chopped
• 2 tablespoonscoriander leaves, finely chopped
• 1/2 teaspoongaram masala
• 1/2 teaspooncumin powder
• 1/2 teaspoonamchur powder
• to tastesalt
• 15 ml (1 tablespoon)oil
• if necessarywater

Instructions

1. 1

   Grate the gourd

   Peel and grate the bottle gourd, then squeeze out its juice. Reserve the juice to knead the dough or use in a curry rather than discarding it.

2. 2

   Mix the ingredients

   In a bowl, combine the flour, squeezed grated bottle gourd, spinach, coriander leaves, ginger, green chillies, garam masala, amchur, cumin powder, oil and salt.

3. 3

   Knead the dough

   Mix to form a smooth dough that is not sticky, adding extra water cautiously because the bottle gourd releases moisture. The original method uses no extra water. Rub a little oil over the dough and leave it to rest for only 5 minutes, as a longer rest can make it very soft.

4. 4

   Divide the dough

   Shape the dough into balls; the original recipe makes six.

5. 5

   Roll the parathas

   Dust with dry flour and roll each ball into a paratha, either semi-thick or thin.

6. 6

   Cook on the skillet

   Heat a tawa or skillet over medium heat and cook a paratha until bubbles appear. Flip it, drizzle oil or ghee over the top, then flip again and drizzle the other side; cook until both sides have golden spots.

7. 7

   Serve the parathas

   Serve the lauki parathas with curd, pickle, raita, ketchup or a gravy of your choice.

What is lauki paratha?

Lauki paratha is an Indian flatbread made by mixing grated bottle gourd into a seasoned whole-wheat dough. Bottle gourd is also known as lauki, while a closely related version is called sorekai paratha.

This version includes spinach, coriander, ginger and warm spices. The gourd brings moisture to the dough, while the short resting time helps keep it manageable for rolling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 9g protein, 35g carbs, 7g fat.

The flour provides most of the carbohydrates, while the flour and bottle gourd contribute some protein; the listed oil and any oil or ghee used on the skillet provide most of the fat. Pair a paratha with curd or raita and vegetables or curry for a more balanced plate.

Managing the dough

Moisture: Squeeze the grated bottle gourd before mixing it with the flour, and keep its juice to hand. Add water only if the dough needs it; the recipe can come together without any extra.

Resting: Rub the dough with a little oil and leave it for just 5 minutes. A longer rest can make this moist dough too soft to handle easily.

Rolling without sticking

Dry flour: Dust the work surface and dough lightly as you roll. This helps prevent sticking without making the paratha excessively floury.

Thickness: The recipe allows either a semi-thick or thin paratha. Roll each one evenly so it cooks through at a similar rate.

Cooking cues

First side: Place the paratha on a skillet heated over medium heat. Bubbles on the surface signal that it is ready to flip.

Golden spots: Add a drizzle of oil or ghee after turning, then flip again and add some to the other side. Cook until both sides show golden spots.

Spices and fresh ingredients

Spices: Cumin and garam masala give the dough savoury warmth, while amchur adds a tangy note. Adjust the chopped green chillies to suit your preference.

Greens: Spinach and coriander are mixed directly into the dough with the grated gourd. Chop them finely so they are easy to incorporate and the parathas roll more evenly.

How to serve

Accompaniments: Serve the parathas with curd, raita or pickle, or pair them with a gravy. Ketchup is another option given in the recipe.

For a fuller plate, add a bowl of yoghurt or raita and a serving of vegetables or curry alongside the flatbread.

Recipe notes & tips

• Keep the reserved bottle-gourd juice for kneading if the dough needs more moisture.
• Add any extra water gradually, since the grated gourd releases liquid.
• Keep the dough rest to 5 minutes so it does not become too soft.
• Dust with dry flour as needed while rolling to help prevent sticking.
• Use medium heat and wait for bubbles before turning each paratha.

Variations

• Use multigrain flour: Replace the whole-wheat flour with the alternative listed in the recipe.
• Adjust the heat: Use fewer green chillies for a milder paratha.
• Add more tang: Serve with pickle or include it as a side at the table.
• Choose your accompaniment: Pair the paratha with curd, raita, ketchup or gravy.

Common mistakes to avoid

• Adding too much water: The gourd releases moisture, so knead first and add water only if needed.
• Discarding the gourd juice: Reserve it for the dough or use it in a curry.
• Resting too long: Stop at 5 minutes, as a longer rest can make the dough very soft.
• Rolling without flour: Dust the surface and dough lightly to prevent sticking.
• Cooking before bubbles appear: Let bubbles form before flipping so the first side has time to cook.

How to store

Cool leftover parathas and store them in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through, turning as needed.

Frequently asked questions