 is a stuffed paratha made from whole wheat flour, filled with a spiced grated lauki (bottle gourd) mixture.){kind=link}
Dudhi Paratha (Lauki Ka Paratha) is a stuffed paratha made from whole wheat flour, filled with a spiced grated lauki (bottle gourd) mixture. Lauki is healthy, but not everyone in the family enjoys it. However, in this version, I add some aloo bhujia sev to the stuffing, making it unique and incredibly delicious. This paratha pairs perfectly with jeera raita or as a breakfast dish served with pickle. Do give it a try!
Key tips for making tasty Lauki Paratha at home:
- Dough preparation:
I use whole wheat flour for the dough. You can also make this recipe using maida (all-purpose flour), or a 50-50 mix of wheat flour and maida, but it’s healthier with just wheat flour. I also add a little fine rava (semolina), which absorbs the moisture from the masala and makes the paratha crisp. A small amount of besan (gram flour) enhances the flavor. The dough should be soft and smooth—avoid making it too tight, as it won’t stretch easily when rolling the paratha. - Stuffing preparation:
For the stuffing, I add aloo bhujia sev, which enhances the flavour and makes the paratha super tasty. The sev also absorbs the moisture from the masala, keeping the stuffing dry. If you don’t have sev, you can use poha (flattened rice) powder or roasted chana dal powder to achieve a dry stuffing. - Cooking the paratha:
Roast the paratha on medium heat, and after roasting, lightly crush the paratha to separate its layers. Lauki paratha tastes best when prepared slightly spicy served hot.
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Dudhi paratha recipe | lauki ka paratha | lauki paratha with raita | ghiya paratha
Ingredients
For lauki paratha
dough
- 1 +3/4 cup wheat flour
- 2 tbsp fine rava
- 1 tbsp besan
- Salt to taste
- 1 tbsp oil
- Some coriander leaves
- Lauki water + ¼ cup regular water for dough kneading
Stuffing
- 1 cup grated lauki
- ½ cup finely chopped onion
- 2 chopped green chilli
- ½ tsp grated ginger
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp cumin powder
- 1 tsp chaat masala
- ½ tsp garam masala
- 1 tbsp sesame seeds
- Coriander leaves
- 1 cup aloo bhujiya sev
- Oil or Ghee for roasting paratha
For jeera raita
- 1 tbsp jeera
- 1 cup curd
- ¼ tsp black salt
- Pinch of salt
- Pinch of sugar
- 1 chopped green chilli
- Some coriander leaves
Instructions
Making Lauki ka Paratha
- In a mixing bowl, add 1¾ cups of wheat flour, 2 tablespoons of rava, 1 tablespoon of gram flour, salt, 1 tablespoon of oil, and some coriander leaves. Mix well.
- Now, in a separate bowl, spread a cotton cloth and grate the dudhi (lauki) using a large-holed grater. Then squeeze the water from the grated dudhi into a bowl.
- Add the dudhi water to the dough and, if needed, add some regular water to knead a medium-soft dough for the parathas. Add some oil and knead the dough until it becomes smooth and starchy. Apply a little oil to the dough and let it rest for 10 minutes.
- In a mixing bowl, take 1 cup of grated lauki, add ½ cup of finely chopped onion, 2 chopped green chilies, ½ teaspoon of grated ginger, ¼ teaspoon of turmeric powder, ½ teaspoon of red chili powder, ½ teaspoon of cumin powder, 1 teaspoon of chaat masala, ½ teaspoon of garam masala, 1 tablespoon of sesame seeds, and some coriander leaves. Mix well.
- Add a pinch of salt and 1 cup of aloo bhujia sev to the mixture. Mix well, and the stuffing is ready. Set it aside.
- After the dough has rested for 10 minutes, knead it slightly and pinch off a ball-sized portion of dough.
- Roll the dough into a slightly thin circle.
- Spread the stuffing in the center in a triangular shape.
- Carefully fold and close all sides of the paratha to form a triangle. Press gently and sprinkle some flour, then roll it out slightly.
- Place the rolled paratha on a hot tawa.
- Apply 1 teaspoon of oil or ghee and cook the paratha.
- Roast the lauki paratha on a medium-low flame until both sides are browned and uniformly roasted.
- Serve the lauki paratha with fried chilies, butter, and raita.
Making Jeera Raita
- Heat a tawa and add 1 tablespoon of jeera (cumin) to it. Roast until it slightly changes color.
- Transfer the roasted jeera to a wooden surface, add a pinch of salt, and crush it using a rolling pin.
- In a mixing bowl, add 1 cup of curd and whisk it until smooth.
- Add 1 tablespoon of the roasted jeera powder, ½ teaspoon of black salt, a pinch of salt, a pinch of sugar, 1 chopped green chili, and some coriander leaves. Mix well.
- The jeera raita is ready. Serve it with the lauki paratha.
Notes
- Adding some semolina (suji) to the flour mixture helps absorb moisture from the stuffing and gives the outer layer of the paratha a crisp texture.
- Besan (gram flour) enhances the taste of the paratha.
- Grate the bottle gourd (dudhi) using a large-hole grater. Do not use a small-hole grater.
- Knead a medium-soft and smooth dough for the paratha.
- Adding sev enhances the taste and helps absorb moisture from the stuffing.
- You can use poha powder as a substitute.
- Roast the paratha on a medium flame until it turns golden brown on both sides.
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