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–+ servings

Dudhi paratha recipe | lauki ka paratha | lauki paratha with raita | ghiya paratha

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, paratha
Cuisine Indian
Servings 4 servings

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.