Lauki Ka Paratha

Lauki Ka Paratha

Lauki ka Paratha with step by step photo and video recipe.

I have grown up eating parathas for breakfast, lunch and dinner. Sounds crazy?? Yes, we Punjabi’s are very much capable of it.

After I am done with my morning chores, I love to devour a plate full of breakfast, mostly (9 out of 10 days) parathas.

My Mom makes the most amazing parathas in the world. Whoever has tried her parathas are in love with them.

Over a period of time, I have developed new recipes of parathas. Though the technique and dough mostly remain the same (in case of plain dough), but the stuffing keeps on changing.

 

Lauki Ka Paratha

 

When I first told my family that I making Lauki Paratha for lunch tomorrow, I could see the excitement going down for the next day lunch plan. I knew this failproof recipe will make them fall in love with lauki ka paratha.

As expected, everyone loved these stuffed bottle gourd parathas and I have been making them a lot ever since then.

Don’t believe it? Try it for yourself.

 

Video Recipe –

 

More Recipes you may like –

Palak Paneer Paratha Recipe

Dal Paratha

Matar Paneer Masala

Aloo (Potato) Sandwich Recipe

Punjabi Samosa Recipe

 

How to prepare for Lauki ka Paratha –

1. Wash, peel and grate lauki. Keep it soaked in water so it doesn’t oxidize.
2. Finely chop an onion, ginger, garlic and green chilli.
3. Knead the dough and let it rest.
4. Roast besan and let it cool.
5. Keep all the spices ready as suggested.

 

How to make Lauki Paratha –

Heat oil in a pan. Add finely chopped ginger, garlic, green chilli and onion. Let it cook. Add in the spices and grated lauki.

Flavour it with the fennel seeds, add coriander for freshness and roasted besan for the consistency.

Mix everything well and cook till done. Let it cool

Knead the whole wheat dough and let it rest so it becomes pliable.

Divide the dough into equal parts. Taking one ball at a time, fill the stuffing once it is cooled down. Roll it into paratha and cook on both sides till done using ghee or oil.

 

Lauki ka Paratha

 

Things to keep in mind while making Lauki ka Paratha –

1. The dough must be soft, it makes it easier to roll and stuff.
2. The stuffing should be cooled down completely before filling into the dough balls.
3. Make sure the lauki is well cooked and there is no moisture left. Roasted besan helps in binding the stuffing well.
4. Rest the dough well and knead again before rolling. This makes the dough pliable and easy to use.
5. Adjust the spices in the stuffing as per the taste.
6. Maintaining temperate of the tawa is a crucial part. Cook it on a high flame, on both sides. Lower the flame while applying ghee and cook till crisp.
7. Use a spatula to press from one side, this will make the parathas crispier.
8. Though you can use oil as well to make the parathas, ghee is preferred as it adds nice aroma and taste.

 

Step by step recipe of Lauki ka Paratha –

 

Prepare the Stuffing –

 

Stuffed Paratha

 

1. Heat oil in a pan. Add ginger, garlic, green chilli and cook for half a min.

 

Paratha

 

2. Add finely chopped onion and cook well.

 

Punjabi Paratha Recipe

 

3. Next add turmeric powder, red chilli powder, coriander powder and salt. Mix well

 

Paratha Recipe

 

4. To it add grated lauki (make sure to strain if soaked in water).

 

Bottlegourd

 

5. Mix well and cook well till done. Keep stirring in between.

 

Lauki Recipes

 

6. Add fennel seeds, roasted besan and finely chopped coriander.

7. Mix well and cook till all the flavours are well combined and there is no moisture left.

 

Stuffing

 

8. Set aside and let it cool.

 

Prepare the dough –

1. In a mixing bowl take the whole wheat dough.

 

Whole Wheat Dough

 

2. Add salt and curd. Mix well.

 

Dough Recipe

 

Dough

 

3. Adding water in small quantity knead a soft dough.

 

Wheat Dough

 

Paratha Dough

 

4. Apply ghee all over nicely and make it smooth.

 

Resting Dough

 

5. Cover it with a damp cloth and let it rest for 15 mins.

 

Making Parathas –

1. After the dough is well rested and stuffing is cooled down completely, knead the dough again to make it soft.

 

Indian Bread

 

2. Divide the dough into equal-sized balls.

 

Indian Wheat Bread

 

3. Taking one ball at a time, dust it with dry flour.

 

Stuffing Paratha

 

 

4. Roll, apply ghee and fill the stuffing.

 

Lauki Stuffing

 

Lauki ka Paratha

 

Lauki ka Paratha

 

5. Seal the edges properly.

 

Lauki Paratha

 

6. Dust dry flour again and roll it into 6 -7 inches diameter or desired thickness.

 

Indian Lauki Paratha

 

7. Heat tawa on a medium flame. Place paratha over hot tawa and cook for about half a minute on one side.

8. Flip paratha and cook on another side on a high flame.

 

Lauki ka Paratha

 

9. When both the sides are cooked, lower the flame and apply ghee on both the sides one by one.

 

Lauki Ka Paratha

 

Lauki ka Paratha Recipe

 

10. Cook till crisp and lightly browned. Pressing the paratha using spatula will make it crispier.

11. Make parathas in a similar way using remaining dough balls.

12. Serve hot with curd, butter and pickle.

 

Lauki Paratha

 

How to serve Lauki Paratha –

Lauki Paratha tastes best with curd, pickle and butter. Best tastes when it is hot.

 

If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

 

You can also pin this recipe on Pinterest for later referral.

 

Please do Subscribe to my Youtube Channel for updates on video recipes.

 

Lauki Ka Paratha

Lauki ka paratha with delicious stuffing and crispy whole wheat crust makes for a perfect breakfast, brunch or lunch.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Main Course
Cuisine: Indian
Servings: 5 People

Ingredients

Stuffing –

  • Oil - 2 Tbsp
  • Ginger Garlic, Green Chilli - 1.5 Tbsp
  • Finely Chopped Onion - 1 Medium
  • Turmeric Powder - 1 Tsp
  • Red Chilli Powder - 1 Tsp
  • Coriander Powder - 1 Tsp
  • Salt to taste
  • Grated Lauki - 500 gms
  • Roasted Fennel Seeds - 1 Tsp
  • Coriander Leaves - 2 Tbsp
  • Amchur Powder - 1 Tsp
  • Roasted Besan - 1/4th Cup

For the Dough –

  • Whole Wheat Flour - 3 Cups
  • Salt to taste
  • Curd - 1/4th Cup
  • Water as required
  • Ghee - 1 Tsp
  • Ghee as required

Instructions

Prepare the Stuffing –

  • Heat oil in a pan. Add ginger, garlic, green chilli and cook for half a min.
  • Add finely chopped onion and cook well.
  • Next add turmeric powder, red chilli powder, coriander powder and salt. Mix well
  • To it add grated lauki (make sure to strain if soaked in water).
  • Mix well and cook well till done. Keep stirring in between.
  • Add fennel seeds, roasted besan and finely chopped coriander.
  • Mix well and cook till all the flavours are well combined and there is no moisture left.
  • Set aside and let it cool.

Prepare the dough –

  • In a mixing bowl take whole wheat dough.
  • Add salt and curd. Mix well.
  • Adding water in small quantity knead a soft dough.
  • Apply ghee all over nicely and make it smooth.
  • Cover it with a damp cloth and let it rest for 15 mins.

Making Parathas –

  • After the dough is well rested and stuffing is cooled down completely, knead the dough again to make it soft.
  • Divide the dough into equal sized balls.
  • Taking one ball at a time, dust it with dry flour.
  • Roll, apply ghee and fill the stuffing.
  • Seal the edges properly.
  • Dust dry flour again and roll it into 6 -7 inches diameter or desired thickness.
  • Heat tawa on a medium flame. Place paratha over hot tawa and cook for about half a minute on one side.
  • Flip paratha and cook on other side on a high flame.
  • When both the sides are cooked, lower the flame and apply ghee on both the sides one by one.
  • Cook till crisp and lightly browned. Pressing the paratha using spatula will make it crispier.
  • Make parathas in a similar way using remaining dough balls.
  • Serve hot with curd, butter and pickle.

Video

Notes

• You can also use oil instead of ghee for frying parathas but ghee or butter is suggested.
• Keep in check the temperature of tawa and regulate it from high to low flame as required. It should neither be too hot to burn the parathas or too cold.
• Adjust spices as per taste.
• Resting dough is very important as it absorbs the water content properly and becomes smooth.
• Smooth and soft dough makes good parathas as it helps in spreading easily.
• Cook on a high flame and lower the flame immediately after applying ghee and fry parathas pressing them gently to get a crisp crust.


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