Lauki Ka Paratha
Lauki ka paratha with delicious stuffing and crispy whole wheat crust makes for a perfect breakfast, brunch or lunch.
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.