Lauki Paratha (Bottle Gourd Flatbread) (parota)

Ingredients

• 1 medium Bottle gourd (lauki) (peeled and grated; squeeze out excess water)
• 1 cup Whole wheat flour (atta) (plus extra for rolling)
• 2 tbsp Ghee (for dough and cooking)
• 1 tsp Salt (to taste)
• ½ tsp Red chili powder (optional for heat)
• ¼ tsp Turmeric powder (for color and flavor)
• ½ tsp Garam masala (optional)
• ½ tsp Cumin seeds (optional; can use ground cumin)
• 2 tbsp Fresh coriander leaves (chopped, optional)
• 1 small Green chili (finely chopped, optional)
• as needed Water (to adjust dough consistency)

Instructions

1. Grate the Lauki

   Wash, peel, and grate the bottle gourd using a fine grater. Transfer to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much water as possible.

   Time: PT5M

2. Make the Dough

   In the mixing bowl combine the squeezed grated lauki, whole wheat flour, salt, red chili powder, turmeric, garam masala, cumin seeds, chopped coriander, green chili and 2 tbsp ghee. Mix with hands, adding a splash of water if needed, until a soft, non‑sticky dough forms.

   Time: PT5M

3. Rest the Dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

4. Divide and Shape

   Divide the rested dough into 4‑5 equal-sized balls. Lightly dust each ball with flour.

   Time: PT5M

5. Roll the Parathas

   Using a rolling pin, roll each ball on a lightly floured surface into a 6‑8 inch circle, about 2‑3 mm thick.

   Time: PT5M

6. Cook on the Tawa

   Heat a skillet or tawa over medium heat (≈180°C). Place the rolled paratha on the hot surface, cook 1‑2 minutes until bubbles appear, flip, brush the cooked side with a little ghee, cook another 1‑2 minutes until golden brown spots appear on both sides.

   Time: PT10M

   Temperature: 180°C

7. Serve

   Stack the hot parathas in a serving dish, optionally drizzle a little more ghee, and serve immediately with yogurt, pickle, or chutney.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

25 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bottle gourd (lauki): zucchini, ash gourd
• Instead of Whole wheat flour (atta): all‑purpose flour, whole wheat flour
• Instead of Ghee: unsalted butter, vegetable oil
• Instead of Salt: sea salt, kosher salt
• Instead of Red chili powder: cayenne pepper
• Instead of Garam masala: curry powder
• Instead of Cumin seeds: ground cumin
• Instead of Fresh coriander leaves: parsley
• Instead of Green chili: jalapeño

Equipment Needed

• Box grater or food processor
• Large mixing bowl
• Kitchen towel or cheesecloth
• Rolling pin
• Flat skillet / tawa
• Spatula
• Plate

Critical Steps — Do Not Skip

• Grating and squeezing out water from the lauki
• Mixing to a soft, non‑sticky dough
• Cooking on medium heat without burning

Chef Tips from the Video

• Squeeze the grated lauki thoroughly – this is the key to a non‑soggy paratha.
• Use ghee instead of oil for a richer flavor and softer texture.
• Roll the parathas thin for a crisp exterior and fluffy interior.
• Serve with a side of fresh curd or mint‑coriander chutney for extra freshness.

Troubleshooting

Storage

Refrigerator: Place cooked parathas in an airtight container; they stay fresh for up to 2 days. Reheat on a skillet before serving.

Freezer: Cool completely, then stack with parchment paper and freeze in a zip‑lock bag for up to 1 month. Reheat directly on a skillet or microwave.

Room temperature: Best eaten fresh; can sit at room temperature for up to 4 hours.

Make-Ahead Tips

• Prepare the dough a day ahead, cover and refrigerate; bring to room temperature before rolling.
• Roll the parathas, place them on a tray, freeze, then transfer to a zip‑lock bag for long‑term storage.