Lauki ka Paratha (or Bottle Gourd Flatbread) is a healthy paratha recipe made with lauki, spinach, a few spices, and wheat flour. These bottle gourd parathas are a great lunchbox option for kids and adults. Lauki is also known as Bottle Gourd (aka Doodhi, Ghiya, Sorakkai, or Sorekai).
For the majority of us, choosing what to eat for breakfast is a regular problem. Idli, rava upma, besan chilla, and even a fruit bowl are a few of these people's go-to nutritious recipes. Paratha is yet another popular breakfast item that is appreciated all throughout India.
You've probably tasted parathas in a variety of flavors, including aloo paratha, paneer paratha, gobhi, and others. Have you, however, ever tasted lauki ka paratha? On days when you cannot cook, this delicious paratha will come in handy.
Lauki paratha is a type of Indian flatbread that is made with grated bottle gourd and a few spices. It is quick, easy, delicious, and nutritious as well.
These are also called Lauki Thepla or Dudhi na thepla in Gujarat and other states in India. These spiced flatbreads stay good for 2-3 days at room temperature, so they can be used for road trips or vacations. You can skip spinach for the authentic lauki thepla recipe.
If you like lauki, then check out more Indian Lauki Recipes
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How to Make Lauki Paratha (Bottle Gourd Paratha)
Peel and grate the lauki and squeeze out the juice from the lauki. Do not throw away the water, reserve water to knead dough or for making curry.
In a bowl, add wheat flour, squeezed grated lauki, chopped spinach (palak), coriander leaves, ginger, green chilies, garam masala, amchur powder, roasted jeera powder, oil, and salt. Mix well.
Lauki will ooze out some water; hence, be careful while adding extra water and make a smooth (but not sticky) dough.
Smear a little oil on the dough and let it rest for only 5 minutes. Do not rest it for any more time, and the dough becomes very soft.
Note: I didn't add extra water to prepare the dough.
Make balls from the dough. I was able to get six balls.
Roll the parathas semi-thick/thin by dusting some dry flour.
Heat a tawa/skillet on medium heat, place the paratha, and let it cook. Once you see bubbles, flip onto the other side and drizzle some ghee or oil on top.
Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
Serve Lauki ka paratha (sorekai paratha) with curd, pickle, raita, ketchup, or any gravy of your choice.
What to Serve with Lauki Paratha
Serve Lauki paratha (sorekai paratha) with homemade curd, pickle, boondi raita, ketchup, or any Indian curries of your choice.
Tips & Variations
- Prepare the dough when you are ready to cook parathas because lauki will release water if you keep it for a while.
- If the dough becomes sticky, sprinkle more flour and knead to make it non-sticky.
- You can replace spinach with chopped methi (fenugreek leaves).
- You can also add grated carrots or beets to this paratha
- For kids, add some red chili powder instead of green chilies.
Also check my Kids Lunch Box Recipes Post
Lauki Paratha + Tomato Ketchup + Beetroot Tikki
Lauki Paratha (Bottle Gourd Flatbread)
Ingredients
- 1.25 cup whole wheat (or multigrain flour)
- 1 cup lauki (bottle gourd) (peeled and grated)
- ¼ cup palak (spinach)
- 1 teaspoon ginger grated
- 2 green chilies finely chopped
- 2 tablespoons coriander leaves finely chopped
- ½ teaspoon garam masala
- ½ teaspoon jeera (cumin) powder
- ½ teaspoon amchur powder
- salt to taste
- 1 tablespoon oil
- water if necessary
Instructions
- Peel and grate lauki and squeeze out the juice from the lauki. Do not throw away the water, reserve water to knead dough or for making curry.
- In a bowl, add wheat flour, squeezed grated lauki, chopped spinach (palak), coriander leaves, ginger, green chilies, garam masala, amchur powder, jeera powder, oil, and salt. Mix well.
- Lauki will ooze out some water hence be careful while adding extra water and make a smooth (but not sticky) dough.Smear little oil on the dough and let it rest for only 5 mins. Do not rest it for more time, the dough becomes very soft.Note: I didn't add extra water for preparing the dough.
- Make balls from the dough. I was able to get six balls.
- Roll the parathas semi-thick/ thin by dusting some dry flour.
- Heat a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side drizzle some ghee or oil on top.Flip again and drizzle oil or ghee on the other side until they have nice golden spots on both sides.
- Serve Lauki ka paratha (sorekai paratha) with curd, pickle, raita, ketchup, or any gravy of your choice.
Notes
- Prepare the dough when you are ready to cook parathas because lauki will leave out water if you keep it for a while.
- If the dough becomes sticky, sprinkle more flour and knead to make it nonsticky.
- You can replace spinach with chopped methi (fenugreek leaves).
- You can also add some grated carrots or beets to this paratha
- For kids, add some red chili powder instead of green chilies.
Nutrition
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