Lauki ka Paratha or Bottle Gourd Flatbread is a healthy paratha recipe prepared using 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).
These are also called Lauki Thepla or Dudhi na thepla in Gujarath and other states in India. These spiced flatbreads stay good for 2-3 days at room temperature so can be used for road trips or vacations. You can skip spinach for the authentic lauki thepla recipe.
Also, if you like this bottle gourd recipe then do check Lauki Chana Dal, Lauki Sabji, Lauki Raita, Lauki Kheer, and Lauki Soup.
Health benefits of Bottle Gourd
Bottle gourd has always been one of the healthiest vegetables. This vegetable is full of water about 92% and has minerals to keep your body hydrated. It helps in weight loss, cools your body, helps in digestion, helps in treating sleeping disorders.
Also check my Kids Lunch Box Series Posts
Lauki Paratha + Tomato Ketchup + Beetroot Tikki
How to make Lauki Paratha (Bottle Gourd Paratha)
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.
What to serve with Lauki Paratha (Lauki Thepla)?
Serve Lauki paratha (Sorekai Paratha) with curd, pickle, raita, ketchup, or any curry of your choice.
Tips & Variations
- 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.
More Paratha Recipes
- Avocado Paratha
- Makhana(Lotus Seed) Paratha
- Zucchini Carrot Paratha
- Drumstick Leaves Paratha
- Ajwain Paratha
- Methi Paratha
Lauki Paratha (Bottle Gourd Flatbread)
Ingredients
Measuring cup used 1 cup = 250 ml
- 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 tablespoon 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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