Lauki Paratha Recipe – Easy Bottle Gourd Flatbread with Ajwain

Last Updated on 2 months by Neha Deshmukh

Lauki Paratha Recipe – Easy Bottle Gourd Flatbread with Ajwain

Introduction

Okay, let’s be real – lauki (bottle gourd) doesn’t always get the love it deserves! It’s often seen as a bit… bland. But trust me on this one. These Lauki Parathas completely changed my mind. I first made these when trying to sneak more veggies into my kids’ diets, and they actually asked for seconds! They’re soft, flavorful, and surprisingly addictive. Plus, they’re a fantastic way to use up that bottle gourd. Let’s get cooking!

Why You’ll Love This Recipe

These Lauki Parathas are more than just a healthy meal; they’re a comforting hug on a plate. They’re perfect for a quick weeknight dinner, a satisfying lunch, or even a light breakfast. The ajwain adds a lovely warmth and aids digestion, and the whole wheat flour keeps you feeling full and energized. Honestly, once you try these, you’ll be making them again and again.

Ingredients

Here’s what you’ll need to whip up these delicious parathas:

• 2 cups grated lauki (bottle gourd)
• 1 or 2 green chilies (finely chopped) – adjust to your spice preference!
• 1 pinch asafoetida (hing)
• ?? teaspoon garam masala (about 1 tsp)
• ?? teaspoon ajwain (carom seeds) (about 1 tsp)
• 2 cups whole wheat flour
• 1 tablespoon oil (for dough)
• As required salt
• As required oil or ghee (for roasting)

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make a big difference:

• Lauki: Choose a firm, dark green lauki. Avoid ones with blemishes or soft spots.
• Green Chilies: I like to use serrano peppers for a good kick, but you can use any green chili you prefer. Remember to remove the seeds if you want to reduce the heat.
• Asafoetida (Hing): Don’t skip this! It adds a wonderful savory depth and helps with digestion. A little goes a long way.
• Garam Masala: Use a good quality garam masala for the best flavor. You can even make your own!
• Ajwain: This is key for that signature Lauki Paratha flavor. It also helps with bloating – bonus!
• Whole Wheat Flour: I prefer using atta (stoneground whole wheat flour) for a more rustic flavor and texture.

Lauki (Bottle Gourd) – Benefits and Selection

Lauki is seriously underrated. It’s incredibly hydrating, packed with vitamins and minerals, and super low in calories. It’s a cooling vegetable, making it perfect for the summer months. When choosing lauki, look for firm, smooth gourds with a deep green color. Avoid any that feel soft or have blemishes.

Ajwain (Carom Seeds) – Digestive Properties & Flavor Profile

Ajwain isn’t just about flavor; it’s a little digestive powerhouse! It helps relieve bloating, gas, and indigestion. Plus, it has a unique, slightly peppery, thyme-like flavor that complements the lauki beautifully.

Whole Wheat Flour – Choosing the Right Type

For the most authentic flavor and texture, I recommend using whole wheat atta. It’s a stone-ground flour that’s readily available in Indian grocery stores. You can substitute with regular whole wheat flour if you can’t find atta, but the texture might be slightly different.

Regional Variations in Spicing

Every family has their own twist on Lauki Paratha! Some people add a pinch of turmeric for color and extra health benefits. Others like to include a little red chili powder for more heat. Feel free to experiment and find what you like best. My friend’s grandmother always adds a tiny bit of amchur (dry mango powder) for a tangy kick.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, rinse, peel, and grate the lauki. I like to use the coarse side of a box grater.
2. In a bowl, combine the grated lauki, chopped green chilies, a pinch of asafoetida, garam masala, ajwain, and salt. Mix everything well.
3. Now, add the whole wheat flour and 1 tablespoon of oil. Start mixing to form a dough. The lauki will release moisture, so you might need to adjust the amount of flour. The dough should be soft but not sticky.
4. Divide the dough into 10 equal portions. Roll each portion into a ball and lightly coat with flour.
5. On a lightly floured surface, roll each ball into a medium-sized paratha using a rolling pin. Dust with flour as needed to prevent sticking.
6. Heat a tawa (griddle) over medium-high heat. Place the paratha on the hot tawa and cook for a few minutes, flipping until both sides develop golden-brown spots.
7. Apply a little oil or ghee while roasting. This will make the parathas extra flaky and delicious.
8. Press gently around the edges with a spatula to ensure even cooking.
9. Serve hot with raita, yogurt, or your favorite pickle!

Expert Tips

Let’s make sure these parathas turn out perfectly.

Achieving the Perfect Paratha Texture

The key to a soft, flaky paratha is to not over-knead the dough. Just mix until it comes together. Also, don’t roll the parathas too thin – medium thickness is ideal.

Working with Lauki – Moisture Control

Lauki releases a lot of water. If your dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches the right consistency.

Rolling Technique for Even Cooking

Roll the parathas evenly to ensure they cook uniformly. Apply gentle pressure and rotate the paratha as you roll.

Variations

Want to switch things up? Here are a few ideas:

Vegan Lauki Paratha

Simply use oil instead of ghee for roasting.

Gluten-Free Lauki Paratha (with alternative flours)

Substitute the whole wheat flour with a gluten-free flour blend, like a mix of rice flour, potato starch, and tapioca starch. You might need to adjust the amount of liquid.

Spice Level Adjustment – Mild, Medium, Spicy

Adjust the number of green chilies to control the spice level. You can also add a pinch of red chili powder for extra heat.

Festival Adaptations – Navratri & Fasting-Friendly Options

During Navratri, you can make these parathas using singhara flour (water chestnut flour) instead of whole wheat flour for a fasting-friendly version.

Serving Suggestions

These Lauki Parathas are delicious on their own, but they’re even better with:

• Raita (yogurt dip)
• Plain yogurt
• Your favorite pickle
• A side of dal (lentils)

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave.

FAQs

Got questions? I’ve got answers!

What is the best way to grate lauki for paratha?

I recommend using the coarse side of a box grater. This will give you a nice texture. You can also use a food processor with a grating attachment.

Can I make the dough ahead of time?

Yes, you can! Just wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours.

How do I prevent the paratha from sticking to the tawa?

Make sure the tawa is hot enough before you place the paratha on it. Also, use enough oil or ghee while roasting.

What can I substitute for whole wheat flour?

You can use atta (stoneground whole wheat flour) or a gluten-free flour blend.

Is lauki good for people with diabetes?

Yes, lauki has a low glycemic index, making it a good choice for people with diabetes. However, it’s always best to consult with a healthcare professional for personalized dietary advice.