Lauki Spinach Potato Paratha Recipe – Easy Indian Flatbread

Last Updated on 6 months ago by Neha Deshmukh

Lauki Spinach Potato Paratha Recipe – Easy Indian Flatbread

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak a little extra goodness into your family’s meals. These Lauki Spinach Potato Parathas are exactly that – a delicious, comforting flatbread packed with veggies, and surprisingly easy to make. I first stumbled upon this recipe trying to use up a surplus of lauki from my garden, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

These parathas aren’t just tasty; they’re a fantastic way to get a serving (or two!) of vegetables into your diet. They’re perfect for a hearty breakfast, a satisfying lunch, or even a light dinner. Plus, the combination of lauki, spinach, and potato creates a wonderfully soft and flavorful filling. Trust me, even veggie-skeptics will enjoy these!

Ingredients

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

• 1.5 cup Wheat flour (approx. 195g)
• 1 cup Lauki (grated bottle gourd) (approx. 150g)
• 1 cup Spinach (finely chopped) (approx. 30g)
• 2 Potato (boiled & mashed)
• 1 teaspoon Red chilli powder (approx. 5g)
• 1 teaspoon Coriander seeds powder (approx. 5g)
• 0.25 teaspoon Black pepper powder (approx. 1.25g)
• 0.125 teaspoon Asafoetida (hing) (approx. 0.6g)
• 1 teaspoon Ajwain (Carom seeds) (approx. 5g)
• Salt to taste

Ingredient Notes

Let’s talk about a few key ingredients to make sure your parathas turn out perfectly:

• Lauki (Bottle Gourd): Don’t underestimate this humble vegetable! Lauki is incredibly cooling and hydrating, especially wonderful during warmer months. It’s a staple in many Indian cuisines, particularly in North India, and is known for its soothing properties. Make sure to grate it well and squeeze out any excess water – more on that later!
• Ajwain (Carom Seeds): These tiny seeds are a powerhouse of flavor and digestion. My grandmother always added ajwain to parathas, believing it helped with bloating. It adds a lovely, slightly pungent aroma and aids in digestion – a win-win!
• Whole Wheat Flour (Atta): I prefer using whole wheat flour for these parathas because it’s healthier and gives a lovely rustic flavor. You can substitute it with all-purpose flour (maida) if you prefer a softer texture, but whole wheat is my go-to. You could also try a mix of both!

Step-By-Step Instructions

Alright, let’s get down to making these parathas!

1. First, pressure cook the potatoes until they’re soft. Once cooled, peel and mash them thoroughly. Set aside.
2. Wash and finely chop the spinach. You can optionally blanch or sauté it for a couple of minutes to wilt it down a bit – this helps reduce the moisture.
3. Peel, deseed, and grate the bottle gourd (lauki). This is important: discard the spongy inner pulp, as it can make the dough too watery.
4. Now, in a large bowl, combine the wheat flour, grated lauki, chopped spinach, mashed potatoes, red chilli powder, coriander powder, pepper powder, asafoetida, ajwain, and salt.
5. Here’s the trick: knead everything together without adding any water. The moisture from the lauki and potatoes should be enough to bring the dough together. If it’s still too dry, add a tiny bit of water, a teaspoon at a time. You want a soft, pliable dough.
6. Divide the dough into 8 equal balls. Dust a clean surface with flour and roll each ball into a 6-7 inch round paratha.
7. Heat a tawa (griddle) over medium heat. Cook each paratha, drizzling a little oil on both sides, until you see lovely golden brown spots appear. Flip and cook the other side.

Expert Tips

Want to take your paratha game to the next level? Here are a few tips I’ve learned over the years:

• For Flaky Parathas: Don’t over-knead the dough! A lightly kneaded dough results in flakier parathas.
• Preventing Hard Parathas: Avoid rolling the parathas too thin. A slightly thicker paratha stays softer for longer.
• Handling Lauki: This is key! Grate the lauki well and squeeze out as much water as possible using a clean kitchen towel. This prevents a soggy, sticky dough.

Variations

Let’s get creative! Here are a few ways to customize these parathas:

• Vegan Adaptation: Simply ensure the oil you use for cooking is plant-based.
• Gluten-Free Adaptation: Substitute the wheat flour with a gluten-free flour blend, like a mix of rice flour, potato starch, and tapioca flour. You might need to adjust the liquid slightly.
• Spice Level Adjustment: Adjust the amount of red chilli powder to your liking. For a milder flavor, use half a teaspoon or omit it altogether. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: These parathas are great for Navratri, as they don’t contain onion or garlic. During Holi, you can add a little besan (gram flour) to the dough for extra binding and a slightly nutty flavor.

Serving Suggestions

Serve these Lauki Spinach Potato Parathas hot off the tawa with a dollop of creamy yogurt, a tangy pickle, or your favorite chutney. My kids love them with a simple mint-coriander chutney!

Storage Instructions

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

FAQs

Let’s answer some common questions:

• Can I make the dough ahead of time? Yes, you can! Prepare the dough and store it in an airtight container in the refrigerator for up to a day.
• What can I substitute for Lauki if I don’t have it? You can use grated zucchini or carrots as a substitute, though the flavor will be slightly different.
• How do I prevent the parathas from sticking to the tawa? Make sure your tawa is properly heated and lightly oiled before placing the paratha on it.
• Can I freeze these parathas? Yes! Stack the parathas with parchment paper between each one and freeze them in a freezer-safe bag.
• What is the best way to serve these parathas to kids? Cut them into fun shapes using cookie cutters! My little ones are always more excited to eat their veggies when they’re shaped like stars or hearts.

Enjoy! I hope you and your family love these Lauki Spinach Potato Parathas as much as we do. Let me know in the comments how they turn out!