Lauki Paratha - White Gourd - Sorekayi - Doodhi Paratha - Easy Recipe

Lauki is a healthy vegetable which many do not like. Therefore I have prepared paratha out of this vegetable which is not only healthy but tasty too.  This is a versatile dish  which can be eaten at the time of breakfast, lunch or dinner.  The dough of this paratha can be stored in the fridge for 2 days. 

It tastes great when eaten with ghee, spicy curry, subzi, curd, pickle, chutney or tomato ketchup along with some drink  like buttermilk or lassi.  The stuffed parathas can also be made using the same lauki mixture. 

Yield :  8 parathas.

Ingredients

2 cups wheat flour (use more if required)

2 cups grated white gourd / lauki / sorekayi / doodhi

2 tbsp gram flour / besan 

2 tsp curd

½ tsp turmeric powder

½ tsp chilli powder
1 tsp coriander powder

¼  tsp cumin seeds powder / jeera powder

7-8 curry leaves, roughly chopped

¼ cup chopped coriander leaves

Ghee / oil 

Salt to taste

Method

1    Peel and grate the lauki. Mix together the grated lauki, and other ingredients except wheat flour.
     Make a thick lauki mixture.
2    Now add wheat flour to it. Knead it to a dough of  rolling consistency.
      Add more wheat flour if required. Use water if required.
3    Divide the dough into orange sized portion. Take one portion of the dough,
      roll the dough in wheat  flour and roll out round paratha from it.
      Roll  as thin as you like. Roll all the parathas and place them on a plate.
4    Now heat tawa/griddle and apply  ¼tsp ghee/oil on it.
      Place the paratha gently on the tawa. Pour ¼ tsp ghee/oil on the paratha.
5   Shallow fry the paratha till  brown spots appear on it.
6   While shallow frying, press the paratha at the edges with a chapati presser.
7   Serve hot with ghee, spicy curry, subzi, curd, pickle, chutney or tomato ketchup
     along with some  drink like butter milk or lassi.

Step by Step Photos
White gourd, Lauki, Sorekayi, Doodhi.

Peel and grate the lauki. Mix together the grated lauki, and other ingredients except wheat flour.  

Mix well.

Make a thick lauki mixture as shown below.

Now add wheat flour to it. Knead it to a dough of  rolling consistency. 

Add more wheat flour if required. Use water if required.

Divide the dough into orange sized portion. Take one portion of the dough, roll the dough in wheat flour and roll out round paratha from it. Roll  as thin as you like. Roll all the parathas and place them on a plate.

 Now heat tawa/griddle and apply  ¼ tsp ghee/oil on it. Place the paratha gently on the tawa.
Pour ¼ tsp ghee/oil on the paratha. Shallow fry the paratha till  brown spots appear on it.
While shallow frying, press the paratha at the edges with a chapati presser.

Serve hot with ghee, spicy curry, subzi, curd, pickle, chutney or tomato ketchup along with some drink like butter milk or lassi. 

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