Lauki Ka Paratha Recipe | Ghiya Paratha | Simple Healthy Breakfast Recipes Indian
Lauki ka paratha recipe is one of the Indian style simple healthy breakfast recipes. This ghiya paratha that combines grated bottle gourd with aromatic spices, all stuffed in a crispy flatbread perfect tasty dish for your weight loss journey too.
Ingredients
- 350 gm lauki or ghiya grated
- 2 cup whole wheat flour
- ¼ cup soyabean flour
- 1 ½ tsp salt
- 1 tsp coriander powder
- ½ tsp roasted cumin seeds powder
- ½ tsp amchoor
- 1 tbsp kasoori methi
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- Oil for shallow frying
Instructions
- Wash and peel lauki, then grate it with the help of a grater.
- Now add salt and mix it well. Keep it aside for 10-15 minutes.
- After that squeeze out water from lauki and keep the water aside.
- In a large mixing bowl, combine the whole wheat flour, squeezed bottle gourd, coriander powder, cumin seeds powder, amchoor powder, kasoori methi, turmeric powder, red chili powder, and salt. Mix well to combine all the ingredients evenly.
- Now add squeezed water and more water gradually to the mixture and knead it into a soft and smooth dough. The grated bottle gourd will release some moisture, so adjust the amount of water accordingly. Do not put the dough on rest. Start making parathas immediately.
- Divide the dough into a big lemon-sized portions bigger than normal chapatti and roll each portion into a ball.
- Take one dough ball and dust it with dry flour. Roll it out into 6-7 inch circle, slightly thicker than normal chapatti using a rolling pin.
- Heat a tawa or flat griddle over medium heat. Place the rolled paratha on the tawa and cook it for few seconds and flip to other side.
- Cook for few seconds and then apply ghee or oil on both sides and cook.
- Press the edges of the paratha with a spatula to ensure it cooks evenly.
- Cook the paratha until both sides turn golden brown and crispy.
- Repeat the process with the remaining dough balls to make more parathas.
- Serve the hot lauki paraths with yogurt, pickle, or any chutney of your choice.
- Enjoy your homemade lauki ke parathe as a hearty breakfast or a satisfying meal!
Video
Notes
1. Use fresh and tender lauki or ghia for best taste. In case if the taste of lauki is bitter, discard it and use another one.
2. Squeezing of lauki is important and don’t skip this step. As sometimes, lauki released a lot of water and the dough become very soft and sticky. Paratha made with soft dough becomes hard.
3. After making dough don’t leave the dough for rest. Start making paratha immediately.
4. Serve these parathas hot if you like crispy texture. Once it gets cold becomes soft in texture.
5. Leftover parathas can be stored in the refrigerator for 1-2 days. Before serving, again cook it for 1-2 minutes on tawa on a low medium flame.
6. Use desi ghee or refined oil as per your choice to shallow fry parathas.