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Doodhi Paratha - Ghiya Paratha - Lauki Paratha Recipe
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Doodhi Paratha - Ghiya Paratha - Lauki Paratha Recipe

Wheat flour with grated bottle gourd made into a paratha, givr you a unique crispy taste to drool over. It gives a great start to bright the morning breakfast.

- Ingredients for Lauki Paratha Recipe :

 
  • Wheat flour - 2 cup ( 300 gms )
  • Bottle gourd - 2 cup ( 300 gms ) ( grated )
  • Ghee - 4 to 5 tbsp 
  • Green Coriander - 3 to 4 tbsp ( finely chopped) 
  • Green chili - 2 ( finely chopped )
  • Cumin seeds  - 1/2 tsp 
  • Salt - 1 tsp or to taste

- How to make Lauki Paratha :

 
Take wheat flour in a bowl, add grated bottle gourd, green chili, cumin seeds, salt,finely chopped green coriander.Mix all ingredients well. Knead a stiff dough from it by adding water in small portions. Add 1 tsp ghee in the dough, knead well.
 
Cover and keep the dough aside for 15 to 20 minutes to set. Grease your hands with a little ghee, squash dough. Turn on flame.Heat the skillet.
 
Grease hands with flour, break lump. Make round dough balls coat with flour, roll out 5 to 6 inch diameter. Spread ghee over it. Fold it in half and grease with ghee. Fold again, Press with hands.Coat in dry flour,roll it out thick,in triangular shape. Make sure you roll out the parathas from the edges so that they are not thick or thin but remain even. 
Pour a little ghee over the hot skillet. Spread it evenly.Keep the flame medium. Put the paratha to roast on a skillet.Flip and roast the paratha. Roast it well, till golden spots appear. Spread ghee, flip and roast well. Then keep over bowl. 
 
For square paratha, roll out the parathas in 5 to 6 inch diameter, spread ghee. Fold and give sheet square shape. Coat it with dry flour. Roll out then roast as previous ones. When roasted well take out keep in plate. 7 to 8 parathas can be made with this quantity of dough. 
 
Steaming hot and crispy Lauki Parathas are ready. You can serve it with green coriander chutney, curd or sabzi. 
 

- Suggestion : 

 
You can also use oil instead of ghee. 
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