Bajra Lauki Parathas

Cooks in: 40 Minutes Serves: 2 People

Lauki/Bottle gourd has many health benefits and when combined with millets to make parathas, it becomes a wholesome food.  Bajra/Pearl Millet is rich in fibre and so digests slowly and releases sugar at a slower rate compared to other foods. It is a good source of phosphorus, magnesium and iron. 

Ingredients:

  • 1 Cup Grated Bottle gourd/Lauki/Sorakkai
  • 2 Cups Pearl Millet/Bajra flour
  • 4 Finely Chopped Green Chillies
  • 2 Tbsp Finely Chopped Coriander Leaves
  • 1 Tsp Salt
  • 1 /2 Tsp Coriander Powder
  • 1/2 Tsp Chilli Powder
  • 1/2 Tsp Cumin Powder
  • 1/4 Tsp Turmeric Powder
  • 1/4 Tsp Carom Seeds
  • Oil for making Parathas

Directions:

  1. In a wide Bowl, mix grated bottle gourd, salt and keep aside for 10 minutes. It will leave water.
  2. Now, add all other ingredients except oil and mix well. Using hot water, make a soft sough. The water quantity depends on the moisture from the greens.
  3. Keep covered for 10 minutes. Divide into 6 equal portions.
  4. Take one portion and pat it on a greased banana leaf or a parchment paper.
  5. Transfer this to a preheated pan/tawa and cook both sides with oil to make parathas.
  6. Serve with curd or raita.

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Jamun Fruit Raitha:
  • Deseed around 20 jamuns and make a fine paste. Add salt, beaten curd, roasted cumin powder and a few finely chopped green chillies.

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9 Comments

  1. hi Vijaya,

    Can I use autolysis method of preparing the dough and then adding grated and squeezed out lauki? Maybe use 3/4th cup of water instead of 1 cup water (to adjust for leftover water in the lauki) to 1 cup flour?

    1. Hi Naina,
      With water veggies like lauki, autolysis is slightly tricky! But no harm in trying. If the moisture is more after autolysis, add more flour and knead.

  2. Very yummy and healthy dish. We liked it. This is the second time I tried this dish. The first time, I made the dough in the morning and prepared the parata in the afternoon. Today, I made the parata after 20 minutes of preparing the dough and it came out much better than the first time and also the parata was not breaking off when I removed from the foil and transferred to the tava. The water from the lauki was a bit too much and I should have been careful about it, else I would have got an even more thinner parata. Thank you for the delicious and healthy recipe.

    1. Hi Gayathri,
      Thanks so much for trying this recipe and your detailed comment. Grate lauki, add salt and leave aside for 10 minutes. It will leave all water. Then you add flour. This may help you with adding right qty of water later on.

  3. Very innovative and excellent dish. Very deep thought for a healthy food. Am following you deeply.

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