Lauki Paratha with Spiced Boondi Raita
Looking for a delicious way to include more vegetables in your everyday meals? This Lauki Paratha with Boondi Raita is a wholesome and flavorful recipe that transforms humble bottle gourd into a soft, aromatic, and satisfying flatbread. Even those who usually dislike lauki will be pleasantly surprised by how tasty these parathas turn out!
Made with freshly grated bottle gourd, whole wheat flour, and a blend of Indian spices, these parathas are naturally soft and require very little oil. Since bottle gourd contains plenty of moisture, the dough comes together without the need for additional water, making the parathas exceptionally tender and easy to digest.
Served alongside a refreshing and mildly spiced Boondi Raita, these parathas make a complete meal that is perfect for breakfast, lunch, dinner, lunch boxes, or even picnics. Another great advantage is that they stay soft for up to two days, making them an excellent make-ahead option for busy mornings and travel.
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Video
Ingredients
- 1 small bottle gourd (lauki), peeled and grated
- 2 cups whole wheat flour
- 2 tablespoons green chili, ginger, and fresh coriander paste (thecha)
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon chaat masala powder
- ¼ teaspoon cumin seeds
- ¼ teaspoon fennel seeds
- ⅛ teaspoon carom seeds (ajwain)
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- Salt to taste
- ¼ teaspoon sugar
- 1 teaspoon oil
- Ghee or oil for roasting the parathas
Method
Step 1: Prepare the Bottle Gourd
- Wash and peel the bottle gourd. Cut it into two pieces and grate it using a grater. Transfer the grated lauki to a large mixing bowl.
Step 2: Make the Dough
- Add the whole wheat flour to the grated bottle gourd. Now add: Green chili, ginger, and coriander paste – 2 tbsp, Turmeric powder – 1/4 tsp, Red chili powder – 1/4 tsp, Coriander powder – 1/2 tsp, Garam masala powder – 1/4 tsp, Chaat masala powder 1/4 tsp, Cumin seeds – 1/4 tsp, Fennel seeds – 1/4 tsp, Ajwain – 1/8 tsp, Kasuri methi – 1 tsp, Salt as per taste and sugar – 1/4 tsp, Oil – 1 tsp.
- Mix everything thoroughly.
- Since bottle gourd contains a lot of moisture, there is no need to add water while kneading. Simply combine everything and knead into a soft dough.
- If the dough feels too soft or sticky, add a little extra dry flour as needed to achieve a smooth and manageable consistency.
- Apply a few drops of oil over the dough and allow it to rest for 5–10 minutes.
Step 3: Roll the Parathas
- Divide the dough into equal portions and shape them into balls.
- Dust each ball with dry flour and roll it into a round paratha of your desired thickness.
Step 4: Cook the Parathas
- Heat a tawa or skillet over medium heat. Place the rolled paratha on the hot tawa.
- Cook for a few seconds, then flip it over. Apply a little ghee or oil on top and cook the other side. Flip again and apply ghee or oil on the second side as well.
- Cook until both sides develop beautiful golden-brown spots and become slightly crisp.
- Repeat the same process with the remaining dough.
Boondi Raita Recipe
A cooling and spicy boondi raita pairs beautifully with these parathas and enhances their taste.
Ingredients
- 1 cup curd (yogurt)
- ¼ cup boondi
- 1 teaspoon ghee
- ¼ teaspoon cumin seeds
- ¼ teaspoon finely chopped ginger
- 1 green chili, finely chopped
- 1 sprig curry leaves
- ⅛ teaspoon red chili powder
- ¼ teaspoon chaat masala
- ¼ teaspoon dried mint powder
- 1 teaspoon chopped coriander leaves
- ¼ teaspoon salt
Method
Step 1: Prepare the Tempering
- Heat ghee in a small pan. Add cumin seeds and allow them to crackle.
- Add chopped ginger, green chili, and curry leaves. Switch off the heat and sprinkle red chili powder. Let the tempering cool slightly.
Step 2: Prepare the Raita
- In a bowl, whisk the curd until smooth and creamy.
- Add: Boondi – 1/4 cup, Chaat masala – 1/4, dried mint leaves – 1/4 tsp , chopped fresh coriadner leaves – 1 tbsp and Salt as per taste.
- Pour the prepared tempering over the yogurt mixture. Add chopped coriander leaves and mix everything well.
- our flavorful and refreshing Boondi Raita is ready.
Serving Suggestions
Serve these hot and delicious Lauki Parathas with:
- Boondi Raita
- Pickle
- Green chutney
- Fresh curd
- Masala tea
The combination of soft, aromatic Lauki Parathas and spicy, refreshing Boondi Raita is simply irresistible. Whether served for breakfast, packed in a lunch box, or taken along on a picnic, this wholesome meal is sure to be enjoyed by everyone.
Try this easy recipe at home and enjoy a healthy and delicious Indian meal with your family!
Tips and Tricks for Perfect Lauki Paratha
1. Do Not Squeeze the Grated Lauki
The natural moisture from the bottle gourd helps bind the dough and keeps the parathas soft.
2. Add Water Only If Necessary
Most of the time, no water is needed. Add water only if the dough feels dry.
3. Adjust the Flour Accordingly
The moisture content of bottle gourd varies. If the dough becomes sticky, simply add a little extra wheat flour.
4. Resting the Dough Makes a Difference
Allowing the dough to rest for 5–10 minutes helps the flour absorb moisture evenly and makes rolling easier.
5. Roast on Medium Heat
Cooking the parathas over medium heat ensures they cook evenly and remain soft from inside while developing a beautiful golden color outside.
6. Use Ghee for Better Flavor
Ghee gives the parathas a rich taste and helps them stay soft for longer.
7. Make Them Travel-Friendly
These parathas remain soft for up to two days, making them ideal for lunch boxes, road trips, and picnics.
8. Customize the Spice Level
Increase or decrease the amount of green chilies and red chili powder according to your preference.
