Lauki Paratha, today we will see how to prepare lauki paratha / sorakkai roti / bottle gourd roti with step by step pics. Serve lauki paratha with pickle, raita or aloo ki sabzi, one of my favorite combination 🙂 If you are looking for paratha varieties, then do not forget to check my post.
Bottle gourd is very nutritious and also low in fat and cholesterol. I have used home grown bottle gourd which doesn’t look like the one we get in market. We grow these at my in-laws place and it tastes far better than the another variety. When you buy naatu sorakkai / organic lauki, press your nails on its skin, it should go smoothly. Such vegetable can be cooked with its skin on.
To prepare lauki paratha, grate bottle gourd and cook with ginger garlic paste, chili powder, turmeric powder and jeera powder. Knead wheat flour with the cooked mixture. Another way is to add raw mixture to the wheat flour. You can try either way. But before using grated lauki, squeeze them well and use the same water to knead flour. Since lauki leave too much moisture, it is best to squeeze the water before using. Do not throw the water as it is rich in nutrition.
Some of the lauki recipes shared in my blog, Lauki Cheela, Sorakkai Kurma, Lauki Sabzi, Sorakkai Bhaji, Lauki Bharta, Lauki Kootu and Lauki Kofta Curry. If you try any of my recipes, do share your feedback with us.
Lauki Paratha Recipe
- 2 cup whole wheat flour
- 150 gm grated sorakkai / bottle gourd / lauki
- ½ tsp turmeric powder
- ½ tsp red chili powder
- salt to taste
- ½ tbsp ginger garlic paste
- ½ tsp cumin / jeera powder
- Please check the instructions below.
How to make Sorakkai Roti
- Heat 1 or 2 tsp oil in a pan or kadhai. Add grated lauki, ginger garlic paste, turmeric powder, chili powder, cumin powder and salt to taste. Stir well everything and cook till all the moisture dries and you get dry mixture.
- Remove from the heat and keep aside. Sieve wheat flour and salt to taste. Add the cooked mixture and knead everything well. Now, add squeezed water from grated lauki and more water if needed and knead to smooth dough. Add 1 or 2 tsp oil and knead again. Keep aside for 10 minutes.
- Take the dough and divide into equal sized lemon shape balls. Take a ball and roll it using roller pin to form a thick disc like Paratha. Dust it with flour to avoid sticking. Heat a tava or frying pan. Cook Paratha applying little oil / ghee over both the sides till golden spots appear. Remove from the heat and proceed with the remaining dough. Serve Paratha with raita.