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Lauki paratha served with fresh cilantro
Fresh, delicious bottle gourd paratha, Indian style

Stuffed Bottle Gourd Flatbread (Lauki Paratha)

Author: Flavelo
Recipes Main Courses
Paratha is the queen of Indian breakfasts: a layered, stuffed flatbread that is both filling and delicious. This version uses 'lauki' (bottle gourd) for a filling that keeps the dough incredibly soft while spices add a kick. A well-made paratha has a crispy, speckled surface and a steaming, aromatic interior.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Rolling pin
  • Clean kitchen towel
  • Cast iron skillet or griddle
  • Pastry brush (for oiling)

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Mix the flour with a pinch of salt. Gradually add water to knead a pliable, non-sticky dough. Cover with a damp cloth and rest for 15 minutes.

Tip: Resting allows the flour particles to hydrate and the gluten to develop, making the dough easier to roll.
2 ✓

Finely grate the gourd. Lightly salt it, let stand for 10 minutes, then squeeze out the water as thoroughly as possible.

Tip: If water remains in the vegetable, the steam will burst the dough during cooking.
3 ✓

Mix the squeezed gourd with the spices (cumin, chili, garam masala), garlic, cilantro, and lemon juice. Important: Add salt only right before stuffing!

Tip: Salt draws moisture out of vegetables (osmosis). If you salt too early, the filling will become soggy again.
4 ✓

Divide dough into balls. Flatten into palm-sized discs. Place a spoonful of filling in the center, pinch the edges together to seal, and gently roll out into a flatbread about 1/8 inch thick.

Tip: Use plenty of flour for dusting and don't press too hard with the rolling pin.
5 ✓

Heat a skillet over medium heat. Cook the flatbread for 1-2 minutes until bubbles appear, then flip.

Tip: Start cooking dry; add oil later.
6 ✓

Brush the top with oil or ghee, flip again, brush the other side, and cook until both sides are golden brown and spotted.

Tip: The oil/ghee helps heat transfer and crisps up the surface.

Recipe FAQ

The dough tore while rolling.
The filling was likely too wet, or you rolled it too thin. Use more flour for dusting and be gentle!
What if the dough is too sticky?
Add a little more flour and let it rest again. Resting helps the gluten relax.
Serving suggestions?
Serve with plain yogurt, pickle (achar), or just a knob of butter on top.

Ingredients

  • 7 oz Bottle Gourd (Lauki) or Zucchini, peeled
  • 2 cups Whole Wheat Flour (Atta)
  • 1 tsp Salt
  • 2/3 cup Warm Water (as needed)
  • 1 handful Fresh Cilantro, chopped
  • 1 tsp Ground Cumin
  • 2 cloves Garlic, crushed
  • 1/2 tsp Chili Powder
  • 1 tsp Garam Masala
  • 1 tbsp Lemon Juice
  • 3 tbsp Oil or Ghee for frying