Dudhi Paratha (Lauki / Bottle Gourd Paratha)

Dudhi paratha brings together simple ingredients and deep flavors right from Indian home kitchens. This flatbread stands out for its soft texture and subtle taste, thanks to bottle gourd—known as dudhi or lauki—which blends in perfectly for a light, satisfying meal.

Dudhi or Lauki paratha is a healthy paratha made using bottle gourd and a few every day spices. They can be served for breakfast, lunch or even dinner. These nutritious paratha are best for your lunch box or as a finger food for your toddler. Take it to picnics and everyone will ask for more.

Parathas are one of my go-to recipe’s for picnics or for lunchboxes. They are easy to make, easy to pack and can be enjoyed as is. Pair it with some simple pickle or simple raita to make a simple healthy meal.

I make a lot of paratha’s in my everyday cooking. They are one of the best options to sneak in some veggies for fussy eaters. I sometimes call this as my fridge clean up recipe too. I mix different veggies and to add to protein I add paneer to it. Like in this Leftover Veg and Paneer Paratha.

Like this squash lauki paratha or gheeya partha, I also make pumpkin paratha or zucchini or courgette paratha. Using green veggies I make palak paratha, kale paratha etc. Off course Aloo Paratha or Paneer paratha is an all time favourite.

Making this lauki paratha is very easy. All you do is mix all the ingredients and make a dough. Water is also not needed as the dudhi will release its own water and hydrate the dough.

Roll the roti and cook it on a medium to high flame and you are done. If you add more oil to the dough you can store this roti for 2-3 days at room temperature in normal climate conditions.

One can freeze this paratha’s too. You can either roll and freeze the paratha’s or cook them half and freeze it. You can check my post on how to freeze paratha’s.

Dudhi paratha

Dudhi paratha brings together simple ingredients for a tasty flatbread you can enjoy at breakfast, lunch, or as a filling snack with yogurt or chutney.

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Course: Breakfast, Main Course, Snacks

Cuisine: Indian, North Indian

Keyword: Vegan, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Resting Time: 30 minutes minutes

Servings: 10 parathas

Calories: 197kcal

Author: Renu Agrawal-Dongre

Equipment

• Measuring Cups and Spoons
• Grator
• Knife
• Rolling pin and Board
• Tawa/Griddle/Pan

Ingredients

• 1 medium sized dudhi/Bottle Gourd. grated, About 2 Cups
• 3 cups whole wheat flour
• 1 teaspoon Red chilli powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 2 tablespoon fresh coriander chopped
• 2-4 green chillies Finely chopped , optional – can add paste also
• 1 garlic clove grated, optional – can add paste also
• ½ inch ginger grated, optional – can add paste also
• Salt to taste
• Water at room temperature for kneading, only if required
• 1 teaspoon oil
• 2 tablespoon Oil for shallow frying parathas
• 1 cup whole wheat flour for rolling parathas

Instructions

Making Dough

• In a Big bowl, add the whole wheat flour, and all the masala’s and give it a quick mix.
• Then add grated dudhi, and mix. Rub the dudhi in you hand for the masala’s to coat and the flour to bind.
• You will not need any water to make the dough. Let the dough sit for sometime if required for the veggies to release water.
• After 15-30 minutes knead the dough.
• Add water only if required a tablespoon at a time.
• We want a pliable dough, which is not too sticky or too wet.
• If you add more water it will make the dough too soft.
• Knead the dough well for 5-10 minutes and let it rest for 5-10 minutes. Do not rest it for more time at room temperature, this may make the veggie release water and make the dough soft.
• If you have time to make the paratha’s it is best to refrigerate the dough.

Making Parathas

• Take a lemon size ball of dough and roll it around 1 inch diameter.
• Apply a little oil (just dip your finger and apply it). Now seal the dough from all sides and form a ball.
• Dip it into the dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If require, apply dry whole wheat flour in between to roll the paratha’s.
• Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame. Rolled side down.
• Flip it after 40-50 seconds.
• Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
• Then apply a little oil and cook for a min. Turn, apply oil and cook again.
• Continue cooking on both sides until the paratha is cooked on both sides.
• Serve them warm with chutney or pickle or keep them covered in a box wrapped in a muslin cloth.

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Nutrition Facts

Dudhi paratha

Amount Per Serving

Calories 197 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 0.5g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 35mg2%

Potassium 190mg5%

Carbohydrates 36g12%

Fiber 6g25%

Sugar 1g1%

Protein 6g12%

Vitamin A 72IU1%

Vitamin C 1mg1%

Calcium 20mg2%

Iron 2mg11%

* I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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This post was first published on my blog on 1st Sept 2014. Today the 9th June 2025 I am updating this post. Recipe remains the same.

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