A very good combination for a weekend morning breakfast. Healthy and nutritious, it is a lunch box menu for kids and adults too. Tastes absolutely delicious with rich creamy yoghurt and any type of pickles you fancy, homemade or store bought. Do not forget to have it with few sliced onion and green chilies as it goes well with this sumptuous lauki ka paratha.
- 2 cups lauki (bottlegourd), grated and drained
- 1 small potato, boiled and grated
- 1 tbsp. coriander leaves, chopped
- 1 cup atta (wheat flour)
- salt to taste
- 1/2 tsp. cumin seeds
- 1 tsp. kasuri methi (dry fenugreek leaves)
- 1/2 tsp. garam masala powder
- 1 tsp. ginger, grated
- 1-2 green chilies, finely sliced
- 2 tsp. oil
- oil to shallow fry the parathas
Heat 1 tsp. oil in a pan and temper with cumin seeds. Add the grated lauki, green chilies, ginger, salt to taste, garam masala powder and crushed kasuri methi and stir fry till all the moisture dries up.
When cool, mix well with boiled and grated potato and coriander leaves. Refrigerate it for further use.
Knead the atta with salt to taste and 1 tsp. oil into a tight dough. Keep aside for 20-25 minutes. Divide the stuffing too into 5 equal portions.
To make parathas - divide the dough into 5 equal parts. Roll out each part into a small circle and place a portion of the mixture in the centre. Close all edges and roll out further into a paratha. You can also spread the stuffing between 2 small chapattis and roll as usual.
Roll out the rest of the dough in a similar manner. Heat a tsp. oil and shallow fry the parathas, one at a time on both sides till golden brown. Serve hot with yoghurt or pickles.