Bottle Gourd and Potato Paratha

Ingredients(for 2 medium parathas per serving)

• 2 cups Whole wheat flour (atta) (gehun ka atta)
• 1 cup Bottle gourd (lauki), peeled & grated (medium-sized, moisture squeezed)
• 1/2 cup Potato (aloo), boiled & mashed (medium potato)
• 2 tbsp Coriander leaves (dhaniya), finely chopped
• 1 Green chili, finely chopped (adjust to taste) - optional
• 1 tsp Cumin seeds (jeera)
• 1/2 tsp Carom seeds (ajwain)
• 1/2 tsp Red chili powder - optional
• 1/4 tsp Turmeric powder (haldi)
• to taste Salt
• 2-3 tsp Oil or ghee (for roasting)

Instructions

1. 1

   In a large bowl, combine grated lauki (after squeezing excess water), mashed potato, and whole wheat flour. Add chopped coriander, green chili, jeera, ajwain, red chili powder, turmeric, and salt.

   5 minutes

   Squeeze lauki well to avoid a sticky dough.

2. 2

   Mix all ingredients to form a soft, pliable dough. If needed, use the reserved lauki water or a few spoons of regular water. Knead until smooth.

   5 minutes

   Do not over-knead as lauki will release water over time.

3. 3

   Divide the dough into equal-sized balls (about 4-5). Dust lightly with dry atta.

   2 minutes

   Keep dough balls covered with a damp cloth to prevent drying.

4. 4

   Roll each ball into a medium-thick circle (about 6 inches) using a rolling pin, dusting with atta as needed to avoid sticking.

   4 minutes

   Roll gently to prevent tearing, as the filling is soft.