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Bottle Gourd Paratha (jain)
Breakfast • India
How to Make Bottle Gourd Paratha (Jain) – Traditional & Healthy Version
Bottle Gourd Paratha, known locally as Lauki ka Paratha, is a classic North Indian breakfast that brings together the goodness of fresh bottle gourd (lauki) and whole wheat flour (atta). This Jain-friendly version excludes onion and garlic, making it perfect for those following a sattvik diet, especially during Paryushan and other Jain festivals. Parathas are a staple in many Indian households, cherished for their comforting taste and versatility. The delicate flavor of lauki makes this paratha light and subtly sweet, while the addition of basic Indian spices elevates its aroma. Traditionally cooked on a tawa, these parathas are soft and wholesome, often enjoyed with a side of dahi (curd), pickle, or fresh coriander chutney. Bottle Gourd Paratha is a great way to include more vegetables in your diet, especially for children and those looking for a nutritious start to their day. It's not just a breakfast favorite but also makes for a healthy lunchbox option. Relished during summer months when lauki is in season, it’s a beloved dish across Uttar Pradesh, Delhi, and Punjab.
Ingredients(for 2 parathas per person)
- 1.5 cups Whole wheat flour (atta) (gehun ka atta)
- 1 cup Bottle gourd (lauki), peeled & grated (fresh, tender)
- 1 Green chili, finely chopped (hari mirch) - optional
- 2 tbsp Coriander leaves, finely chopped (dhaniya patta)
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Red chili powder (lal mirch) - optional
- to taste Salt (sendha namak for Jain festival)
- 2 tsp Oil or ghee (for roasting)
- 1/4 tsp Carom seeds (ajwain) - optional
Instructions
- 1
Wash, peel, and grate the bottle gourd (lauki). Squeeze out excess water and reserve the juice for kneading the dough to retain nutrients.
5 minutes
Use soft, tender lauki for best results.
- 2
In a mixing bowl, add atta, grated lauki, cumin seeds, coriander leaves, green chili, turmeric, red chili powder, carom seeds, and salt. Mix well.
3 minutes
Mix ingredients thoroughly for even flavor distribution.
- 3
Gradually add reserved lauki juice to the flour mixture and knead into a soft, pliable dough. Add extra water only if required.
5 minutes
Do not over-knead; dough should be soft but not sticky.
- 4
Divide the dough into equal balls. Roll each ball into a 5-6 inch circle using a rolling pin, dusting with dry flour as needed.
3 minutes
Keep rolled parathas covered to prevent drying.
Why This Dish is Healthy
Lauki Paratha is a healthy breakfast option as it combines high-fiber vegetables with whole grains, promoting digestive health and satiety. Grated bottle gourd adds moisture, reducing the need for excess oil. Prepared without onion, garlic, or dairy, it's suitable for Jain and vegan diets. This paratha is ideal for weight management, diabetes control, and overall wellness, making it a smart addition to your daily meal plan.
Bottle gourd is a low-calorie, high-water vegetable rich in dietary fiber, vitamin C, potassium, and magnesium. Whole wheat flour provides complex carbohydrates, B vitamins, and protein. Using minimal oil and no processed ingredients keeps this dish light and heart-healthy. Spices like turmeric and cumin offer anti-inflammatory and digestive benefits. This paratha is suitable for a balanced Indian vegetarian diet, offering sustained energy and essential micronutrients.
Pro Tips
- 💡Squeeze grated lauki just before mixing to prevent dough from becoming too watery.
- 💡Add a little ajwain for better digestion and enhanced flavor.
- 💡Always use fresh, tender bottle gourd for the best taste and texture.
Storage & Serving
Store cooked parathas in an insulated container for up to 6 hours. For longer storage, cool completely and refrigerate in airtight box for 1-2 days. Reheat on a tawa before serving.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 170.0 kcal |
