Stuffed Lauki Bottle Gourd Paratha
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Squeezed grated lauki seasoned and stuffed into atta — soft doodhi / lauki paratha.
Lauki is mostly water, which is the whole challenge here. Squeeze the grated gourd well and season the filling so it sits firm inside the dough. Done right, the paratha comes out soft and does not tear on the tawa.
Ingredients
How to Make It
Squeeze lauki dry; season.
Stuff seal dough balls.
Roll; cook tawa.
Nutrition per serving
* Approximate values per serving
Health Benefits
Vegetable-stuffed whole-wheat paratha. Dry filling well so it doesn’t tear.
A grated vegetable filling adds bulk and moisture to a whole wheat paratha, so you taste vegetables in every bite and use less ghee on the outside.
Pro Tips
- →Squeeze hard.
- →Soft dough.
- →Medium heat.
- →Squeeze the grated lauki in a clean cloth until almost dry, and save the water for the dough or dal.
- →Add salt to the filling just before stuffing, otherwise it pulls out more water.
- →Roll gently from the centre outward and cook on medium heat so the filling cooks through.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Ghee: about 876 kcal (about 40 kcal per teaspoon); Whole wheat flour: about 340 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Ajwain.
- 2Methi.
- 3Mix a spoon of roasted besan into the filling to soak up any remaining moisture and add a nutty taste.
Frequently Asked Questions
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