It is basically a multilayered flavored paratha made with wheat flour, grated lauki, and regular spices. The paratha is very easy to prepare, but the layering and topping make it unique. This layered paratha goes perfectly with tadka raita or as a breakfast with pickle. Making this at home is a little time-consuming compared to regular parathas, but it’s not that tricky at all.
I will share the perfect ingredient ratio and a few fail-proof tips to help you make the perfect lauki paratha on your first attempt.
The key to making tasty lauki ka laccha paratha at home is as follows:
- Firstly, make the paratha using only wheat flour to make it healthier and more digestible. However, if you prefer a flakier texture, you can add plain flour (maida) in a 1:1 ratio. Knead the dough for 3-4 minutes until it becomes slightly stretchy and smooth.
- Secondly, in the paratha masala, add some poha powder. Poha powder absorbs water from the lauki (dudhi) and helps to make the stuffing dry. Alternatively, you can use roasted chana dal powder instead.
- Lastly, roast the paratha on a medium flame and crush the roasted paratha to separate its layers. Lauki paratha tastes great when served hot.
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Recipe video
Lauki ka paratha recipe | dudhi paratha recipe | lauki ka laccha paratha | Ghiya paratha recipe
Ingredients
- 2 cup wheat flour
- Salt to taste
- ¾ cup water or as required
- 1 tbsp oil
- 1 cup grated lauki - dudhi
- ½ cup onion slice
- Some coriander leaves
- 1 tsp green chilli paste
- 1 tsp ginger-garlic paste
- 1 tsp fennel seeds
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
- 1 tsp amchur powder
- ¼ tsp garam masala
- ¼ cup poha powder
- Salt to taste
- some sesame seeds
- Ghee for roasting
For tadka raita
- 1 cup curd
- ½ tsp roasted cumin powder
- Salt to taste
- ¼ tsp black salt
- ¼ tsp red chilli powder
- 1 tbsp oil
- ½ tsp cumin seeds
- ¼ tsp ginger pieces
- 1 chopped green chilli
- Some curry leaves
Instructions
To make lauki ka laccha paratha:
- In a mixing bowl, add 2 cups of wheat flour and salt. Gradually add water and knead the dough until it becomes soft.
- Add 1 tablespoon of oil to the dough and knead it for 2-3 minutes until it becomes slightly starchy and smooth.
- Cover the dough with a moist cloth and let it rest for 15-20 minutes.
- In another mixing bowl, grate 1 cup of lauki (dudhi). Add thin onion slices, coriander leaves, green chili paste, ginger-garlic paste, fennel seeds, turmeric powder, red chili powder, coriander powder, amchur powder, and garam masala. Do not mix them yet.
- Grind ¼ cup of poha into a fine powder using a mixer jar.
- Add the ground poha powder to the stuffing mixture and mix well.
- Divide the dough into equal portions and shape them into smooth balls. Flatten each ball between your palms.
- On a rolling board, place one dough ball and roll it into a thin paratha.
- Spread some ghee on the rolled paratha and sprinkle some masala on top.
- Cover the paratha with another thin rolled paratha and lightly roll it so that the two parathas stick together.
- Cut the paratha into medium-thick strips.
- Roll one strip and combine it with another strip. Join 5 strip rolls together to form a dough ball for the laccha paratha.
- On the rolling board, spread sesame seeds and coriander leaves. Press the dough ball onto it.
- Dust one roll and use a rolling pin to roll it into a 6-inch diameter circle.
- Roast the paratha on a hot tawa using ghee until both sides have golden brown spots.
- Once done, remove the paratha from the tawa. Carefully crunch it slightly using your hands to separate the layers.
- Serve the dudhi laccha paratha with tadka raita.
To make tadka raita:
- In a mixing bowl, add curd, roasted cumin powder, salt, and black salt. Mix well to make smooth curd.
- Add red chili powder into the center of the curd.
- In a tadka pan, add oil, cumin seeds, chopped ginger, chopped green chili, and curry leaves. Sauté them.
- Add the tempering into the curd and mix well.
- Tadka raita is now ready to serve with lauki laccha paratha.
Notes
- Knead semi-soft dough for the paratha.
- Knead the dough for 2-3 minutes, so it becomes slightly starchy and smooth.
- Grate the dudhi (lauki) using a medium-hole grater.
- Poha powder absorbs water from the dudhi, resulting in a dry stuffing.
- Gently roll the laccha paratha without applying too much pressure.
- Roast the paratha on a medium flame, avoiding high heat.
- Lauki laccha paratha tastes great when served hot.
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