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.
