Bottle gourd / lauki is grated and salted. It is then squeezed and mixed with wheat flour into a dough. The dough is rested for sometime and is rolled out into thin parata. The bottle gourd paratha is then fried on flat pan till golden brown in color.
Makes: around 2 Bottle gourd Parata.
Wheat Flour 3/4 Cup
Bottle gourd (Grated) 1/2 Cup Packed
Green Chiles 1
Ginger 1/2 inch Piece
Salt to taste
Oil 2 tsps + as Required
Method of preparation:
Peel the bottle gourd, wash and grate it.
Add few pinches of salt to the grated bottle gourd and leave it aside for around 10 – 15 minutes.
Squeeze the grated bottle gourd and reserve the liquid.
Remove stems, wash and finely chop green chiles.
Peel, wash and mince the ginger.
Alternatively coarsely grind the green chiles and ginger.
In a mixing bowl, mix together wheat flour, squeezed bottle gourd, green chile ginger mixture and salt.
Add little bit of reserved liquid at a time and knead the mixture into non sticky dough. Add water if necessary.
Leave the dough aside for around 1/2 hour and divide it into 2 portions.
Smear few drops of oil with the help of a spoon on the rolled out portion and close to form a semi circle.
Spread few more drops of oil on the semi circle and close it into a triangle.
Press lightly, dust some wheat flour and roll the triangular shaped dough into somewhat thin parata.
Repeat the same with the other portion of wheat dough.
Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out bottle gourd parata on the pan.
Fry on one side till brown spots appear and turn on other side and pour a quarter tsp of oil (if using) around the parata.
When you see brown spots on the other side, remove from heat and place in a closed container to keep them soft.
Repeat the same with remaining rolled out parata.
Serve bottle gourd parata with your choice of raita or pickle or serve with simple kadhi.
Notes: Adjust the thickness of the paratha according to your preference.
Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done.
Variations: You can also grind the bottle gourd into coarse paste using a grinder instead of grating it.
Other Names: Bottle gourd Parata, Anapakaya / Sorakaya Paratha.
Whole wheat flour is kneaded into a dough. The dough is rolled out and dried mint leaves are sprinkled on the paratha. Cook the mint parata and serve with any raita of your choice. Click here for making dried mint leaves.
Makes: around 2 Mint Paratha.
Whole Wheat Flour 1 Cup
Dried Mint Leaves 1/2 tsp
Ghee few Drops
Salt to Taste
Method of preparation:
In a mixing bowl, knead together wheat flour and few pinches of salt into smooth dough using enough water.
Keep the dough covered for around half an hour.
Divide the dough into 2 parts.
Roll out each portion into thick 6 inch diameter disc.
Apply few drops of ghee on the rolled out parata.
Sprinkle dried mint leaves over the greased area.
Roll the disc into a long cylinder and finally make a coil with it.
Press the coil into flat disc and roll out into around 6 inch diameter disc with help of rolling pin.
Repeat the same with remaining portions.
Heat a flat pan on medium heat, place the rolled out mint parata.
Cook the parata on both sides till brown spots appear on the surfaces.
Serve mint parata with any raita of your choice.
Notes: Make sure to cook the parata well.
Suggestions: Adjust mint leaves according to your preference.
Variations: You can also check other recipes with mint here.
Other Names: Mint Paratha, Pudina Parata.
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