- Rinse, peel and then grate lauki in a tray or parat or bowl. You will need about 1 cup of grated lauki.
- Add finely red chili powder , garam masala powder and carom seeds/ajwain powder and salt as required. Substitute if you do not have green chilies.
- Stir and mix everything very well. Then add whole wheat flour, rice flour and gram flour. Make a well in the center and add 1 tablespoon oil, curd. You can add any neutral-flavored oil or ghee
- Start gathering the mixture and begin to knead to a smooth dough. Don’t add any water while kneading. The juices from the lauki are enough to knead. In case the dough becomes sticky, then add some more flour and knead again
- Make dough balls.
- Place it in a tray or box containing whole wheat flour.
- Take the dough ball on the rolling board and begin to roll it with a rolling pin. While rolling, dust some more flour if required.
- Roll to a small or medium-sized paratha with a rolling pin
- Place the rolled lauki paratha on a hot tava or griddle. Keek the heat to medium-high or high. Do not roast the paratha on low heat as then they can become hard.
- You can serve these lauki parathas hot or stack them up in a roti basket or casserole and later serve warm. Make all doodhi paratha this way.
