Ingredients with Measurements:
- 2 cups whole wheat flour
- 1 cup grated lauki (bottle gourd)
- 1/2 cup crumbled paneer (cottage cheese)
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1/2 tsp garam masala powder
- Salt to taste
- Water as needed
- Oil for cooking
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, add whole wheat flour, salt, and water as needed to make a soft dough. Cover and keep aside for 15 minutes.
2. In another bowl, mix grated lauki, crumbled paneer, cumin powder, coriander powder, red chili powder, garam masala powder, and salt to taste.
3. Divide the dough into equal-sized balls and flatten them with a rolling pin.
4. Place a spoonful of the lauki-paneer mixture in the center of the flattened dough and bring the edges together to seal the filling.
5. Roll out the stuffed dough ball gently with a rolling pin to make a paratha.
6. Heat a tawa or griddle over medium heat and place the paratha on it.
7. Cook for 1-2 minutes on each side until golden brown, brushing oil on both sides.
8. Repeat the process with the remaining dough balls and filling.
9. Serve hot with yogurt, pickle, or chutney.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 6-8 parathas
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 28g
Protein: 7g
Fiber: 4g
Substitutions for ingredients:
- Instead of paneer, you can use crumbled tofu or grated cheese.
- You can replace lauki with grated zucchini or carrot.
Variations:
- Add chopped onions, green chilies, or ginger to the filling for extra flavor.
- You can also add chopped fresh herbs like cilantro or mint to the dough.
Tips and tricks:
- Make sure to squeeze out the excess water from the grated lauki before mixing it with the paneer.
- Roll out the parathas gently to avoid tearing.
- Brush oil on both sides of the paratha while cooking to make it crispy.
Storage instructions:
You can store the leftover parathas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the parathas on a tawa or griddle over low heat until warm.
Presentation ideas:
Serve the stuffed lauki parathas on a plate with a dollop of yogurt and a sprinkle of chopped cilantro.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
Serve with yogurt, pickle, or chutney.
Suggested side dishes:
Serve with a side of mixed vegetable curry or dal.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the paratha tears while rolling out, use a little flour to dust the surface and roll it out again.
Food safety advice:
Make sure to wash the lauki thoroughly before grating it.
Food history:
Parathas are a popular breakfast or snack item in India, and stuffed parathas are a specialty in the northern regions.
Flavor profiles:
The stuffing of lauki and paneer is mildly spiced with cumin, coriander, and garam masala, giving it a savory and slightly sweet flavor.
Serving suggestions:
Serve the stuffed lauki parathas hot with a side of yogurt or pickle for a delicious and satisfying meal.
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Region: Indian