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Lauki Paratha | Sannata Raita

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Lauki Paratha | Sannata Raita

Tasty Healthy Paratha with Easy Raita

  • Suitable for vegetarian

Simple Breakfast Recipe.

  • 50 mins
  • Serves 6
  • Easy



Lauki Paratha, Sannata Raita

Serves 6 nos 90g each



For Dough 

Wheat Flour (आटा) – 1 cup 

Gram Flour (बेसन) – ¼ cup 

Salt (नमक) – to taste

Kasoori methi leaves (कसूरी मेथी पत्ता) – a generous pinch

Ghee, melted (घी) – 1 tbsp 

Ajwain (अजवाइन) – ½ tsp

Lauki water (लौकी का पानी) – ⅓ cup 

Water (पानी) – as required


For Stuffing

Lauki, medium (लौकी) – 1 no

Salt (नमक) – ½ tsp 

Cumin (जीरा) – 1 tsp 

Green Chilli, chopped (हरि मिर्च) – 1 no  

Onion, chopped (प्याज़) – ⅓ cup 

Coriander, chopped (ताज़ा धनिया) – handful

Chilli powder (मिर्ची पाउडर) – 1 tsp

Chaat masala (चाट मसाला) – 2 tsp

Salt (नमक) – to taste

Ginger chopped (अदरक) – 2 tsp 

Heeng (हींग)- ½ tsp

Wheat Flour (आटा) – 1-2 tbsp  

Ghee/Oil (घी या तेल) – as required


For Sannata Raita (UP + Bihar) 


Curd (दही) – 1 cup

Salt (नमक) – to taste

Chilli powder (मिर्च पाउडर) – 1 tsp

Water (पानी) – ¾ cup 

Mustard Oil (सरसों तेल) – 2 tbsp

Cumin (जीरा)  – 1 tsp

Heeng (हींग) – ½ tsp

Coriander, chopped (ताज़ा धनिया) – handful 

Boondi (बूँदी) – ½ cup



For lauki paratha, grate a whole bottle gourd and then sprinkle some salt on it. Mix up and keep it aside.
For the dough, in a flat bowl, add atta, besan, salt, kasoori methi, ghee, and ajwain. Squeeze out the excess water from the grated lauki to the dough and kneed it properly. You can drizzle some water as needed. The dough is ready, give it a rest for 10 mins.

For the stuffing, add cumin, green chillies, chopped onions, coriander, chilli powder, chaat masala, salt, ginger, and heeng to the grated lauki and mix them well. The lauki and onions will release their moisture.


Divide the dough into equal-sized balls, slightly smaller than a tennis ball. Take one dough ball and roll it into a small circle. Place a spoonful of the bottle gourd filling in the center of the rolled dough. Gather the edges of the dough and seal it, forming a stuffed ball. Flatten the stuffed ball slightly and then gently roll it out into a paratha, ensuring that the filling does not spill out. You can use dry flour for dusting if needed.

Heat a tawa over medium-high heat. Place the rolled paratha on the hot griddle and cook until it starts to puff up and has brown spots on both sides. You can add a little oil or ghee on both sides while cooking to make it crispy. Repeat the process with the remaining dough balls and filling.


For Sannata Raita, In a bowl, whisk the yogurt until it's smooth and creamy. Sprinkle some red chilli= powder and salt, then whisk well. Add 1 cup of water and mix well again.
Heat the mustard oil in a small pan until it starts to smoke, then add jeera and heeng. Let them crackle. Hold the diya using a tong and pour the tadka in the dahi, then submerge the diya in it. Close it with a lid and give it a rest for 20 minutes.

Take the Diya out and add boondi and coriander leaves. Mix it well.

Garnish the raita with chopped coriander leaves for a fresh touch.

Serve the Sannata raita immediately as a cooling side dish with various Indian meals. It complements dishes like biryanis, pulao, rotis, and curries.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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