Recipe 9 is Singhada Lauki Paratha – soft, wholesome and loaded with flavour. A simple mix of singhada flour and lauki, seasoned with green chillies and fresh coriander, making for a scrumptious festive meal. ✨

Conserve this dish for a delicious festive breakfast or meal!

SINGHADA LAUKI PARANTHA

Components

1 1/2 cups water chestnut flour (singhade ka atta).
150 grams bottle gourd (lauki), peeled and grated.
1 medium carrot, peeled and grated.
1/2 tsp cumin seeds.
1/2 tsp red chilli powder.
Rock salt to taste.
1 1/2 tsps ginger- green chilli paste.
2-3 tablespoons sliced fresh coriander leaves.
Ghee for greasing + for cooking.
Yogurt to serve.

Approach.

1. Take carrot in a bowl. Include bottle gourd, cumin seeds, red chilli powder, rock salt, ginger- green chilli paste and coriander leaves.
2. Include water chestnut flour and blend well. Add 3/4 cup water and knead to soft dough.
3. Take a piece of banana leaf and grease with ghee. Spread a part of the mix evenly.
4. Heat a tawa. Place the prepared parantha and cook for 3-4 minutes on medium heat.
5. Flip and cook for 2-3 minutes more on opposite too. Include ghee and cook on high heat for 30 seconds on each side.
6. Serve hot with yogurt.

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