Paneer Bottle Gourd Parathas

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Last Updated on December 14, 2020 by Chef Mireille

Paneer Paratha, Bottle Gourd Paratha, Lauki Paratha, Dudhi ParathaPaneer Bottle Gourd Parathas – Indian wheat flatbread stuffed with paneer and bottle gourd, an Indian zucchini like vegetable. Perfect to accompany any curry or for breakfast with chutney.

After 2 days of decadent indulgences from Archana’s site, today I opted for a healthy paratha. Using paneer (an Indian fresh cheese) and bottle gourd (an Indian summer squash similar to zucchini) in this Indian flatbread, it is very flavorful and can be enjoyed on its own. Due to the moisture from the gourd and cheese, these parathas were so soft.

Bottle gourd can be found at Asian markets as well as Indian stores. In recent years, it’s been making occasional appearances at Caribbean markets and even Whole Foods. Paneer can be found at Whole Foods and many other mainstream markets. If you’re not looking for it, you may not even be aware your local supermarket carries it. Take a look and step our of your comfort zone. Try this wonderful cheese which is one of my favorite food products, even if you’re not in the mood to make parathas. Try Paneer Lababdar, Paneer Mirch or Paneer Chaman for some other options that utilize it.

Paneer Bottle Gourd Parathas

(adapted from Archana)
Prep Time: 50 minutes
Cook Time: 20 minutes
Yield: 4 7″ parathas

Ingredients:

  • 1/2 cup peeled and grated bottle gourd (lauki/dudhi)
  • 1/2 cup grated paneer
  • 1/4 cup finely chopped cilantro
  • 1 tablespoon finely chopped mint
  • 1/2 tablespoon onion seed (kalonji)
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon cumin seed
  • 1/8 teaspoon ground turmeric
  • 1/4 teaspoon red chili pepper (cayenne pepper)
  • 1/2 teaspoon salt
  • 1 1/2 cups chappati flour (Indian whole wheat flour)
  • 2-3 tablespoons ghee

In a large bowl, combine bottle gourd, paneer, cilantro, mint and spices. Stir to combine and leave for 30 minutes.

Add flour and water (approximately 1/3 cup), a little at a time, until you have a soft and pliable dough. Cover with a damp cloth and leave to rest for 10 minutes.

Heat a skillet/tawa. Divide dough into 4 equal pieces. On a lightly floured board, roll into a 7″ circle. Brush the tawa with a little ghee. Place the rolled dough on the skillet. Brush the top with ghee. Cook for 2 minutes, until browned. Flip over and cook for another 2-3 minutes until browned. Repeat until all the dough has been cooked.

Paratha -edit

Notes:

If using American whole wheat flour, you will need a little less water as the flour is softer.

Have these for breakfast or as part of a light dinner with some dal.

Now that summer is here, we are often looking for light summer meals to keep our bathing suit bodies in shape. These soft and flavorful parathas paired with Mamidikaya Pappu (green mango dal recipe coming soon), fresh tomato slices and Come y Bebe is the perfect Vegetarian dinner to keep you in shape.

Paneer Bottle Gourd Paratha, Bottle Gourd Paratha, Lauki Paratha, Paneer Paratha, Paratha recipe

Paneer Bottle Gourd Paratha, Green Mango Dal
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Paneer Bottle Gourd Parathas

Prep Time50 mins
Cook Time20 mins
Total Time1 hr 10 mins
Servings: 4 parathas

Ingredients

  • 1/2 cup peeled and grated bottle gourd lauki/dudhi
  • 1/2 cup grated paneer
  • 1/4 cup finely chopped cilantro
  • 1 tablespoon finely chopped mint
  • 1/2 tablespoon onion seed kalonji
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon ground turmeric
  • 1/4 teaspoon red chili pepper cayenne pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups chappati flour Indian whole wheat flour
  • 2-3 tablespoons ghee

Instructions

  • In a large bowl, combine bottle gourd, paneer, cilantro, mint and spices. Stir to combine and leave for 30 minutes.
  • Add flour and water (approximately 1/3 cup), a little at a time, until you have a soft and pliable dough. Cover with a damp cloth and leave to rest for 10 minutes.
  • Heat a skillet/tawa. Divide dough into 4 equal pieces. On a lightly floured board, roll into a 7" circle. Brush the tawa with a little ghee. Place the rolled dough on the skillet. Brush the top with ghee. Cook for 2 minutes, until browned. Flip over and cook for another 2-3 minutes until browned. Repeat until all the dough has been cooked.

Notes

Notes:
If using American whole wheat flour, you will need a little less water as the flour is softer.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Comments

  1. I love the addition of all the seeds and herbs in this paratha. I’ve never tried this paneer & lauki combo — will have to try it sometime.

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