Lauki also referred to as bottle gourd, sorakkai was once certainly one of my personal favorite in early childhood days. Only I love the sorakkai kootu my mother makes. Otherwise I do not know what you might use it. But after marriage I have not managed to get as Vj isn't a fan from it. The sorakkai kootu recipe within my blog continues to be clicked whenever we managed to get within my Chennai visit. However I always aspired to prepare lauki. However I am too lazy to prepare that specifically for me. However these days I'm dont bother to prepare, I attempt to incorporate more fresh vegetables within my diet, and so i whenever a readers friend Chithra Balasubramaniam sent me this recipe, it sounded too good and that i thought I ought to check it out soon. Which means this week after i saw this in Fairprice, I figured I ought to do this sure making a publish too. Today I chose to make this in my lunch and that i loved it a lot. I really like parathas a lot for your meal compared to regular grain menu I make. But mostly insufficient some time and idleness wins. However nowadays, I chose to make this only for me and will also be my dinner too. I'll happily eat for dinner and lunch. Its healthy and attractive too. Appreciate this excellent recipe Chithra .
Recipe Cuisine: Indian Recipe Category: Lunch/ Dinner
Prep Time. 15 mins Prepare time. 20 mins Makes. 8
Ingredients
Wheat flour/ atta 7Or2 cups
Green spinach, Finely chopped - 1 cup
Potato, steamed 2
Red chilli powder 1 teaspoon
Coriander seeds powder / dhaniya powder 1 teaspoon
Pepper powder (optional) 1/4 teaspoon
Asafoetida / Hing An ample pinch
Ajwain/ Omam 1 teaspoon
Salt - When needed
Method
- Pressure prepare potato for several whistles, remove your skin, mash it. Wash and finely chop green spinach. Keep aside. If you would like, you are able to prepare green spinach slightly by sauteeing or blanching ( boil water, add some leaves into it and boil for just two mins, drain)
- Peel your skin of lauki, Reduce four, take away the spongy factor, seeds in the centre. Grate it, keep aside.
- Inside a mixing bowl, take all of the ingredients and blend. You don't need to add water. The lauki leaves out water while you knead, so keep kneading before the mixture forms a dough without cracks.
- Make equal sized balls from it. Dust with increased atta or maida and unveil to parathas.
- Heat tawa and prepare the parathas alongside while you roll it. Drizzle some oil over hot tawa and prepare the folded parathas. Drizzle oil within the parathas too while its getting cooked. Prepare in medium flame, lightly pressing using the ladle occasionally to make sure even cooking. Repeat to complete cooking all of the parathas.
Notes
- Get everything ready only when you're prepared to make(prepare) the parathas. Because, the lauki leaves out water should you ensure that it stays for some time.
- Should you keep your prepared dough for lengthy time it is too sticky. So make parathas before you go the dough.
- Never add water, keep kneading until a dough is created.
- In situation the dough becomes sticky, sprinkle more flour and knead to really make it non sticky.
- Pepper powder causes it to be super spicy. If you like spiciness and pepper flavor, you can include it.
- I made use of sambar powder instead of red chilli powder, dhaniya powder.
- Potato may be which makes it more tastier I suppose as lauki is simply too bland in taste.
