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Lauki Paratha – Spiced Opo Squash / Zucchini Wheat Flatbread

December 3, 2015 By Richa 13 Comments

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Lauki Paratha Recipe – Wheat Flatbread with shredded Opo Squash or Zucchini. Easy 7 ingredient Indian flatbread. Yeast-free, whole grain, vegan soy-free Recipe. Bottle Gourd, Doodhi Ka Paratha.

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Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread . Easy Indian flatbread. Yeast-free, Whole grain | VeganRicha.com #vegan #Indian #recipe

Parathas are a favorite Breakfast, Snack or Side in my home. Paratha flatbreads can be made in many many ways. Plain, stuffed with veggies, veggies kneaded into the dough, different spices, different flours, many ways to roll them out and what not. This flatbread today is easy, has veggies kneaded into the dough and simple. Shred the squash, zucchini or other vegetable of choice. Add flour, tahini and spices, knead into a dough. Roll it out, cook and serve! Lauki or Opo Squash is a type of calabash squash. The squash, also called bottle gourd, is very juicy. It leaks a ton of moisture into whatever meal you use it in. Lauki is used in several forms in Indian food. It is shredded and added to flatbreads, cubed and added to dals and curries just like any other squash or potato, it is cubed and cooked with spices like potatoes for a veggie side. 

This flatbread uses shredded Lauki with a few spices. I often use zucchini in this flatbread as well. Change up the squash, use other spice blends or herbs for many variations of this flatbread. These parathas can be made oil-free. Use other squashes, shredded sweet potato, carrots, beets, veggie pulp etc. 

To make these gluten-free, use my recipe for Sweet Potato gluten-free flatbread. At step 2, mix the grated veggie with the flour and then make a dough. The squash should be finely shredded to make it easier to roll these out. 

Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread . Easy Indian flatbread. Yeast-free, Whole grain | VeganRicha.com #vegan #Indian #recipe

More flatbreads from the blog

  • Herb Garlic Flatbread – Yeast-free.
  • Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
  • Easy Wheat Flat bread – yeast-free 
  • Pita Bread – Yeasted
  • High Protein Savory Herbed flatbread – Methi Thelpa – Yeast-free, can be GF
  • Pumpkin rosemary flatbread – Yeast-free
  • Sweet Potato gluten-free flatbread. yeast-free. GF
  • Naan – Yeasted 

Steps:

Shred/grate the squash. Add spices and salt.

Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread . Easy Indian flatbread. Yeast-free, Whole grain | VeganRicha.com #vegan #Indian #recipe

Add flour and tahini and mix well. Let the mixture sit for a few minutes. 

Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread . Easy Indian flatbread. Yeast-free, Whole grain | VeganRicha.com #vegan #Indian #recipe

Add 2 tbsp of water and press and knead. Add more water if needed to make a soft, somewhat dough. Do not add too much water. Let the dough sit for a few minutes. 

Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread . Easy Indian flatbread. Yeast-free, Whole grain | VeganRicha.com #vegan #Indian #recipe

Oil your hands and knead for a few seconds, divide the dough into 8 equal parts. roll in some flour and keep aside. 

Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread . Easy Indian flatbread. Yeast-free, Whole grain | VeganRicha.com #vegan #Indian #recipe

Roll out each ball using ample flour into circle flatbreads. 

Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread . Easy Indian flatbread. Yeast-free, Whole grain | VeganRicha.com #vegan #Indian #recipe

Cook on a skillet until brown spots appear on both sides. 

Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread . Easy Indian flatbread. Yeast-free, Whole grain | VeganRicha.com #vegan #Indian #recipe

Serve hot with vegan butter, dals, or soups. 

Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread . Easy Indian flatbread. Yeast-free, Whole grain | VeganRicha.com #vegan #Indian #recipe

Print Recipe
5 from 1 vote

Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread

Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread. Easy 7 ingredient Indian flatbread. Yeast-free, whole grain, vegan soy-free Recipe. Bottle Gourd, Doodhi Ka Paratha. Use other veggies of choice for variation.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: flatbread
Cuisine: Indian
Servings: 8
Calories: 157kcal
Author: Vegan Richa

Ingredients

  • 2 cups (473.18 g) grated lauki Opo Squash/ bottle gourd or Zucchini or other squash of choice
  • 1/2 tsp (0.5 tsp) salt
  • 1/4 to 1/2 tsp (0.25 to 0.5 tsp) cayenne /red chili powder
  • 1/3 tsp (0.33 tsp) carom seeds ajwain/ajowan or 1/2 tsp roasted cumin seeds
  • 1/2 tsp (0.5 tsp) dry mango powder
  • 1 cup (120 g) whole wheat flour
  • 1/2 cup (62.5 g) unbleached white flour or more wheat flour
  • 1 tbsp tahini (loaded) sesame seed butter, or use other seed butter or nut butter or use oil
  • 3 to 4 tbsp aquafaba or use water aquafaba - water from a can of chickpeas, keeps flatbreads soft
  • 1/2 cup (62.5 g) wheat flour for dusting
  • oil for cooking optional

Instructions

  • Grate the squash using a large grater or use a food processor. Transfer to a large bowl.
  • Add salt, spices, flour and tahini and mix in. Let it sit for 3 to 4 minutes.
  • Add 2 to 3 tbsp of water and knead into a dough. Press with your hands to help the squash release moisture into the dough. The dough will come together within a minute or so. Add more water if needed (depends on the squash or veggie used). Do not add too much, as the squash will keep leaking moisture as it sits.
  • Once the dough is somewhat formed. Let it sit for 5 minutes.
  • Oil your hands and knead again for a few seconds. Add more flour if needed as there may be more moisture leaking from the squash.
  • Divide into 8 to 9 equal balls. Roll out each ball using ample flour into round flatbreads.
  • Heat a skillet over medium high heat and cook the flatbread until brown spots appear on both sides. Depending on your skillet and stove, this can take 3 to 6 minutes. Flip after after 2 minutes. Brush oil or vegan butter if needed towards the end.
  • Take off heat. Serve warm with vegan butter, Indian pickles, or as side with curries, Dals, soups. or slice the flatbread and serve with a dip of choice.
  • Store in a kitchen towel for a few hours over the counter. Refrigerate if storing for longer.

Notes

Variations:
Other additions to the dough: Add 1/2 tsp turmeric, 1/2 tsp garam masala or other spice blend of choice.
Add herbs like italian herb blend + cajun spice instead of cumin.
Nutritional values based on one serving

Nutrition

Nutrition Facts
Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread
Amount Per Serving
Calories 157 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 149mg6%
Potassium 160mg5%
Carbohydrates 24g8%
Fiber 2g8%
Protein 4g8%
Vitamin A 85IU2%
Vitamin C 5.5mg7%
Calcium 13mg1%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Lauki Paratha - Spiced Opo Squash / Zucchini Wheat Flatbread . Easy Indian flatbread. Yeast-free, Whole grain | VeganRicha.com #vegan #Indian #recipe

Filed Under: Indian Vegan Recipes, nut free, Savory Breakfast Recipes, side, soy free, Vegan Bread Recipes Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Beth says

    December 4, 2015 at 4:58 am

    Thank you for sharing !

    Reply
    • Richa says

      December 5, 2015 at 1:19 pm

      thanks!

      Reply
  2. Nancy says

    December 4, 2015 at 11:47 pm

    I just stumbled across your Indian Kitchen cookbook. Love it!

    I’m totally fascinated by the thali presentation on page 19 and would really like to get the small tins at a reasonable price, but I have kind of come to a dead end. Amazon was way too confusing and expensive.

    Can you suggest a source to purchase these? Any size recommendations for the tins?

    Nancy

    Reply
    • Richa says

      December 5, 2015 at 1:17 pm

      Hi Nancy,
      thanks for getting my book! the Thali is made of a large steel plate with several small steel bowls. You can find them in an Indian store, which will probably be the cheapest option. On amazon you can look for them separately. plate : http://www.amazon.com/gp/search/ref=sr_kk_1?rh=i%3Aaps%2Ck%3Astainless+steel+plate&keywords=stainless+steel+plate&ie=UTF8&qid=1449349946
      For bowl, search for katori or steel pinch bowls. http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=katori&rh=i%3Aaps%2Ck%3Akatori

      You can also get spice tiffins and use the bowls from the set as serving bowls. Spice tiffin http://www.worldmarket.com/product/stacking-storage-canister-or-spice-box.do

      Reply
  3. Stef says

    December 5, 2015 at 12:30 pm

    Yummy this looks super delicious and I love the flat breads! Having zucchini in them what a fantastic idea! 🙂

    Reply
    • Richa says

      December 5, 2015 at 1:18 pm

      Thanks! I love veggies in flatbreads!

      Reply
  4. Priya says

    December 5, 2015 at 9:04 pm

    hi,

    Very nice,
    Thank you for sharing!

    Reply
  5. Airyfairycelt says

    December 19, 2015 at 3:40 am

    Oh these flatbreads. I think I must be your most avid follower as I have tried so many! I love my bread with soup and salad and burgers, and veggie balls, I have a piece every day, sometimes two!
    I have tried with leftover veggies too, I have always done potato cakes but niw you use squash I look and follow suit with a few I have and sometimes they are herby and sometimes spicy. Always good. I am learning……

    Reply
    • Richa says

      December 19, 2015 at 1:10 pm

      Awesome!!

      Reply
  6. Hannah says

    May 25, 2017 at 8:40 am

    5 stars
    Hi Richa,

    This recipe turned out great. I think one thing is missing though- the ingredients list says 1 loaded tbsp. of tahini, but I don’t see where it says to add the tahini in the instructions.
    I ended up using it in the “oil your hands” step when I kneaded the dough a second time, it was a little hard to incorporate but it did work. Is that where I was supposed to add it?

    Thanks for all your great recipes, I also purchased your cookbook. I’ve converted all my friends who have never had Indian food into lovers of the cuisine because of your recipes!

    Reply
    • Richa says

      May 25, 2017 at 11:00 pm

      It goes in with the flour. Just updated the recipe.
      Thats awesome. i am so happy that the recipes turn out well and you like them!

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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