HOW TO MAKE Sorakkai Paratha / Dhoodhi Paratha / Lauki Paratha

Sorakkai Paratha / Dhoodhi Paratha / Lauki Paratha



Garam Dhoodhi parathas with a side of Methi Kadi and some onion

Bottle gourd which is called as "Dhoodhi" or "Lauki" in Hindi and "Sorakkai" in Tamil and "Sorakaya " in Telugu, has more water content, fills the stomach and easy for digestion. As it has very less calories, its ideal for weight reduction too. We can make Dal, Payasam / Kheer, Kootu, etc using this vegetable. But when i first tasted this Dhoodhi Paratha few years before, I liked it very much. This paratha was first introduced by a Gujarati aunty who helped us in our kitchen after my delivery. Till today, I have been following many of her recipes in my kitchen and the dishes always remind me of her cooking, taste and kindness..

Ingredients

Bottle gourd / Sorakkai - 1 Medium

Wheat Flour - 5 cups

Oil - 1 tbsp

Salt - To Taste

Green Chillies - 2 Medium

Omum / Ajwain Seeds - 1 tsp

Turmeric Powder - 1.5 tsp

Coriander Powder - 3-4 tsp

Fennel Seeds/Sombhu - 2 tsp ( crushed into powder ).

Method

• Peel the skin of the Bottle Gourd and grate them carefully.
• Knead the dough by mixing all the ingredients as mentioned above without adding water. Make sure that the paratha dough is bit tight and its always better to prepare the paratha dough few minutes before making the Parathas.
• Make lemon size ball and spread it into a big round using a chapati roller. While making the paratha, if required just flip the sides with wheat flour or maida flour which in turn makes the process easier.
• Cook the parathas on a heated kadai/pan on both sides. Apply little ghee or oil over the parathas after its done and serve hot with any of your favourite side dish.
• Generally we love to have a side of Kadi and some tangy tomato pickle on its side at our home. Trust me, parathas taste very good with a side of Kadi or raita.

Tips/Variations 

• If the peeled skin of the Bottle Gourd is thin and fresh, preserve those for making a very tasty pachidi/thogayal.
• Instead of using coriander powder, crush the coriander seeds and fennel seeds / somfu coarsely and add that freshly grounded powder while making the dough. This fresh powder gives an unique taste to the Parathas for sure. ( As told by my friend ).