करारे लौकी के परांठे | U.P./बिहार का सन्नाटा रायता | Lauki Ka Paratha | Breakfast Recipe Kunal Kapur

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 2.8M views Sep 14, 2023

Lauki ka paratha! Sunke kaisa laga? Trust me, aap ye paratha ek baar nahi kai baar banayenge aur iss parathe ko compliment karne ke liye UP aur Bihar ka famous Sannata Raita jo aapke paet ko ekdum shaant kardegi once you eat it. Stuffed with the goodness of lauki, this paratha is going to be your go-to breakfast meal.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Dough

Wheat Flour (आटा) - 1 cup
Gram Flour (बेसन) - ¼ cup
Salt (नमक) - to taste
Kasoori methi leaves (कसूरी मेथी पत्ता) - a generous pinch
Ghee, melted (घी) - 1 tbsp
Ajwain (अजवाइन) - ½ tsp
Lauki water (लौकी का पानी) - ⅓ cup
Water (पानी) - as required

For Stuffing

Lauki, medium (लौकी) - 1 no
Salt (नमक) - ½ tsp
Cumin (जीरा) - 1 tsp
Green Chilli, chopped (हरि मिर्च) - 1 no
Onion, chopped (प्याज़) - ⅓ cup
Coriander, chopped (ताज़ा धनिया) - handful
Chilli powder (मिर्ची पाउडर) - 1 tsp
Chaat masala (चाट मसाला) - 2 tsp
Salt (नमक) - to taste
Ginger chopped (अदरक) - 2 tsp
Heeng (हींग)- ½ tsp
Wheat Flour (आटा) - 1-2 tbsp
Ghee/Oil (घी या तेल) - as required

For Sannata Raita (UP + Bihar)

Curd (दही) - 1 cup
Salt (नमक) - to taste
Chilli powder (मिर्च पाउडर) - 1 tsp
Water (पानी) - ¾ cup
Mustard Oil (सरसों तेल) - 2 tbsp
Cumin (जीरा) - 1 tsp
Heeng (हींग) - ½ tsp
Coriander, chopped (ताज़ा धनिया) - handful
Boondi (बूँदी) - ½ cup

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover करारे लौकी के परांठे?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.