Lauki Poori is a deep fried Indian Flatbread made with grated bottle gourd along with spices to make a delicious dish on its own. Bottle gourd is very healthy and this is one of the ways you can include in your diet.
Bottle Gourd is called Sorakkai in Tamil, Sorakaya/Anapakaya in Telugu, Ghiya/ Lauki in Hindi, Doodhi/ Dudhi in Marathi. Apart from using the flesh in vegetable gravies, the peeled skin is made as chutney in Andhra, as sweet Kheer in south indian cuisines and along with different forms in different parts of India.
Apart from being a popular vegeteble, it is also considered one of the healthiest veggies. It has about 92% of water and minerals. Bottle gourd surely helps keeping your body hydrated. It is a rich source of vitamin C, K and calcium.
Today’s Lauki Poori is the last one in the series of A to Z Indian Pooris that I will be doing for this year.
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How to make lauki poori with Step by Step Pictures
How to store bottle gourd?
Since we mostly get a huge sized one, we always end up stocking half of the bottle gourd for later use. So it is always advisable to store it properly for next use. I mostly wrap a cling film over the cut option or store in zip lock bag. Then you can refrigerate until next use.
These Lauki Poori or Dudhi Poori is part of the A to Z Indian Pooris for the alphabet L. I only had Left Over Dal Poori as another choice for L, and you could always do Lentil Pooris, though it is an idea I am yet to try.
The main ingredient in this poori is of course the vegetable bottle gourd, used in grated form. I used a bigger grater and resulted in long and thick ones as you can see on the pooris. You could always use a smaller ones and squeeze out excess water. I almost didn’t use any extra water and kneaded with the water that got oozed out after grating.
Lauki Poori ~ A to Z Indian Pooris
- 1 cup Wheat Flour
- 1 cup Bottle Gourd / Lauki
- A Pinch Turmeric Powder
- 1 tsp Red Chilli Flakes
- 1 tsp Carom Seeds /Ajwain
- Salt to Taste
- 1 tsp Fennel Seeds /Saunf, crushed
- 1 tbsp Cooking Oil
- Handful Coriander Leaves finely chopped
- Water for kneading
- Cooking Oil for deep frying
- Wash and peel the bottle gourd.
- Grate and measure tothe required quantity. It will be good if the grated pieces are not too big, however mine ended up being little big.
- Squeeze grated lauki and take the squeezed vegetable in a bowl and add all the other ingredients.
- Mix well and slowly add the water you have squeezed out and knead a stiff dough.
- Continue kneading to a smooth ball, pinch out into equal sized balls.
- Dust well and roll into small thick discs.
- Heat oil in a kadai for frying the Lauki poori
- When the oil is become hot add a lauki poori
- Let the poori come on the surface. Press with a perforated spoon and cook on both sides.
- Serve with a side dish of choice.
- I served with Aloo Chole.