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 it 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 vegetable, it is also considered one of the healthiest veggies. It has about 92% of water and minerals. Bottle gourd surely helps to keep your body hydrated. It is a rich source of vitamin C, K, and calcium.
This was part of the AtoZ series I did on Indian Pooris, for the entire collection of A to Z Indian Pooris, check the roundup.
If you are looking for different options for Indian Breakfast and feel adventurous about making it in alphabets, do see the roundup of A to Z Indian Breakfast dishes.
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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 the next use. I mostly wrap a cling film over the cut option or store it in a zip lock bag. Then you can refrigerate until next use.
This 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.
Ingredients Used
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 one and squeeze out excess water. I almost didn't use any extra water and kneaded with the water that got oozed out after grating.
Recipe
Lauki Poori ~ A to Z Indian Pooris
Ingredients
- 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
Instructions
- 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.
Rajani says
It’s a good idea to use the juices from the vegetable to make the poori and also to grate it slightly bigger. That way, I am sure, you can taste it better than otherwise.
Sushma Pinjala says
Lauki poori looks so nice Valli. Amazed to see so many different varieties of Poori's you are making.
Suganya says
Yummy looking poori. I have never tried this. YUM!
Harini Rupanagudi says
I have virtually stopped making poori at home as my husband has given up pooris but these varieties you are dishing up is tempting me to make for the kids 🙂
Sharmila Kingsly says
I have made paratha with lauki in a similar fashion and poori sounds interesting!!