Recipe · Rotis and Parathas · by Karamjeet Kaur, Kidney Warriors Foundation
Lauki Parantha
Suitable for non-dialysis, diabetics, dialysis and post-transplant.
CKD (non-dialysis)On dialysisDiabeticPost-transplantp 36
Per serving
1 paratha (60 g)
Safe for your stage
Phosphorus193 mg
Potassium208 mg
Sodium12 mg
Protein7 g
Energy215 kcal
Sodium in salt is not included in the above calculation
Ingredients
- Grated lauki200 g · 1 cup
- Wheat flour200 g · 1 medium katori
- Green or red chilli powder1 g · to taste
- Ginger paste2.5 g · 1/2 tsp
- Asafoetida0.5 g · pinch
- Carom seeds5 g · 1/2 tsp
- Chopped onion (optional)100 g · 1/2 cup
- Coriander powder2.5 g · 1/2 tsp
- Oil10 g · for smearing
Method
- 1Take medium-sized lauki, peel and grate it.
- 2Mix all ingredients in wheat flour and knead to a smooth dough. Don't add water while kneading — the juices from the lauki are enough.
- 3If the dough becomes sticky, add some flour. If dry, add a little water.
- 4Take a small to medium ball, place on rolling board and roll with rolling pin.
- 5Place the rolled parantha on hot tawa and roast on both sides.
- 6Serve with curd.
Notes from the contributor
- • You may use ridge gourd in place of lauki/dudhi.
Sources
- KWF · Proprietary-with-permission · id kwf_lauki_parantha