Lauki ka Paratha

Preparation

1. Rinse, peel and then grate lauki in a tray or bowl.
2. Add finely chopped green chilies, garam masala powder and carom seeds/ajwain and salt as required. Substitute red chili powder if you do not have green chilies.
3. Stir and mix everything very well.
4. Then add 2 cups whole wheat flour and 1 tablespoon oil. You can use anu neutral flavored oil.
5. First mix the the flour with the rest of the mixture. Start gathering the mixture and kneading to a smooth dough. 
6. Don't add any water while kneading. The juices from the lauki is enough to knead. In case the dough becomes sticky, then add some more flour and knead again.

Rolling lauki paratha

1. Take a small to mediums sized ball from the dough.
2. Place it in a tray or box containing whole wheat flour.
3. Take the dough ball on the rolling board and begin to roll it with a rolling pin.
4. While rolling, dust some more flour if required.
5. Roll to a small or medium sized paratha with a rolling pin.

Roasting lauki ka paratha

1. Place the rolled lauki paratha on a hot tava or griddle.
2. When one side is partly cooked (about ¼th) then flip it using a spatula or tongs.
3. With a spoon spread some oil or ghee on the partly cooked side. You can use less or more oil as per your preference.
4. Flip again and spread some oil or ghee on the second side.
5. Flip again a couple of times. Also while roasting press the sides of the paratha so that the edges are cooked well.
6. Roast till the paratha is cooked well and you see some golden or brown spots on the paratha. 
7. You can serve these lauki parathas hot or stack them up in a roti basket or casserole and later serve warm. Make all doodhi paratha this way.
8. Serve lauki paratha with plain curd/yogurt (plain or sweetened with some sugar) or some raita like carrot raita, beetroot raita or makhana raita. It can also be packed for tiffin box or can be had for breakfast, lunch or as an evening snack.