Take 1 bottle gourd, Wash and peel it. Cut into half. Remove the seeds.

Then Grate it. Sequeze out water from the grated bottlegourd. Now, it's your choice to use this lauki water to knead dough for parantha or prepare dough beforehand.

Now, add 1 chopped onion, 1/2 teaspoon salt, 1/4 teaspoon red chilli powder.

Also, add 1/4 teaspoon black pepper powder and 1/2 chopped green chilli. Mix it well.

Prepare dough beforehand. Now, take small ball size portion from the dough, flatten it.

Place prepared stuffing in it. Start pleating the dough making sure the stuffing is secured well. Gently flatten it by rolling it with your hands as much as you can making sure it will not tear out.

Now, dust some flour on the surface and begin to roll it in round shape with the help of rolling pin. Place it on hot tawa on medium flame. Allow it to cook for a minute and then flip it.

Apply ghee/oil and cook from both sides. Press the edges making sure it is evenly cooked from all the sides. Remove it from tawa, prepare more as per your preference and serve.

Note - Lauki releases water, once the dough is filled with stuffing, its better to gently flatten it first with your hands and then with the rolling pin to avoid it from tearing out. (It will not tear at least to 95%)

Once, the stuffing is prepared it's better to prepare the paranthas as early as you can, to avoid it from releasing water.

Add some flour, in the stuffing if you wish to but in this recipe, it's not added.

I have used chillies a bit more to make it spicy. Use as per your preference. Also, more ingredients can be added like coriander leaves, garam masala powder, chat masala or black salt.

It's better to prepare the dough little thick to make stuffed paranthas but not too thick.