Fixings 

Wheat flour/atta – 1 & 1/2 glasses

Lauki/bottle gourd, ground – 1 glass

Spinach, Finely slashed - 1 glass

Potato, bubbled – 2

Red bean stew powder – 1 tsp

Coriander seeds powder/dhaniya powder – 1 tsp

Dark pepper powder (discretionary) – 1/4 tsp

Asafoetida/Hing – A liberal squeeze

Ajwain/Omam – 1 tsp

Salt - As required

 Technique 

Weight cook potato for 3 shrieks, peel off the skin, pound it. Wash and finely slash spinach. Keep aside.

Peel the skin of lauki, Cut into four, evacuate the supple thing, seeds in the center. Grate it, keep aside.

In a blending dish, take every one of the fixings and blend. No compelling reason to include water. The lauki will forget water as you manipulate, so continue massaging until the blend frames a batter without breaks.

Make equivalent measured balls out of it. Dust with more atta or maida and take off to parathas.

Heat tawa and cook the parathas one next to the other as you move it. Sprinkle some oil over hot tawa and cook the moved parathas. Shower oil over the parathas as well while its getting cooked. Cook in medium fire, tenderly squeezing with the spoon every so often to guarantee notwithstanding cooking. Rehash to wrap up all the parathas.

Notes 

Plan everything just when you are prepared to make(cook) the parathas. Since, the lauki will forget water on the off chance that you keep it for some time.

On the off chance that you keep the readied mixture for long time it will turn out to be excessively sticky. So make parathas as you set up the batter.

Never include water, simply continue working until a mixture is shaped.

In the event that the mixture gets to be sticky, sprinkle more flour and massage to make it non sticky.

Pepper powder makes it super hot. So on the off chance that you like zestiness and pepper flavor, you can include it.

I utilized sambar powder as a part of spot of red stew powder, dhaniya powder.

Potato may be making it more delicious I figure as lauki is excessivel