Peel and grate 250 grams of bottle gourd (lauki). Squeeze out the excess water from the grated lauki and keep it aside.
In a large mixing bowl, add 2 cups of whole wheat flour (atta), the grated lauki, 1 finely chopped green chili, 1 teaspoon grated ginger, 1/2 teaspoon ajwain (carom seeds), 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, and salt to taste.
Mix all the ingredients well and knead it into a soft dough using the squeezed lauki water or regular water as needed. Cover the dough and let it rest for 15-20 minutes.
Divide the dough into equal portions and roll each portion into a ball.
Dust the rolling surface with some dry flour and roll out each ball into a circular paratha of medium thickness.
Heat a tawa or griddle over medium flame. Place the rolled paratha on the tawa and cook until small bubbles appear on the surface.
Flip the paratha and apply 1/2 teaspoon of ghee or oil on the cooked side. Cook for a minute and then flip again, applying ghee or oil on the other side as well.
Cook the paratha until both sides are golden brown and have crispy spots. Repeat the process for the remaining dough balls.
Serve the lauki paratha hot with yogurt, pickle, or any side dish of your choice.