Summer afternoons in Pakistan are tough – they call for a minimum time spent in the kitchen and a refreshing meal with ice-cold water. This Loki ka Raita is just the thing – it’s easy to make, refreshing and the tempering in the end give it a beautiful smoky flavor. Just the thing to have with MonSalwa Aalo Paratha and some Mango Lassi.


  • ½ kg Loki/Bottle Gourd, peeled and cut in thin slices or grated
  • ½ kg Yoghurt
  • 1 teaspoon salt–
  • 1/2 to 1 teaspoon Red Chilli Powder
  • 2 to 3 cloves garlic, minced
  • ½ teaspoon white zeera/cumin, roasted
  • 1 tablespoon oil
  • ½ teaspoon white zeera/cumin
  • 3 Sabit Laal Mirch/Whole Red Chilis
  • 3 to 4 Curry Leaves/Kari Patta
  • MonSalwa Aalo Paratha


  1. Boil the squash/loki in about 3/4 cup of water for about 10-12 minutes till cooked and soft and mash if necessary (if the squash/loki has been grated, then mashing should not be necessary). Drain the water well.
  2. Whisk yoghurt. Add bottle gourd/loki, salt, red chilli pepper, minced garlic & white zeera. Mix well.
  3. Heat oil in a small saucepan or tempering/baghar pan. Once oil is hot, add white cumin seeds, whole red chilli peppers and curry leaves and fry for a minute or two till toasted.
  4. Add the tempering ingredients including oil to the yoghurt mixture. Serve cold.
  5. Remove a packet of Monsalwa Aalo Parathas from the freezer, no need to defrost the Paratha as this may make the dough sticky.
  6. Peel the plastic layer from the Monsalwa Aalo Paratha and place on a pre-heated pan. Pan-fry 1 to 1 1/2 minutes. Press the Paratha gently and turn it over. Pan fry for 1 to 1 1/2 minutes again, until both sides are golden brown.
  7. The delicious Monsalwa Aalo Paratha is ready to be served with Loki ka Raita.
Disclaimer: Final product may look different