Lauki ke Paranthe (Bottle Gourd Flatbread)

Ingredients

• 1 unit Bottle gourd (Peeled and grated)
• 1 teaspoon Ginger garlic paste
• 0.5 cup Gram flour (Roasted)
• 2 teaspoons Red chilli powder
• 0.25 teaspoon Turmeric
• 4 teaspoons Oil or butter
• 1 teaspoon Amchoor (dried mango powder)
• 0.5 teaspoon Carom seeds
• 2 cups Wheat flour
• 8 units Curry leaves
• 1 teaspoon Cumin seeds
• 1 teaspoon Salt (Adjust to taste)

Instructions

1. 1In a pan, heat 1 teaspoon of oil over low flame. Add the gram flour and roast until it turns golden brown and releases a nutty aroma. Remove from heat and set aside.
2. 2Peel and grate the bottle gourd. Taste a small piece to ensure it is not bitter. Squeeze the grated bottle gourd between your palms to remove excess water.
3. 3In a pan, heat 3 teaspoons of oil. Add cumin seeds and let them crackle. Add curry leaves and ginger-garlic paste, sauté for a few seconds. Add the grated bottle gourd and cook for 5-6 minutes over medium flame.
4. 4Add turmeric, red chilli powder, salt, and amchoor to the cooked bottle gourd. Stir well and cook for an additional minute.
5. 5Add the roasted gram flour to the spiced bottle gourd mixture and combine thoroughly. The stuffing is now ready.
6. 6In a large bowl, combine wheat flour, salt, 0.5 teaspoon oil, and carom seeds. Mix well and knead into a smooth dough. Let it rest for 10 minutes.
7. 7Take a portion of the dough and roll it into a 3-4 inch circle. Place a portion of the stuffing in the center, seal the edges, and roll out to desired thickness.
8. 8Heat a pan over medium flame. Place the stuffed parantha on the pan, apply oil or ghee on both sides, and cook until golden brown on both sides.
9. 9Serve the hot paranthas with curd or chilli garlic chutney.