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–+ servings
3-4 Dudhi Paratha served in a white plate with some green chilies on top and some yogurt in a bowl.

Dudhi paratha

Dudhi paratha brings together simple ingredients for a tasty flatbread you can enjoy at breakfast, lunch, or as a filling snack with yogurt or chutney.
Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 30 minutes
Servings: 10 parathas

Ingredients

  • 1 medium sized dudhi/Bottle Gourd. grated, About 2 Cups
  • 3 cups whole wheat flour
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Cumin seeds
  • 2 tablespoon fresh coriander chopped
  • 2-4 green chillies Finely chopped , optional – can add paste also
  • 1 garlic clove grated, optional – can add paste also
  • ½ inch ginger grated, optional – can add paste also
  • Salt to taste
  • Water at room temperature for kneading, only if required
  • 1 teaspoon oil
  • 2 tablespoon Oil for shallow frying parathas
  • 1 cup whole wheat flour for rolling parathas

Instructions

Making Dough

  • In a Big bowl, add the whole wheat flour, and all the masala’s and give it a quick mix.
  • Then add grated dudhi, and mix. Rub the dudhi in you hand for the masala’s to coat and the flour to bind.
  • You will not need any water to make the dough. Let the dough sit for sometime if required for the veggies to release water.
  • After 15-30 minutes knead the dough.
  • Add water only if required a tablespoon at a time.
  • We want a pliable dough, which is not too sticky or too wet.
  • If you add more water it will make the dough too soft.
  • Knead the dough well for 5-10 minutes and let it rest for 5-10 minutes. Do not rest it for more time at room temperature, this may make the veggie release water and make the dough soft.
  • If you have time to make the paratha’s it is best to refrigerate the dough.

Making Parathas

  • Take a lemon size ball of dough and roll it around 1 inch diameter.
  • Apply a little oil (just dip your finger and apply it). Now seal the dough from all sides and form a ball.
  • Dip it into the dry whole wheat flour and start rolling the paratha to the desired size (4-5 inch diameter). Do not turn in between just keep on rolling the paratha. If require, apply dry whole wheat flour in between to roll the paratha’s.
  • Once rolled, put it on a hot greased tawa or a non-stick pan, on slow flame. Rolled side down.
  • Flip it after 40-50 seconds.
  • Let it cook again on a slow flame for 1-2 mins or until brown spots start appearing all over.
  • Then apply a little oil and cook for a min. Turn, apply oil and cook again.
  • Continue cooking on both sides until the paratha is cooked on both sides.
  • Serve them warm with chutney or pickle or keep them covered in a box wrapped in a muslin cloth.