Ingredients
Ingredients
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Cooking Steps
Cooking Steps
Wash, peel and grate the bottle gourd. Finely chop green chilli and set it aside.
Heat 2 tbsp oil in a heavy-bottomed pan, add mustard seeds and allow them to pop.
Add green chilli, jeera, saunf, hing, coriander powder, turmeric powder and red chilli powder. Mix it well.
Add grated lauki and mix it well. Allow it to cook for a minute or two.
Add garam masala and salt to it. Mix it well.
Cook while mixing till the oil is released from the mixture.
Add besan to absorb the remaining moisture and oil. Cook it for 3-5 minutes.
Allow the mix to cool to down to room temperature.
Prepare the dough from the wheat flour with medium softness.
Divide the dough and the stuffing into six portions. Take each dough and roll it into a sheet, place the stuffing at the center and seal it.
Using dry wheat flour, roll our the dough ball with the stuffing well. Roll out all the dough balls with the stuffing inside.
Heat tawa and place a paratha on it. Apply oil on the upper side and flip the paratha.
Flip again and apply oil on the dry side and cook until both sides are golden brown. Serve it hot with mint-coriander chutney and curd.