Doodhi paratha- Calabash roti

I am back again here as promised. Meanwhile check out all the recipes that I have been posting in my other blog- same veggie many ways. I have given tips on how to cook them in your rice cooker. I have added their links in the Menu planning page of this blog too.

Doodhi also called lauki/ bottle gourd/ calabash/ sorekaayi with it’s high water content makes a tasty and nutritious paratha. We are using the Instant dal dhokli mix-1 to make these. Procedure is similar to that of preparing fenugreek parathas (methi theplas).
Only change is that you may not need so much water to knead the dough. Also you have to immediately start rolling the dough after it is prepared.
You could add 2 tbsp of chopped coriander or 2 tsp of dried coriander leaves or dried fenugreek leaves (kasuri methi).

Choosing - Buy a small sized doodhi (about 500g). Prick  its skin with your fingernail and if it easily goes in then you have a tender doodhi. Tender doodhi is ideal for making this paratha.

Preparing - Peel it using a peeler and grate it finely of into medium sized shreds.

Rolling the dough - You can just roll out the dough into rounds and bake on a griddle or on a grill but I find triangular layered paratha far more tastier.

Frying the paratha - You can smear little oil while frying them or you may avoid applying any fat while frying them. The instant mix used here already contains oil.

Ideal accompaniments - Any Indian Pickle (Achaar) 
                                        Yoghurt or curd
                                        Raita  (salad with yoghurt dressing)

Appliance- Portable Grill (3 in 1 toast grill waffle maker)
                   Nonstick griddle if baking on a stove top.

2 cups (400ml)  Instant dhokli mix-1 
1/4 cup chick pea flour or any millet flour
1.5 cups -2 cups of grated doodhi
2 tbsp chopped coriander leaves (cilantro) or 2 tsp dried and crushed coriander leaves
2 tbsp yoghurt or curd
Water if required
Oil for frying

Take the Instant dal dhokli flour in a wide bowl add grated doodhi, coriander leaves, yoghurt and stir well.
Squeeze the dough with hands so that all the moisture from the doodhi  is released into the dough.
Start kneading the dough and if it is dry add about ¼ cup water. Dough should be slightly loose but rollable.
You can rest the dough for about 5 minutes, but not more. It will become sticky if kept longer.
(But you can store this dough in the refrigerator  either covered in an airtight box or wrapped in a cling film for few hours)

 Roll out the parathas following the procedure given for fenugreek parathas.
 I have taken great care to explain the this recipe with step by step pictures. So do check it.

Eat with any Indian pickle or yoghurt. I love to eat it with hot and sweet tomato cranberry pickle.

Time saving idea- You can make this parathas the previous night. Cool  it completely and then store these in a box.
Next day you can reheat them on a grill or griddle or electric rice cooker.

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