Bottle gourd/doodhi/Sorakaya is a very nutritious vegetable. It was a regular dish in my mom's place. But my husband did not like it and so for a number of years, i did not make it. My 2 year old eats it in any form, and since its good for him, I have started incorporating bottlegourd in our food in a number of ways.
Making bottle gourd paranthas or theplas is one of them. These paranthas taste very good with some achar, yogurt and any sabji. We also had some srikhand with it.
1 cup grated doodhi/ bottle gourd
1 tblsp besan (chickpea four)
1 ½ cup aata / whole wheat flour
2 green chilies finely chopped
1 tblsp green dhania finely chopped
1 tsp red chili powder
½ tsp turmeric powder
1 tsp coriander powder
1 tsp sugar (optional)
Salt to taste
1 tsp oil
Oil to make paranthas.
Grate the doodhi/ bottle gourd. Add all the above ingredients and mix well. Doodhi has a lot of water content and so first make a dough with the above and then add water as needed. Knead the dough for 5 mins, add 1 tsp oil and knead again.
Then cover and keep aside for 30 mins.
Heat tava over medium heat. Take a small ball of the dough and roll it out into a thin disc, like u make a roti. For parantha roll a little thick, for thepla roll it a little thin. Put the parantha on the tava, cook for 20 sec, turn and cook 20 sec more. Then put ½ tsp oil on each side and cook till golden spots appear. Serve hot with pickles and yogurt. These taste good with any side dish of vegetables too. .