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Yesterday I was planning to make chapathi and a subzi with bottle gourd. It suddenly struck me that why not incorporate the bottle gourd into the chapathi and prepare some dhal for the side, and I quickly came up with this one.
Bottle gourd or Calabash is a vine grown vegetable with 96% of water.
I have always heard my father say vine grown vegetables are good for you and we try to incorporate as much vine grown vegetables as possible.
Ingredients:
Makes: 8-10 chapathis
Preparation time: 20 mins
Standing time: 30 mins
Whole wheat flour or Atta flour - 3 cups
Water - Needed to knead the dough
Salt - 1/2 tsp or to taste
Oil - 2 tsp + 1 tsp
Maida / All-purpose flour - 1/4 cup - for dusting
To Boil and Mash:
Bottle gourd - Peeled and cubed - 2 cups
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - 1/4 tsp
Water - 1/2 cup
Method:
Cover and cook the items under Boil and Mash on low flame. Feel free to add any masala (cumin powder/garam masala/curry powder) of your choice at this step. The gourd should be completely soft and most of the water vanished. Let it cool and make a paste.
In a wide bowl mix the flour and the salt. Now add 2 tsp of oil and mix well that all the oil is incorporated into the flour and the flour looks crumbly. Now add the paste and mix well and sprinkle water (if some) needed for kneading to a soft and pliable dough. I used up around 1/2 cup of water. Knead the dough for atleast 5 mins. The longer we knead the softer the chapathi. Apply 1 tsp of oil to the dough and brush it all over and cover and let it stand for atleast 30 mins before rolling.
Take lemon sized balls and roll it into thin chapathi dusting with the AP flour. Using AP flour for dusting while rolling chapthis/rotis/naan would avoid the black dots forming over the chapathi when cooked with dusting wheat flour (tip from my BIL).
Heat a griddle in a medium-high flame and place the rolled out chapathis. Wait until bubbles form on the top. Now flip over and brush some oil on the top. After 20 secs flip over again and press-and-rotate the sides of the chapathi with a kitchen towel or tissue paper (Take care and watch out for the steam which releases from the chapathi in this step). As you press-and-rotate you will see the chapathi puff up like phulka. Now that's the sign that our chapathi is soft and yummy. Flip over again and serve hot with any side-dish of your choice.
Bottle gourd or Calabash is a vine grown vegetable with 96% of water.
I have always heard my father say vine grown vegetables are good for you and we try to incorporate as much vine grown vegetables as possible.
Ingredients:
Makes: 8-10 chapathis
Preparation time: 20 mins
Standing time: 30 mins
Whole wheat flour or Atta flour - 3 cups
Water - Needed to knead the dough
Salt - 1/2 tsp or to taste
Oil - 2 tsp + 1 tsp
Maida / All-purpose flour - 1/4 cup - for dusting
To Boil and Mash:
Bottle gourd - Peeled and cubed - 2 cups
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Salt - 1/4 tsp
Water - 1/2 cup
Method:
Cover and cook the items under Boil and Mash on low flame. Feel free to add any masala (cumin powder/garam masala/curry powder) of your choice at this step. The gourd should be completely soft and most of the water vanished. Let it cool and make a paste.
In a wide bowl mix the flour and the salt. Now add 2 tsp of oil and mix well that all the oil is incorporated into the flour and the flour looks crumbly. Now add the paste and mix well and sprinkle water (if some) needed for kneading to a soft and pliable dough. I used up around 1/2 cup of water. Knead the dough for atleast 5 mins. The longer we knead the softer the chapathi. Apply 1 tsp of oil to the dough and brush it all over and cover and let it stand for atleast 30 mins before rolling.
Take lemon sized balls and roll it into thin chapathi dusting with the AP flour. Using AP flour for dusting while rolling chapthis/rotis/naan would avoid the black dots forming over the chapathi when cooked with dusting wheat flour (tip from my BIL).
Heat a griddle in a medium-high flame and place the rolled out chapathis. Wait until bubbles form on the top. Now flip over and brush some oil on the top. After 20 secs flip over again and press-and-rotate the sides of the chapathi with a kitchen towel or tissue paper (Take care and watch out for the steam which releases from the chapathi in this step). As you press-and-rotate you will see the chapathi puff up like phulka. Now that's the sign that our chapathi is soft and yummy. Flip over again and serve hot with any side-dish of your choice.
I am sending this to Wholewheat in breakfast as a part of Wholesome Wholegrain cooking event by Sanjeeta KK of LiteBite.
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