Sorakkai Chilli Parotta | சுரைக்காய் சில்லி பரோட்டா | Bottle Gourd Chili Parota

Ingredients :

Dough : Sorakkai \ Bottle Gourd - 1 cup (grated) Maida \ All Purpose Flour - 1 cup Wheat Flour \ Atta - 1/2 cup Ginger - 1" (grated) Green Chili - 1 no (finely chopped) Cumin Seeds Powder - 1 tsp Cooking Soda - 1/2 tsp Ghee - 2 tsp Salt to Taste. Gravy :  Onion - 2 no (medium size, chopped) Tomato - 3 no (medium size, chopped) Red Chili Paste - 1 tsp Ginger Garlic - 1 tsp Turmeric Powder - 1/4 tsp Curry Leaves - 1 stk Coriander Leaves - 1 tbsp (chopped) Water - 1/2 cup Oil -1 tbsp Salt to Taste.

Method :

Steps To Make Dough : Peel off the sorakkai skin, grate the pulp, discard the seeds and squeeze little and reverse the juice for gravy. (Image 1) In a bowl, combine sorakkai with all mentioned ingredients, mix well and knead into dough. (water is not required) (Image 2) Soak the dough for atleast 30mins. (Image 3) Divide the dough into four or five balls. (Image 4)

Steps To Make Sorakkai Chilli Parotta : Roll the dough into circle by dusting maida, cut into stripes and keep aside. (Image 5 and 6) Deep fry in hot oil til golden colour, break into bite size and keep aside. (Image 7 and 8)

To make gravy, heat oil in a kadai \ frying pan, saute onion and curry leaves, til slightly brown colour. (Image 9) Add ginger garlic and saute til its raw smell leaves. (Image 10) Add tomato and saute til the tomato becomes soft. (Image 11) Add turmeric powder and required salt, saute for few seconds. (Image 12)

Add water, sorakkai juice and cook til the mixture becomes gravy consistency. (Image 13) Add fried sorakkai parotta and mix well. (Image 14) Finally add coriander leaves, mix well and ready to serve. (Image 15)

Serving Suggestion : Serve hot.