Bottlegourd Thalipeeth (दुधी भोपळ्याचे थालीपीठ)

Ingredients:
1 cup grated bottle gourd, peel the skin of the gourd
2 1/2 cups of assorted flours (Jowar, Bajra, Rice, Besan, Wheat, Ragi)
OR
2 1/2 cups of Thalipeeth Bhajani (readymade thalipeeth flour from the store)
1 tsp chilli powder
1/2 tsp garam masala
salt as per taste
1 tbsp oil for roasting

Servings: 3 thalipeeth

Peel the bottle gourd, remove seeds if present and grate about 1 cup of gourd. In a flat plate, mix the grated bottle gourd with assorted flours or use readymade thalipeeth bhajani flour. If you are using assorted flour, you can mix jowar, bajra, rice, besan, wheat, ragi flours, all of them or whichever you have at home. The proportion of bajra, besan, rice is approximately 1/2 cup together. You can mix the remaining flours of jowar, rice, wheat, ragi in any proportion. I prefer to use less of wheat and rice since these two grains are consumed in the form of chapati or rice.

Mix all the listed ingredients except oil and knead into a dough. Add little bit water, if needed while kneading the dough. Very little water needs to be added to the dough since the bottle gourd has sufficient water content. Divide the dough into 3-4 balls.

Take a flat pan and heat it on medium flame. Using palms and a flat surface or a clean plastic sheet, lightly press the dough ball. Use little bit of oil to prevent it from sticking either to the surface or palms. Continue pressing and turning slightly each time to form a round thalipeeth. Thalipeeth is slightly thicker than chapatis.

Grease the heated pan with 1-2 drops of oil and gently transfer the thalipeeth onto the pan. Make 2-3 small holes on the thalipeeth using a spoon or a knife. Pour a few drops of oil along the surface of the thalipeeth and cover it with lid. Keep the flame on medium. After 3-4 mins, thalipeeth will be roasted on one side and the color will change to slightly brown. Flip thalipeeth to roast and cook the other side for another 5 minutes. Cover it with lid while cooking.

Serve hot thalipeeth with a dollop of home made butter. Serve plain yougurt on the side.