| 1. Bottle Gourd Paratha or Dhebra or Thepala (Flat Bread) |
| Ingredients |
Amount |
| Bottle gourd |
¼ th small (125 g) |
| Wheat flour |
½ katori (45 g) z |
| Jawar flour |
½ katori (45 g) |
| Green chilies, very finely chopped |
1-2 (Optional) |
| Ginger, peeled and finely grated |
½ inch piece |
| Coriander leaves, cleaned and chopped |
1 small bunch |
| Turmeric powder |
A pinch |
| Oil for pan frying |
2 tsp (10 ml) |
| Salt |
As per doctors recommendation. |
|
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| Method |
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| Making dough |
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Peel and grate Bottle gourd. Squeeze out water by pressing lightly between both palms. |
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Mix all ingredients except oil in a bowl and make firm dough. If necessary, add water. |
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Knead well and keep aside for 10 minutes. |
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|
| Rolling out parathas |
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Divide dough into 4 equal portions balls. |
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Keep them covered with a moist cloth. |
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Roll out the one paratha at a time using a little dry flour. Roll it to thick parathas. |
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Heat a griddle (Tava). |
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Put the paratha on the hot griddle. Turn it over when it changes colour to semi translucent and you can see a few blisters on the under-surface. |
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Cook the other side same way and turn over again. |
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Brush a little oil on both surfaces, one by one. |
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Press it gently all over, using a flat spatula, coaxing it to fluff up into a ball. If you see any steam escaping, seal it by pressing it with the spatula. This helps the fluffing up of the paratha. If it doesn't, do not worry; just make sure that it is cooked well. |
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Cook until crisp and nicely browned on both sides. |
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Serve hot. |
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| Variation -You can make use of cabbage or pumpkin or cauliflower in place of bottle gourd or permitted vegetables to prepare respective paratha. |
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| Serving - 6 Parathas |
| Nutritive Value |
| Serving |
Energy
(kcal) |
Protein
(g) |
CH0
(g) |
Fat
(g) |
Na
(mg) |
K
(mg) |
Phos
(mg) |
Iron
(mg) |
Ca
(mg) |
| 1 paratha |
76.15 |
1.7 |
11.04 |
2.7 |
2.3 |
44.6 |
45.27 |
0.7 |
8.1 |
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Suitable for renal failure patients with controlled serum K (Potassium) levels. |
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Suitable for patients with Diabetes. |
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