Start by removing the skin and grating the dudhi using a grater with medium-sized holes.
Heat 2 tablespoons of oil in a pan and sauté the grated dudhi on medium-high flame for about 2 minutes.
Transfer the sautéed dudhi into a mixing bowl and let it cool down slightly.
In a separate bowl, mix 4 tablespoons of curd and 1 tablespoon of jaggery until well combined. Set aside this curd-jaggery mixture.
Once the dudhi has cooled down a bit, add green chilli paste, ginger paste, ajwain, white sesame seeds, turmeric powder, red chilli powder, coriander powder, salt, kasuri methi, coriander leaves, wheat flour, and besan to the mixing bowl. Mix everything together.
Gradually add the curd-jaggery mixture to the bowl and knead the ingredients into a medium-soft dough.
Add 1 teaspoon of oil to the dough and smooth it out. Cover the dough and let it rest for 5-7 minutes.
Divide the dough into equal portions and shape them into round balls using your hands.
Take one ball at a time and flatten it between your palms. Roll it in dry flour.
Use a rolling pin to roll out the dough into medium-thick round dhebras (rotis).
Heat a tawa or pan over medium heat and place the rolled dhebra on it.
Fry both sides of the dhebra using a little ghee until they develop golden brown spots.
Once cooked, remove the dhebra from the pan and keep it warm in an insulated container, or serve it immediately.
Repeat the same process for the remaining dough balls.
Serve the tasty Dudhi na Dhebra with garlic chutney and yogurt.