Take 500 g of medium-thick dudhi (bottle gourd) and peel the skin.

Grate the dudhi using a big-hole grater and squeeze out the excess water. Transfer it into a bowl.

In a mixer jar, add 5–6 green chillies, 1-inch ginger, 7–8 garlic cloves, and 1 tsp cumin seeds. Grind into a coarse paste without adding water.

Add the green chilli-ginger-garlic paste to the grated dudhi along with 1 cup finely chopped onion, ½ cup coriander leaves, salt to taste, 1 tsp red chilli powder, ½ tsp black pepper powder, 1 tsp chaat masala, and ¼ cup coarsely crushed peanuts. Mix well.

Add 1 cup bajra flour and ½ cup gram flour. Mix until the mixture binds together. Do not rest the mixture.

Heat a tawa on medium flame and spread some oil over it. Place a dough ball on the tawa and spread it evenly with slightly wet hands (refer to the video).

Apply some oil on the sides and cook the dudhi dhapate on medium flame until crispy on both sides.

Alternatively, take a small ball of dough and pat it on a wet cotton cloth or oiled butter paper.

Heat a tawa, spread some oil on it, and gently place the cloth upside down on the hot griddle. Sprinkle a little water and slowly peel off the cloth without breaking the paratha.

Smear some oil on top and cook on both sides until golden brown.

Serve the dudhi dhapate hot with tomato sauce and curd.