Peel skin and grate lauki with a medium hole grater.

Now in a mixture jar, add green chili, ginger, and garlic cloves. Grind it into a coarse paste and keep it aside.

Then in a mixing bowl, add grated lauki, grinded chili-ginger-garlic paste, coriander leaves, turmeric powder, red chili powder, coriander powder, salt, ajwain, slightly crushed coriander seeds, baking soda, and hot oil. Mix well.

Now add wheat flour and rava. Mix well with dudhi and spices mixture.

Then add 1-2 tbsp water and bind the mixture into a soft dough. add 1 tsp oil and mix well into a dough.

Now take some amount of mixture in hand and give cylinder gatte shape to it. Make all into the same way.

Then in a pan, add 4-5 cups of water and bring it to a boil. Add rolled gatte into boiling water and cook it for 15 minutes on medium-high flame.

Take out cooked gatte for water and cool down completely.

Then cut the gatte into a medium thick and round shape.

For tempering, in a pan, add oil mustard seeds, fennel seeds, cumin seeds, hing, curry leaves, and dry red chili. Saute it.

Then add chopped onion and green chili. saute till it is slightly translucent.

Now add lauki ke gatte and mix well with tempering.

Garnish with coriander leaves and serve with Rajasthani kadhi.

In a bowl, add curd, besan, red chili powder, turmeric powder, and salt. Mix well.

Then add water and mix well. Kadhi mixture is ready.

Now in a pan, add oil, mustard seeds, cumin seeds, coriander seeds, fennel seeds, methi dana, cloves, and curry leaves. Saute it.

Then add chopped green chili and ginger pieces. Saute it

Now add the kadhi mixture and mix well.

Stir continuously till the mixture starts to boil.

Now lower the flame and cook kadhi for 15 minutes.

Then in a tadka pan, add ghee, mustard seeds, cumin seeds, dry red chili, and Kashmiri red chili powder. Saute it.

Add tadka into kadhi and mix well.

Garnish with coriander leaves and serve kadhi with lauki ke gatte.