Bottle Gourd (Kaddu) Thalipeeth

Bottle gourd=Kaddu=Dudhi=Lauki. Thalipeeth is a savory multi-grain flatbread popular in Western India, particularly Maharashtra. With the same ingredients, you can make the dough little less moist and roll the balls into parathas.


  • 1 medium-size bottle gourd (kaddu or lauki)
  • 2 cups jowar (sorghum) flour
  • 1 cup whole wheat four
  • ½ cup besan
  • 1 tbsp rice flour
  • 1 teaspoon ajwain (carom seeds)
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 tablespoons sesame seeds
  • Chopped cilantro

  • Oil
  • Salt as required
  • 3-4 green chilis
  • 10 garlic cloves
  • 1 tsp cumin seeds
  • Jaggery


  • Wash kaddu
  • Peel off the skin
  • Grate it on a grater
  • Take a pot, add grated kaddu, add small amount of jaggery to it and cook on medium flame
  • Let it cook for 4-5 minutes, turn off the stove and let it cool

  • Make coarse paste of green chilies, cumin seeds and garlic
  • Take all the flours, carom seeds, sesame seeds, cilantro, paste (of green chili+cumin+garlic), turmeric powder, red chili powder. Salt and cooked kaddu in a mixing bowl.
  • Add 1 teaspoon oil.
  • Mix everything very well.
  • You do not need additional water to make a dough as kaddu will release lot of water while cooking.
  • The dough has to be moist and smooth.

  • Take a tennis-sized dough. Take a wet muslin cloth. Place the ball of dough over the cloth and slowly spread it with your palm to make it round and flat.
  • Take a pan and heat it. Spread a bit of oil on the pan. Keep it on medium flame. Regulate the flame as required.
  • Lift the muslin cloth and gently place it with the thalipeeth side touching the pan.

  • Carefully peel the muslin from the rolled thalipeeth dough.
  • Sprinkle some oil at the edges.
  • Cover with a lid and let the thalipeeth cook for 2 to 3 minutes or till the base turns golden and crisp.
  • Turn over the thalipeeth and continue to cook the other side also. 
  • You should see some charred spots on it.
  • Remove and serve thalipeeth hot with raw onion chutney.

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