When I was a child, my parents had planted and maintained two vegetable gardens in our backyard in Texas City. One of them was devoted solely to Indian squash. And, under the tutelage of my Mom’s very green thumb, the squash (doodhi in Gujarati) grew like wildfire.
I have to admit, I was not a fan. Whenever I saw the long light-green gourd sitting on the kitchen counter — and given how well they grew, it was often — I unhappily realized what we were eating for dinner.
An while I’m still not a fan of eating the vegetable, typically chopped up into a daal dish, Indian squash is a great addition to bread. Simple, hearty, satisfying. This Indian flatbread — which is not baked but made on a stove — has the added tastiness of grated ginger and chilies and squash. Doodhi na debra comes with its own portion of vegetables.
Eat it alone or with some yogurt and/or chutney as a great light meal or snack. I could also see using the debra as a tortilla-substitute and filling it with some eggs or shredded chicken.
Add grated ginger and chopped jalapeños.
Whole wheat flour, about 1 1/2 cups. (It’s best to source this flour from an Indian grocery: it’s milled differently than the ones in American stores. I don’t know the reason for the difference.) Add in small amounts of flax seed, soy, oat, and barley flours.
Add squash mixture to flour. (You’ll want to squeeze out as must moisture from the squash as you can.) Knead the dough. There will still be some water in the squash so mix first and if you need additional moisture, add water sparingly.)
How the dough looks like when it’s ready for cooking. Pinch out small pieces, about an inch in diameter. Smooth into a ball in your palm. Flatten ball on flat surface area and roll out into a thin circle.