First rinse, peel and then grate the lauki in a bowl or tray or large plate. Grate about ¾ to 1 cup lauki. NOTE: Before your grate, check the taste of lauki. If it is bitter to taste, then throw it away.

Add the herbs and spices - ginger-green chili paste, coriander powder, cumin powder, red chili powder, turmeric powder salt.

Mix the spices, salt very well with the grated lauki and keep covered aside for 5 minutes. The lauki will release its juices during this time.

Then add whole wheat flour and besan or gram flour. If you don't have gram flour, then skip or you can add chickpea flour. You can also simply make these with whole wheat flour. Mix well.

Add curd (yogurt) and oil.

Mix and then begin to knead into a dough. Make a smooth soft dough.

Make medium sized balls from the dough.

On a dusted rolling board, take each ball and begin to roll it.

Sprinkle some more whole wheat flour, if required while rolling.

Roll to a round of about 5 to 6 inches in diameter.

Place the rolled dough on a hot tawa or griddle. Keep the heat to medium or medium-high.

When you see air pockets, flip it.

Spread some oil all over. Flip again.

Spread some oil on this flipped side now.

Flip once or twice until they are roasted well.

Roll and roast the flatbread in batches. Place them in a roti container or a casserole/hot pot, so that they stay warm.

Serve these hot, warm or at room temperature with mango pickle or curd/yogurt.