To start the process, finely grate Lauki/Ghiya in a bowl. |  To start the process, finely grate Ghiya in a bowl |
Add grated Ghiya and water to the pressure cooker. |  Add grated Ghiya and Water to the pressure cooker |
Cover the lid of the cooker and keep it on stove on high flame.After 1 whistle, switch off the stove.
Do not open the lid until it has pressure in it. |  Cover the lid of the cooker and keep it on stove on high flame. After 1 whistle, switch off the stove |
Once all steam is vanished from the cooker, open the lid.
This is how your boiled Lauki would look like. | 
Once all steam is vanished from the cooker, open the lid |
Sieve the boiled Lauki to drain out excess water. To do this, keep it aside in a sieve for about 2 minutes and let the water drain away. |  Sieve the boiled and grated Ghiya to drain out excess water. To do this, keep it aside in a sieve for about 2 minutes. |
Now Sieve Kuttu Flour in a big bowl. This is to remove the unwanted black particles that you would normally see in Kuttu flour. |  Now Sieve Kuttu Flour |
Here we have shown the particles which we do not want (shown in the image).Removing this black substance will help to make the puri pure and soft. |  You will witness unwanted particals |
Now sieve the Singhada Flour too using a Sieve over Kuttu flour itself.We want to mix both Kuttu and Singhada flour. | |
Unwanted black particles is a waste and should be thrown in trash. | 
Unwanted black particles is a waste and should be thrown in trash |
Add Salt. | |
Now, add boiled Lauki.Use your hands to mash the mixture of Kuttu, Singhada, Bottle Gourd (Lauki) and salt to make dough. |  Now, add boiled ghiya |
Do NOT add water to make a dough. The water content of Lauki is sufficient to knead and make dough. So, just simply knead it with your hand. |  Do NOT add water to make a dough |
Here’s our dough ready to make Poori (as shown). |  Here’s our dough ready to make Poori |
Now take enough portion of dough to make 1 Poori and give it a round shape with your hands. Coat it with Oil.
Coating with Oil prevents it from sticking to your rolling pad while rolling it into a Poori. |  Now take enough portion of dough to make 1 Puri and give it a round shape with your hands. Coat it with Oil |
Roll it into a flat bread in a round shape with the help of a rolling pin (as you see in the image). |  Roll it into a flat bread in a round shape with the help of a rolling pin |
Take a frying pan. Add oil and heat it on high flame.After 2 minutes, it should have attained a good temperature. Now add poori to the hot Oil and press slightly on the corners to make it fluffy with the help of a spatula. |  Take a frying pan. Add oil and heat it on high flame |
Fry until it gets golden brown color from both the sides. |  Fry until it achieves golden brown color from both the sides |
Once done, take it our from Oil.Here’s is our tasty Navratri Lauki Poori ready to serve hot.You can enjoy it even if you are not on fast
Happy Navratra. |  Here’s is our tasty Ghiya Puri ready to eat |