Lauki Thepla – a flavourful flatbread from Gujarati cuisine made using wholewheat flour, bottlegourd and spices.
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What Is Thepla
Thepla is a popular flatbread from the state of Gujarat. Made with wholewheat flour and spices, Thepla comes in various varieties, with methi thepla being one of the most famous. The dough is typically kneaded with water and and sometimes curd is added for extra softness. Theplas are cooked using oil, making them easy to store for long journeys or quick meals. They are often served with curds, pickles or chunda (Sweet and tangy mango pickle)
About Lauki Thepla
Lauki Thepla is a flatbread made with wheat flour, besan, spices, and grated bottlegourd, also known as lauki or doodhi. The addition of bottlegourd adds moisture and nutrition to the theplas, making it a wholesome choice for any meal. It pairs well with pickle and curds. It is an excellent choice for breakfast or a lunchbox option. As a breakfast dish, it can be enjoyed warm with yogurt or chutney, providing a satisfying start to the day with its wholesome ingredients.
For lunchboxes, lauki thepla can be paired with pickles or a side of vegetables, making it a balanced meal.
Step-wise recipe with pictures
Peel and grate the bottlegourd and keep aside.
Make a paste of garlic, ginger, and green chillies. Keep aside.
In a mixing bowl or a large plate, take 2 cups of whole wheat flour, ¼ cup of besan. Add the grated bottlegourd, chopped coriander, carom seeds, ginger-garlic-chilli paste, turmeric powder, red chilli powder, cumin-coriander powder, and salt.
Mix everything well until combined. Next, add water gradually and knead the mixture to form a stiff dough.
Now, take a small portion of the dough and roll it into a ball. Dust it lightly with flour and flatten it slightly. Use a rolling pin to roll it out into a thin theplas.
Place the thepla on a hot griddle.
Drizzle some oil around the edges and cook on low heat, allowing it to develop a golden-brown color on both sides.
Repeat the process with the remaining dough. Serve the Lauki Thepla warm with curds and pickle.
Recipe Card
Lauki Thepla | Doodhi Thepla | Bottlegourd Thepla
Ingredients
- 2 cups wholewheat flour
- ¼ cup besan
- 1 cup grated bottlegourd
- 1 cup chopped coriander leaves
- 1 tbsp carom seeds
- 3 cloves of garlic
- 2 green chillies
- a small piece of ginger
- ½ tsp turmeric powder
- 1 tsp red chilly powder
- 1 tsp cumin coriander powder
- salt to taste
- Oil or ghee for cooking theplas
Instructions
- Peel and grate the bottlegourd and keep aside.
- Make a paste of garlic, ginger, and green chillies. Keep aside.
- In a mixing bowl or a large plate, take 2 cups of whole wheat flour, ¼ cupof besan.
- Add the grated bottlegourd, chopped coriander, carom seeds, ginger-garlic-chillipaste, turmeric powder, red chilli powder, cumin-coriander powder, and salt. Mix everything well until combined.
- Next, add water gradually and knead the mixture to form a stiff dough.
- Now, take a small portion of the dough and roll it into a ball.
- Dust it lightly withflour and flatten it slightly. Use a rolling pin to roll it out into a thin theplas.
- Place the thepla on a hot griddle.
- Drizzle some oil around the edges and cook on low heat, allowing it to develop a golden-brown colour on both sides.
- Repeat the process with the remaining dough. Serve the Lauki Thepla warm with curds and pickle.
Recipe Video
Related Recipes
Moong Palak Paratha
Methi thepla
Methi Paneer Paratha
Ajwain Paratha
Jowar Onion Roti
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