Lauki Thepla | Doodhi Thepla | Bottlegourd Thepla
a flavourful flatbread from Gujarati cuisine made using wholewheatflour, bottlegourd and spices.
Servings 14 theplas
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.