Lauki Thepla
15-10-2024
www.kitchenfoodrecipes.com
Ingredients:
1 cup grated lauki (bottle gourd)
1 ½ cups whole wheat flour
2 tablespoons besan (gram flour)
1 teaspoon cumin seeds
1 teaspoon sesame seeds
1 teaspoon ajwain (carom seeds)
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon ginger-garlic paste
2 tablespoons finely chopped fresh coriander
1 tablespoon yogurt (optional)
Salt to taste
1-2 tablespoons oil for kneading
Ghee or oil for cooking
Water as required
Instructions:
Prepare the Dough
In a mixing bowl, combine grated lauki with whole wheat flour and besan.
Add cumin seeds, sesame seeds, ajwain, turmeric powder, red chili powder, coriander powder, and salt.
Mix in the ginger-garlic paste and chopped coriander.
Add yogurt and a tablespoon of oil to make the theplas soft and flavorful.
Knead the mixture into a dough, adding water as required. Ensure the dough is soft but firm enough to roll easily.
Once kneaded, let the dough rest for about 10-15 minutes.
Rolling the Theplas
Divide the dough into equal-sized balls.
Take one dough ball, dust it with a little flour, and roll it into a thin, round flatbread using a rolling pin. Ensure the thepla is evenly thin for better cooking.
Cooking the Theplas
Heat a tawa (flat griddle) on medium flame.
Place the rolled thepla on the tawa and cook until you see small bubbles forming on the surface.
Flip the thepla and apply a little ghee or oil on the cooked side.
Press gently with a spatula and flip again. Apply ghee/oil on the other side.
Cook until both sides are golden brown with light spots.
Remove from the tawa and repeat the process for the remaining dough balls.
Serving
Serve the Lauki Theplas hot with a side of yogurt, pickle, or chutney. They are perfect for breakfast, lunch, or even a light dinner.
Tips:
If the dough becomes too sticky due to the moisture from the lauki, add a little more flour to adjust the consistency.
To make the theplas spicier, add finely chopped green chilies to the dough.
These theplas can be stored for a couple of days, making them ideal for travel or tiffins.
Enjoy this healthy and delicious version of the traditional Gujarati thepla, packed with the goodness of bottle gourd!
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