Lauki thepla recipe – popular gujarati snack recipe. This is dudhi thepla made from grated bottle gourd, whole wheat flour and few spices.
- 1 cup Lauki (bottle gourd or dudhi) grated
- 1 ¼ cup Whole wheat flour (Chapati atta) + more for dusting while rolling
- 1 Green chili chopped finely
- ½ teaspoon Ginger paste or freshly grated or crushed
- 2 tablespoons Cilantro or coriander leaves finely chopped
- 1 tablespoon Kasoori methi (dried fenugreek leaves)
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- ½ teaspoon Coriander powder
- Salt to taste
- 1 tablespoon Oil + more for frying
- 1-2 tablespoons Plain yogurt or as needed
- Take chapati atta, grated lauki, green chilies, ginger paste and cilantro in a bowl.
- Add all dry spices, salt and 1 tablespoon of oil.
- Mix everything very well using your hands.
- Keep it aside for 10 minutes. By this time lauki will leave its water. so we will come to know that how much yogurt is needed next.
- Now start kneading the dough. Add ½ tablespoon of yogurt at a time and keep kneading the dough. Add more yogurt as needed and knead the dough. Sometimes you may not need any yogurt. It is all depends on the water content of the lauki you are using.
- The dough should be not too soft or not too stiff (hard). It should be smooth and soft .
- No need to let it rest.
- Divide it into 8 equal portions. And make round balls using your hands.
- Take one ball at a time. Flatten it between your palms and roll in into dry flour
- Now using a rolling pin, roll it into 5-6 inch circle.
- Heat the tawa or pan on medium heat. Once hot put the rolled thepla on it.
- Fry both sides using little oil till they have golden brown spots.
- Once cooked remove it from the pan and keep into an insulated container to keep it warm or serve it right away.
- Repeat the same process for rest
I sometimes make this doodhi thepla for my husband’s lunch box. I also pack some yogurt in another container to go with it. If packing for lunch box or serving the next day then please go liberal with oil while frying. It keeps them soft and moist.
This is a staple food in every Gujarati household. There are many different verities. But today I shared dudhi thepla (other names – bottle gourd thepla, lauki thepla)
I have served dudhi thepla last weekend with delicious and tangy mango chutney. It can be served with mango chunda or pickle as well.
For those who does not know – Thepla = flat bread made using whole wheat flour, some spices, yogurt and any grated or chopped vegetable.
Now some people might say why not call it paratha? Isn’t thepla Gujarati word of paratha? Answer is NO. Let’s see difference between paratha and thepla –
- For thepla, Chopped leafy vegetable or grated vegetables and spice are added directly into the dough. (Some prefer to add Besan/gram flour to the dough)
- For paratha, usually vegetables and spices are mixed or cooked and then stuffed. I have eaten and made some paratha which are not stuffed. but most of the time paratha are stuffed.
- Yogurt is added while kneading thepla dough Water is added while kneading paratha dough
- Theplas are thinner and lighter than paratha. While stuffed or not-stuffed paratha are thicker than thepla.
As I said earlier, some people prefer to add besan to the dough. I personally do not prefer, because addition of besan makes them hard and chewy as it cools. It will lose its softness as it cools and becomes crispy like papad. And one more reason than sometimes besan is little heavy to digest. I usually make lauki thepla for weekend brunch and I want to make it lighter so I skip besan.
How to make dudhi thepla recipe (Step by Step Photos):
1) Take chapati atta, grated lauki, green chilies, ginger paste and cilantro in a bowl.
2) Add all dry spices (kasoori methi, turmeric, red chili and coriander powder, salt) and 1 tablespoon of oil.
3) Mix everything very well using your hands. Keep it aside for 10 minutes. By this time lauki will leave its water. so we will come to know that how much yogurt is needed next.
4) Now start kneading the dough. Add ½ tablespoon of yogurt at a time and keep kneading the dough. Add more yogurt as needed and knead the dough. Sometimes you may not need any yogurt. It is all depends on the water content of the lauki you are using.
5) The dough should be not too soft or not too stiff (hard). It should be smooth and soft same as paratha dough. (Do not let it rest because as it rest lauki leaves its water and it will becomes very soft and sticky)
6) Divide it into 8 equal portions. And roll it into a round ball using your hands.
7) Take one ball at a time. Flatten it between your palms and roll in into dry flour
8) Now using a rolling pin, roll it into 5-6 inch circle. (If you need to than you can use dry flour while rolling but don’t use more than 2 times otherwise end product will be dry and chewy.)
9) Heat the tawa or pan on medium heat. Once hot put the rolled one on it.
10) Wait for few seconds and you will see few bubbles on it. Flip it and it will have few brown spots on other side.
11) Cook other side for 30 seconds. apply about ½-1 teaspoon of oil on it.
12) Flip it and press it very gently using spatula until it is cooked (it is cooked when you don’t see any doughy part.)
13) Then again apply some oil and flip it.
14) Again press it gently using spatula to cook other side.
Once cooked remove it from the pan and keep into an insulated container to keep it warm or serve it right away. Repeat the same process for rest.
These are best served warm or the day it’s made. But you can keep it up to 3 days at room temperature in the container. If storing for 2-3 days then use little extra more oil while frying to keep it soft and moist for longer period of time.
Serving suggestion: Serve it as a snack or breakfast with cup of tea, or even it can be a light meal with a bowl of yogurt or any chutney or pickle or raita. It would be perfect for kid’s lunch box or even for adults too.
- It is important that you mix flour, spices and grated lauki. Then let it rest for 10 minutes. If you skip this part, then lauki will leave its water after making the dough. And then dough will be really soft and sticky. It will give you hard time rolling the theplas.
- Also lauki has good water content, so no need to rest the dough like we do for other paratha dough. If you let it rest, lauki will keep releasing its own water.
- While knead the dough, add little yogurt at a time. Do not dump all at once. You never know, you may need to less or more.