1 ¼cupWhole wheat flour (Chapati atta)+ more for dusting while rolling
1Green chilichopped finely
½teaspoonGinger paste or freshly grated or crushed
2tablespoonsCilantro or coriander leavesfinely chopped
1tablespoonKasoori methi (dried fenugreek leaves)
¼teaspoonTurmeric powder
½teaspoonRed chili powder
½teaspoonCoriander powder
Salt to taste
1tablespoonOil+ more for frying
1-2tablespoonsPlain yogurtor as needed
Instructions
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
Notes
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.