Lauki Thepla or Doodhi Thepla is a healthy and delicious flat bread which can be packed in the tiffin boxes or had for breakfast or dinner. These can also be made and carried while travelling. You can serve lauki thepla with curds or pickle or any vegetable of your choice. We loved having it with curds or yogurt.
I have added gram flour in this recipe, you may not add it and add only wheat flour. Remember not to add water as bottle gourd is contains lots of water. Addition of curds makes the thepla soft. I have applied ghee/clarified butter while making the theplas. This keeps them soft till lunch time and hence can be added to the tiffin boxes.
Bottle gourd is rich in iron and vitamin B and C. It also has lots of anti-oxidants which promotes overall health. The high sodium and potassium content in bottle gourd makes it excellent for people with high blood pressure and hypertension. A glass of bottle gourd juice early in the morning, helps in weight loss too.
Ingredients: Prep. Time: 40 Minutes, Makes: 8
1 ½ cups wheat flour
½ cup gram flour
1 cup peeled, grated bottlegourd/lauki
1 green chilli, finely chopped
2 tablespoon coriander leaves, finely chopped
1-inch ginger, peeled and crushed into paste
½ teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon garam masala
2 tablespoons thick curd/yogurt
2 tablespoons desi ghee/clarified butter per thepla
Salt to taste
Procedure:
1 ½ cups wheat flour
½ cup gram flour
1 cup peeled, grated bottlegourd/lauki
1 green chilli, finely chopped
2 tablespoon coriander leaves, finely chopped
1-inch ginger, peeled and crushed into paste
½ teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon garam masala
2 tablespoons thick curd/yogurt
2 tablespoons desi ghee/clarified butter per thepla
Salt to taste
1) In a mixing bowl, add wheat flour, gram flour, turmeric powder, red chilli powder, chopped green chilli, ginger paste, garam masala, salt to taste and grated lauki.
2) Mix everything with your fingers. Keep on mixing till a firm dough is formed.
3) Add curds only if needed. Normally bottle gourd releases water. But if the dough becomes too dry, add curd little at a time and make firm dough.
4) Do not let the dough rest as the bottlegourd in it will release water and make the dough sticky.
5) Make balls of equal size. Dust the rolling board with flour. Flatten the dough balls and roll it into thin theplas. Do not make them thick.
6) Heat a tawa/griddle, spread 1 teaspoon ghee. Fry the thepla by applying ghee on both sides. When the theplas turn brownish they are done.
7) To keep theplas soft, apply more ghee/oil to the theplas.
For other breakfast options click here. For bottle gourd recipes, click here and no onion and no garlic recipes click here.
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