My memory of eating theplas goes back to my days in Bangalore during the initial years of marriage! There was a small eatery place which served authentic homemade Gujarati food. My favorite there was methi thepla and Gujarati kadhi 🙂
Since then I have fallen in love with these delicious flatbreads called theplas – typically made with different flours, spices and mixed with curd or yogurt.
Today’s recipe is a change from the methi thepla that I usually prepare. I had a bunch of bottle gourds lying in the fridge and hence I decided to use them in the thepla 🙂
Here I present – Lauki (Bottle Gourd) thepla 🙂
Preparation Time: 15-20 minutes
Cooking time: 20 minutes
Makes: 20-22 thepla
- Bottle gourd or Lauki – 1 small
- Wheat Flour – 3 cups
- Gram Flour – 1/4 cup
- Curds or yogurt – 2 tbsp
- Red chilli powder – 1 tsp
- Garam Masala Powder – 1 tsp
- Turmeric Powder – 1/2 tsp
- Ajwain – 1/2 tsp
- Coriander leaves – few – chopped finely
- Salt – as per taste
- Oil – 1 to 2 tbsp
Wash and peel the bottle gourd. Cut the sides.
Remove the seeds and grate the lauki.
In a large mixing bowl, add the grated bottle gourd (lauki), red chilli powder, garam masala, turmeric powder, ajwain, coriander leaves and salt. Mix well.
Keep it aside for few minutes, allowing the bottle gourd to soak the spices and to leave the water.
Now, add the yogurt and besan (gram flour). Mix Well.
Add the wheat flour, mix and knead well to form a soft, pliable dough.
If you feel the dough is watery and sticky, add more wheat flour.
Now, take a small portion of the dough, roll into thin theplas.
Heat a tawa or griddle and cook the theplas on both sides by adding oil or ghee.
Serve hot with any side dish or curd and pickle 🙂