5 May 2015

Lauki/Doodhi (Bottle Gourd) Thepla

An healthy and a low fat breakfast perfect for summer mornings, Lauki/Doodhi Thepla. Its very easy and quick to serve in breakfast or in snacks which accompanies well with a cup of hot masala tea, pickle or curd.
I kept my dough kneaded last night and refrigerated overnight, next day bring it out and after 15-20 min of resting, rolled it in to thin theplas (not compulsory to do so, as I was going to be bit busy this morning, prepared it early).
So let's start making it..!!


1 cup whole wheat flour
1/2 cup Besan (Chickpea flour)
3 tsp vegetable oil
1 cup lauki peeled and grated
2 tbsp curd
3 green chillies, finely paste
1 tsp ginger paste
2-3 pods of garlic, finely paste
1 tsp kashmiri red chilly powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
Salt to taste

  • In a bowl, mix whole wheat flour with besan, vegetable oil, spices mentioned above and salt.
  • Mix all well and keep it aside.
  • In another bowl, grated launki/doodhi. (No need to strain its water)
  • Mix grated lauki/doodhi and curd in the flour mixture.
  • Start kneading the dough ( don't add water immediately, as lauki has its own water which releases, add the water only if required. Else too much water will be tacky to handle the dough). 
  • Dough should be smooth and soft.
  • Let it rest for 5-10 minutes.
  • Pull out the medium size balls from the dough and start rolling in to thin parathas/theplas, with the flour dusted on the rolling board.
  • Place the theplas on the hot tawa with a drizzle of little oil on medium flame.
  • Once you see the bubbles on it, flip turn the other side.
  • Cook until light pink patches.
  • Spoon the oil on the sides of the thepla and spread it evenly. Press it with a spatula and same way flip and again press.
  • Here you are done. Serve it with hot cup of tea, curd or pickle..

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