Lauki Thepla or Doodhi Thepla recipe is a healthy and delicious bottle gourd flat bread. Thepla is a spiced Indian flatbread which belongs to the Gujarati cuisine. This spiced bottle gourd flat bread is made by mixing different types of flours and spices. Sometimes optionally, vegetable like fenugreek leaves or bottle gourd are added. Gujarati thepla can be had for breakfast, lunch, snacks, or dinner. Lauki ka thepla is made by mixing spices, flours, and bottle gourd.
This lauki thepla can be packed in the tiffin boxes or had for breakfast or dinner. These can also be packed and carried while travelling. You can serve doodhi 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 bottle gourd thepla recipe, you can also add wheat flour. Remember not to add water as bottle gourd is contains lots of water. Addition of curds makes the lauki doodhi 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.
Here are some more Indian flatbread recipes like
What is the difference between thepla and paratha?
Both thepla and paratha are flatbreads. In thepla, all ingredients like flours, spices, etc are mixed together and rolled into flatbread. But in paratha, the ingredients and dough are prepared separately. Ingredients are stuffed inside the flatbread made of dough.
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Let us see the ingredients to make lauki ka thepla:
- Flours: Different flours like gram flour, whole wheat flour, millet flour can be used to make thepla. In this recipe I have used gram flour and whole wheat flour.
- Vegetable: Vegetable like fenugreek leaves (methi) or bottle gourd(lauki) can be added to make different types of thepla recipes.
- Chili: Green chili is finely chopped and added to add heat in the flatbread recipe. I have added 1 green chili in this recipe, you can adjust the quantity as per the heat tolerance.
- Coriander leaves: You can add finely chopped coriander leaves in this flatbread recipe.
- Spices: Spices like turmeric powder, red chili powder and garam masala are added in this Gujarati flatbread recipe. Ginger is also added to make the recipe slightly pungent.
- Yogurt: Yogurt or curds are added while mixing the ingredients to make dough. Since this thepla is made with bottle gourd, it releases lots of water, so we don’t add extra water in this recipe. Curds or yogurt are added to make the thepla soft.
- Ghee: Ghee or clarified butter is used to fry the thepla.
How to make soft lauki ka thepla?
- In a mixing bowl, add wheat flour, gram flour, turmeric powder, red chilli powder, chopped green chilli, ginger paste, garam masala, salt and grated lauki.
- Mix everything well. Keep on mixing till a firm dough is formed.
- Add curds only if needed. Normally bottle gourd releases water. But if the dough becomes too dry, add curd/yogurt little at a time and make firm dough.
- Do not let the dough rest as the bottle gourd in it will release water and make the dough sticky.
- Make balls of equal sizes. Dust the rolling board with flour. Flatten the dough balls and roll it into thin lauki theplas. Do not make them thick.
- Heat a tawa/griddle, spread 1 teaspoon ghee. Fry the bottle gourd thepla by applying ghee on both sides. When the theplas turn brownish they are done.
- To keep theplas soft, apply more ghee/oil to the theplas.
You can find some more lauki recipes like
Health benefits of bottle gourd:
Bottle gourd is rich in iron and vitamin B and C. It also has lots of antioxidants which promotes overall health. The high sodium and potassium content in bottle gourd make it excellent for people with high blood pressure and hypertension.
Lauki Thepla | Spiced Bottle Gourd Flatbread
Ingredients
- 1 ½ cups wheat flour
- ½ cup gram flour
- 1 cup bottle gourd / lauki Peeled and grated
- 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
- To taste salt
Instructions
- In a mixing bowl, add wheat flour, gram flour, turmeric powder, red chilli powder, chopped green chilli, ginger paste, garam masala, salt and grated lauki.
- Mix everything well. Keep on mixing till a firm dough is formed.
- Add curds only if needed. Normally bottle gourd releases water. But if the dough becomes too dry, add curd/yogurt little at a time and make firm dough.
- Do not let the dough rest as the bottle gourd in it will release water and make the dough sticky.
- Make balls of equal sizes. Dust the rolling board with flour. Flatten the dough balls and roll it into thin lauki theplas. Do not make them thick.
- Heat a tawa/griddle, spread 1 teaspoon ghee. Fry the lauki thepla by applying ghee on both sides. When the theplas turn brownish they are done.
- To keep bottle gourd theplas soft, apply more ghee/oil to the theplas.
Notes
- If the thepla dough becomes too dry, add curd/yogurt little at a time and make firm dough.
- Do not let the dough rest as the bottle gourd in it will release water and make the dough sticky.
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Note: The post was originally published on 25th Jun 2021 and is re-published and might contain affiliate links.
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