Lauki thepla, or dudhi na thepla, is a savory Indian flatbread from Gujarat, made using whole wheat flour, shredded bottle gourd (lauki), and a variety of spices.
We will definitely share the bottle gourd thepla recipe with you, but you must check out our popular soft methi thepla and zucchini thepla recipes.
Bottle gourd is an ideal summer vegetable as it has hydrating and cooling properties.
However, many people dislike simple bottle gourd curry. This lauki thepla is an excellent way to add lauki, or bottle gourd, into your diet. You may have it for breakfast, lunch, dinner, and it's also a great lunchbox choice.
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Dudhi Na Thepla Ingredients
Bottle Gourd: Bottle gourd aka lauki is the primary ingredient of this thepla. It is also known as dudhi. Always use fresh bottle gourd for the recipe.
Whole Wheat Flour: The dough is primarily made using whole wheat flour.
Gram Flour: It provides a nice texture to the dough and helps bind the vegetable within the dough. Avoid adding more gram flour as the thepla may turn hard and dry.
Spice Powders: Turmeric powder, red chili powder, cumin powder, chaat masala powder, etc.
Other: Grated ginger, yogurt, salt, carom seeds, etc.
Oil: You can use any vegetable oil of your choice.
Instructions
Learn to make this Lauki Thepla Recipe following step-by-step instructions.
Wash and pat dry the lauki aka bottle gourd. Then peel the skin and later grate it. Now keep aside the grated lauki.
Add whole wheat flour, gram flour (besan), red chili powder, chaat masala, turmeric powder, carom seeds and other dry spices to a large mixing bowl. Use your fingertips to mix them together.
Next, add the grated ginger, yogurt, and vegetable oil to the flour mix.
Finally, combine the grated bottle gourd and juices and knead into a smooth dough. If necessary, add 1 or 2 teaspoons of water when kneading the dough.
Cover the dough with a damp cloth and leave aside for 10-15 minutes.
Make equal lemon-sized balls out of the dough.
Dust your kitchen platform, then roll each ball into a round shape.
Keep the rolled thepla in a hot skillet until a brown area appears, then flip.
Cook with oil on both.
Now lauki thepla is ready, similarly prepare the remaining dough balls.
Serving Suggestions
Thepla is a tasty flatbread that does not require any other side dishes. It is best paired with curd, pickle, etc.
However, you can have it with other vegetarian (aloo sabji, paneer curry and many other) and non-vegetarian side dishes.
Substitutions
If you follow vegan diet, then avoid adding curd into the dough and it will be a complete vegan flatbread.
You can also add millet flours along with whole wheat and gram flour. However, texture of the thepla might change.
Storage
Shelf life of thepla is longer compared to other flatbreads. It remains good at room temperature for 3-4 days. Hence, it was considered as a very good food option during travel.
Also, if you are looking for longer shelf life avoid adding curd (yogurt) in the dough, it will almost double the shelf life.
Top tips
- Always give the dough time to rest; this helps the gluten to relax and makes rolling smoother.
- Cook the theplas over medium heat to achieve thorough cooking without becoming dry or burned.
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Lauki Thepla | Dushi Na Thepla | Bottle Gourd Flatbread
Materials
- 1 cup Lauki (Bottlegourd) grated
- 1.5 cup Whole Wheat Flour
- 3 tablespoons Gram Flour (Besan)
- 2-3 tablespoons Yogurt (Curd) as required
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Red Chili Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Ginger grated
- 1 teaspoon Carom Seeds (Ajwain) optional
- ½ teaspoon Chaat Masala Powder optional
- 1 tablespoon Vegetable Oil + more for frying the theplas
- Salt to taste
Instructions
- Wash and wipe dry the bottle gourd. After that, peel and grate it into a large platter. Set aside for now.
- In a large mixing bowl, add the whole wheat flour, gram flour (besan), carom seeds, dry spices (cumin, coriander, red chili powder, chaat masala, turmeric powder), and salt. Mix them together with your fingertips.
- Next, add grated ginger, yogurt, and vegetable oil to the flour mixture.
- Finally, add the grated bottle gourd and juices, and knead into a smooth dough. If needed, add 1 or 2 tablespoons of water when kneading the dough.
- Cover the dough with a moist cloth and set aside for 10-15 minutes.
- Make equal lemon-sized balls from the dough.
- Dust your kitchen platform, then roll each ball into a circular form.
- Keep the rolled thepla in a heated skillet until a brown patch forms, then flip.
- Cook with oil on both sides. Serve hot with any side dish, chutney, pickle, or dip.
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