lauki thepla recipe, how to make lauki thepla | doodhi thepla recipe

lauki thepla recipe, how to make lauki thepla | doodhi thepla recipe

You are here: Home / Gujarati Recipes / lauki thepla recipe, how to make lauki thepla | doodhi thepla recipe lauki thepla recipe, how to make lauki thepla | doodhi thepla recipe  December 17, 2015 by dassana amit lauki thepla recipe 21Share 352Share Tweet 114Pin  lauki thepla or doodhi thepla recipe with step by step photos – here is a nutritious thepla made with lauki or bottle gourd.  lauki is also called as dudhi, ghiya, sorakaaya in regional languages. in english these light green tender gourds are known as opo sqaush, calabash, long melon and bottle gourd.

being fond of gujarati food, i do make theplas at times. i usually serve them with mango pickle or with curd. sometimes with a batata shaak (dry potato curry).

so apart from methi thepla, i make plain theplas and this lauki thepla on occasions. methi thepla is all time favorite though. you can also check this lauki paratha recipe.

making the theplas is easy and makes for a healthy breakfast or brunch. they remain soft and so go well in tiffin boxes or as picnic food. usually i add some besan or gram flour and on occasions bajra (pearl millet) or jowar (sorghum) flour too. we like the taste of besan and millet flours in theplas. if you do not prefer besan or millet flours, then just skip them. however, adding them increases the nutritive value of the theplas.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• ¾ to 1 cup grated lauki/dudhi/opo squash
• 1.5 cups whole wheat flour/atta
• 3 tbsp gram flour/besan
• 2 tbsp curd/dahi/yogurt, add 1 or 2 tbsp more if required while kneading
• 1 green chili + ½ inch ginger, crushed to a paste in mortar pestle or 1 tsp ginger-green chili paste
• ½ tsp coriander powder/dhania powder
• ½ tsp cumin powder/jeera
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp turmeric powder/haldi
• 1 tbsp oil
• ¾ tsp salt or add as required
• oil for roasting, as required

INSTRUCTIONS

1. first rinse, peel and then grate the lauki in a bowl or parat/large plate. grate about ¾ to 1 cup lauki
2. add the spices - 1 tsp ginger-green chili paste, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder, ¼ tsp turmeric powder and ¾ tsp salt.
3. mix the spices & salt very well with the grated lauki and keep covered aside for 5 minutes. the lauki will release its juices.
4. then add 1.5 cups whole wheat flour and 3 tbsp besan or gram flour. if you don't have gram flour, then skip. just make the theplas with whole wheat flour. mix well.
5. add 2 tbsp yogurt and 1 tbsp oil.
6. mix and then begin to knead into a dough.
7. make a smooth soft dough.
8. make medium sized balls from the dough.
9. on a dusted rolling board, take each ball and begin to roll it.
10. sprinkle some more whole wheat flour, if required while rolling.
11. roll to a round of about 5 to 6 inches in diameter.
12. place the rolled thepla on a hot tawa or griddle.
13. when you see bubbles on the thepla, flip it.
14. spread some oil on the thepla all over.
15. flip again.
16. spread some oil on this side now. if making for tiffin or picnic lunches, then add some more oil, so that the theplas stay soft.
17. flip once or twice till the lauki theplas are well cooked. make all theplas this way.
18. serve the lauki thepla hot, warm or at room temperature with mango pickle or curd/yogurt.