Lauki Thepla Recipe
Lauki Thepla, a delicious Thepla recipe which is perfect dish to carry for travels and can also be packed in Lunch Box. You can also serve it fro breakfast.
Lauki Thepla or Doodhi Thepla is a healthy and delicious flat bread which can be packed in kids' tiffin boxes or had for breakfast or dinner. These can also be made and carried while travelling. I have added gram flour in this recipe, you may not add it and add only wheat flour. Remember not to add water as bottle gourd contains lots of water itself.
Addition of curd makes the thepla soft. I have applied ghee while making the theplas. This keeps them soft till lunch time and hence can be added to the tiffin boxes. Bottle gourd is rich in iron and vitamin B and C. It also has lots of antioxidants which promote overall health. The high sodium and potassium content in bottle gourd makes it excellent for people with high blood pressure and hypertension. A glass of bottle gourd juice early in the morning, helps in weight loss too.
If you like this recipe, you can also try other Thepla Recipes for your breakfast:
- 1-1/2 cups Whole Wheat Flour
- 1/2 cup Gram flour (besan)
- 1 cup Bottle gourd (lauki) , peeled and grated
- 1 Green Chilli , finely chopped
- 2 tablespoon Coriander (Dhania) Leaves , finely chopped
- 1 inch Ginger , peeled and crushed into paste
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 teaspoons Red Chilli powder
- 1 teaspoon Garam masala powder
- 2 tablespoons Hung Curd (Greek Yogurt)
- 2 tablespoons Ghee
- Salt , to taste
How to make Lauki Thepla Recipe
To begin making the Lauki Thepla Recipe, in a mixing bowl, add wheat flour, gram flour, turmeric powder, red chili powder, chopped green chili, ginger paste, garam masala, salt to taste and grated lauki.
Mix everything with your fingers. Keep on mixing till a firm dough is formed.
Add curd only if needed. Normally bottlegourd releases water. But if the dough becomes too dry, add curd 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 size. Dust the rolling board with flour. Flatten the dough balls and roll it into thin theplas. Do not make them thick.
Heat a tawa, spread 1 teaspoon ghee. Fry the thepla by applying ghee on both sides. When the theplas turn brownish they are done.