Bottlegourd Thepla | Lauki/ Dudhi Thepla

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The house is silent now, till afternoon, when my kids come back from school. I am utilizing this alone time to write this interesting, very healthy and super tasty Bottlegourd thepla recipe which I learned sometime back. Once the kids return from school, all they say is “Amma, Potta Bhook!” meaning “Mom, I am hungry!” in Konkani. 😁

So I have to keep something ready for them so that I can feed them as quick as I can. And it should be filling as well. Else in another 30 mins, it’s the same dialogue again. 😄 So, in my search for healthy snack recipes, I found this Bottlegourd Thepla which I tried one day for the hungry siblings. 😍😍

Both of them literally had a fight till the last bite while I had the last laugh as they did not realize they were eating bottlegourd too in it. 😁 Seriously speaking, you can never say it is made of bottlegourd. The taste of these soft theplas are heavenly to say the least. ❤️

So now, bottlegourd is bought weekly in our grocery shopping to specially make these theplas and I had to share the recipe with all of you too. ❤️

Bottlegourd ❤️

Do try them for a change from the regular food that we make and you are sure to be a fan of Bottlegourd theplas too. Happy and healthy cooking! ❤️

RECIPE:

Ingredients: { 1 Cup = 240 ml }

Makes about 4 Theplas

1 Cup Whole Wheat flour/ Atta

1/2 Cup peeled, cored and grated Bottlegourd/ Lauki / Dudhi / Sorekai / Chorakaa

1/2 inch Ginger piece, grated

3 Tbsp Coriander leaves, chopped

1/4 tsp Turmeric powder

1/2 tsp Red chilli powder

1 tsp Coriander powder

1 tsp Garam masala powder

Salt to taste

1 to 2 Tbsp Yogurt/ Curd or as needed

Dry wheat flour as needed while rolling

Oil or Ghee to cook the Theplas

Step by step recipe:

1. Peel, core and grate Bottlegourd. I took half of one medium sized Bottlegourd and got 1/2 Cup gratings.

2. Add it to a mixing bowl. Add wheat flour. Then add grated ginger, chopped coriander leaves, turmeric powder, red chilli powder, Garam masala powder, coriander powder and salt.

3. Mix well using hands. Bottlegourd will release it’s water and the dough will be moist.

4. Now add 1 Tbsp Yogurt and mix well to form a dough.

Note: This step is very important as if you add more yogurt, the dough will be wet and you won’t be able to roll the theplas. Add only as much as to form a dough. In case by mistake you add more yogurt, just add more wheat flour to form a non sticky dough.

5. Coat the dough with few drops of any kind of oil so that the dough becomes non sticky.

6. Now divide into equal sized dough balls. Flatten and dip into dry wheat flour. Roll as thin as you can.

Note: The shape will not be perfect round due to grated bottlegourd in it but it’s fine. Just dip into as much dry wheat flour as needed and roll.

7. Now fry both sides on a hot tawa applying oil or Ghee on either sides, cooking the Thepla really well till it turns golden brown in colour.

8. Serve hot with mango or lemon pickle. ❤️

Notes:

* Hot theplas with pickle taste the best but you can also make ahead and keep as these last for two to three days. A perfect travel food made regularly by Gujaratis.

* Do a taste test by eating a small bite of the bottlegourd before grating to see if it’s bitter. I have never found a bitter one but I have heard some do taste bitter. So I always taste before grating.

* You can also add finely chopped green chillies to thepla dough but since I make for my kids, I add only little red chilli powder.

* Knead the dough only using the moisture from bottlegourd and yogurt. Don’t add water while kneading.

* The ratio of 1/2 Cup grated bottlegourd to 1 Cup wheat flour and 1 Tbsp Yogurt gives a very soft Thepla but is slightly tricky while rolling. If you are not good at rolling, you can increase the quantity of wheat flour to 1 1/2 Cups wheat flour. The texture will be similar to rotis though.

* While rolling, use ample amount of dry wheat flour which helps in rolling easily. If using less, the dough will stick to the rolling platform.

* I used ghee to fry the theplas. You can use oil too.

* A simple mango pickle tastes the best with this Thepla. You can also make coriander chutney or raita too.

* I regularly make this Bottlegourd Halwa which tastes really delicious. You can try it as well.

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