Lauki Thepla Recipe
Ingredients
1 cup whole wheat flour
1/2 cup grated bottle gourd (lauki)
2 tablespoons chickpea flour (besan)
1 finely chopped green chili (optional)
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1/4 teaspoon carom seeds (ajwain)
1/4 teaspoon red chili powder (optional)
Salt as per taste
1 tablespoon freshly chopped coriander leaves
Water, as required, to knead the dough
1 teaspoon olive oil or ghee for cooking
Instructions
1. Knead the Dough
Take a mixing bowl and add whole wheat flour, chickpea flour, grated lauki, green chili, turmeric powder, cumin seeds, carom seeds, red chili powder, salt, and coriander leaves.
Mix the ingredients thoroughly. Gradually add water and knead it into a soft, smooth dough. Give it 15 to 20 minutes to relax.
2. Shape and Roll
Make equal parts of the dough and roll them into tiny balls.
Dust the rolling surface with a little flour, then flatten each ball and roll it into a thin, circular thepla.
3. Cook the Theplas
Heat a tawa or skillet on medium flame. Place one rolled-out thepla on the hot surface.
Cook for 1-2 minutes, flip, and lightly drizzle olive oil or ghee. Cook both sides until golden spots appear. Repeat with the remaining dough balls.
4. Ready to Serve
Enjoy the warm theplas with a side of low-fat yogurt or a tangy mint chutney for a satisfying, low-calorie meal.