Methi thepla is the most popular among any other theplas. Methi thepla is a hit in our house but unfortunately it is not in my blog, I don’t know how I missed to document this famous recipe. I just noticed it while drafting this post.
I will share the recipe of Lauki thepla today. It is also known as Dudhi na thepla. My family members are not great fan of lauki or bottle gourd. Whenever I get lauki I have to keep on thinking some innovative way to feed it. They prefer only one/two dish with lauki. The most popular lauki sabji in our house is Macher matha die Lau ghonto (Bottle gourd mishmash with fish head). I often add lauki in dal (red lentil or masoor dal) and sometimes I prepare Lauki chana dal. I personally like lau sorshe posto. This is a heirloom recipe and I can finish a plate of plain rice with this.
When I got bottle gourd this time, I started searching easy and tasty recipe and I got the recipe of lauki thepla. Sometimes I think I am really thankful to this blogging world and I can learn new recipes everyday and share my innovations to the others. Whenever I try a new recipe, there will be tensions worries as how it would turn out and how my foodie family will react on the recipe. However, this time I was quite confident that they will definitely like lauki thepla. Yes the recipe was a winner for sure and most importantly it goes to our routine list of breakfast/ dinner as we prefer our theplas in breakfast or dinner.
The best part of making thepla you don’t need any other side dish😉. Isn’t it a great news for the people like me who enjoys tasty homemade meal but doesn’t want to spend long time in the kitchen. Theplas are good option for lunch box as they remain soft.
Preparation time: 15 minutes
Cooking time: 40 minutes
Servings: 10 nos approximately
Lauki Thepla / Dudhi Na Thepla
Lauki/Bottle gourd – grated, 1 cup
Whole Wheat Flour – 1.5 cups
Besan/ Gram flour – 2 to 3 tablespoon
Salt to taste
Curd – 2 tablespoon ( you can add little more if required during kneading the dough)
Red Chilli Powder – 1/4 teaspoon
Turmeric Powder – 1/4 teaspoon
Cumin Powder – 1/2 teaspoon
Coriander Powder – 1/2 teaspoon
Ginger – grated, 1/2 teaspoon
Refined oil – 1 tablespoon + for frying the thepla ( approx. 4 to5 tablespoons)
Green Chilli Paste – 1/2 teaspoon (optional/ I have not added it)
1. Wash and pat dry lauki. Then peel it and grate it in a large plate. Keep aside.
2. Take whole wheat flour, besan, dry spices (cumin, coriander, red chilli, turmeric powder) and salt in a big bowl. Mix them with your fingers.
3. Now add grated lauki along with its juices. Mix it well.
4. Add 1 tablespoon oil and curd and knead a smooth dough. I did not add any extra water. Lauki juices and water from curd was enough to bind all of them together. If you require can add 1 or 2 tablespoon of water.
5. Cover the dough with a damp cloth and allow to rest it for 15 minutes.
6. Now make lemon size balls from the dough.
7. Dust your kitchen platform and roll each ball into round shape like roti (5 to 6 inches of diameter).
8. Keep the rolled thepla on a hot skillet and when brown spot appears, flip it.
9. Apply oil on both sides and cook it. Serve hot with chutney or pickle or any dip.