Gujarati Special Bottle Gourd Thepla Breakfast Recipe

Easy Doodhi Thepla  recipe/lallyrecipes

Ingredients

    Lauki (doodhi or bottle gourd) – 1 cup, grated
    Chapati atta – 1 cup + some more for rolling thepla
    Green chili – 1, chopped finely
    Ginger paste – ½ teaspoon
    Cilantro – 2 tablespoons, finely chopped
    Kasoori methi (dried fenugreek leaves) – 1 tablespoon
    Turmeric powder – ¼ teaspoon
    Red chili powder – ½ teaspoon
    Coriander powder – ½ teaspoon
    Salt – to taste
    Oil – 1 tablespoon + more for making thepla
    Yogurt – 1-2 tablespoons

Method

    Take chapati atta, grated lauki, green chilies, ginger paste and cilantro in a bowl.

Add all dry spices (kasoori methi, turmeric, red chili and coriander powder, salt) and 1 tablespoon of oil.
Mix everything very well using your hands. Add ½ tablespoon of yogurt at a time and keep kneading the dough.

Add more yogurt as needed and knead the dough. It should be not too soft or not too stiff (hard). Dough should be smooth and soft same as chapatti dough. (Do not let it rest because as it rest lauki leaves its water it becomes very soft and sticky)

Divide it into 8 equal portions. And roll it into a round ball using your hands.

Take one ball at a time. Flatten it between your palms and roll in into dry flour

Now using a rolling pin, roll it into 5-6 inch circle. If you need to than you can use dry flour while rolling but don’t use more than 2 times otherwise end product will be dry.

Heat the tawa or pan on medium heat. Once hot put the rolled thepla on it.

Wait for few seconds and you will see few bubbles on it. Flip it and it should look like this from other side (with few brown spots).

Then apply about ½ teaspoon of oil on it.

Flip it and press it very gently using spatula until it is cooked (it is cooked when you don’t see any doughy part.)

Then again apply some oil and flit it. Again press it gently using spatula to cook other side.


Once cooked remove it from the pan and keep into a insulated container to keep it warm or serve it right from the pan to the dish. Repeat the same process for all the theplas.