Dudhi Thepla Recipe - Lauki Paratha

Gujarati Dudhi na Thepla is a famous breakfast made from wheat flour & bottle gourd. It has a sweet & spicy taste reminiscent of Gujarati cuisine. It is made flat like a roti & then roasted on tava using oil. They are a perfect breakfast item as well as travel food. It stays fresh at room temperature for 2-3 days & so you can pack it for your holidays. It tastes best with pickle or chutney or curd. It is easy to make & with this recipe you can make enough theplas for 2 people.

Click the PLAY BUTTON below to view the video recipe of Dudhi Thepla:

INGREDIENTS:

Thepla dough:

1 cup wheat flour/gehun aata

1 cup grated bottle gourd/dudhi/lauki

1 cup finely chopped coriander leaves

1 tbsp powdered sugar

1/4 tsp turmeric powder/haldi

1/8 tsp asafoetida/hing

1/8 tsp carom seeds/ajwain/ajowan

1 tsp sesame seeds/til/tal

3-4 cloves/kali of grated garlic/lasun

1 ¼ tsp ginger-green chilli/adrak-mirchi paste

Salt to taste

1 tbsp oil

1 tbsp fresh cream/malai

Water if needed

Roasting thepla:

Wheat flour for dusting

4-5 tsp oil

SERVES: Makes 8-9 medium sized methi theplas 

PREPARATION TIME: 10 Min

COOKING TIME: 25 Min

TOTAL TIME: 35 Min

OTHER TIME: 1/2 hours (Resting time)

* 1 CUP = 237 ML

METHOD:

Making thepla dough:

1. In a large bowl mix wheat flour,bottle gourd, coriander leaves, powdered sugar, turmeric powder, asafoetida, carom seeds, sesame seeds, grated garlic, ginger-green chilli paste, Salt, oil, fresh cream.

2. Knead hard dough like paratha - use water only if needed. 

3. Knead dough for about 1 min.

4. Cover & allow it to rest for at least half hour in fridge.

Making Theplas:

1. Knead dough & make it little smooth.

2. Take a small dough ball like roti. Using wheat flour for dusting roll it thin like roti.

3. Put thepla on hot tava & keep flame on high.

4. When bubbles appear on top turn it over.

5. Cook on other side too on high flame till bubbles appear.

6. Lower flame, turn thepla over & apply 1/2 tsp oil on both sides & roast by lightly pressing the thepla.

7. Shift thepla to a casserole.

8. Prepare remaining methi thepla in same manner. 

9. Famous Gujarati dudhi thepla is ready - serve it with pickle/curd/chutney.

TIPS:

1. You can prepare dough in night & keep it in refrigerator to use in morning.

2. If you are planning to take theplas on holiday skip fresh cream/malai to make it last longer. Theplas stay at room temperature for 2-3 days!

3. Theplas are thin like roti unlike paratha which is thicker - ensure to roll it in thin shape.

4. Ensure not to press hard thepla while roasting or it may turn hard. 

Check out other recipes:

Gujarati Methi Thepla

Instant Rava Idli Mix

Rice & Chana Dal Dhokla

Rajasthani Tikkar Paratha

Green Chutney Recipe

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