Take a large flat dish. Add Whole Wheat Flour. Add Salt, Gram Flour and Turmeric Powder. Mix dry ingredients well.
After mixing all the dry ingredients, add grated bottle gourd. Add chopped Coriander, chopped Chilies and Curd. You can substitute Green Chilies with red Chili Powder. I would love to maintain the green color in the Theplas, so I am adding Green Chilies.
Knead into dough. Add water only if required. Bottle Gourd had ample amount of moisture so water won't be really required while kneading.
Thepla dough is ready. We have not used any water while kneading. Grease your palms with Oil and start Kneading again. Let the dough rest for 5 mins.
Take a small portion of dough and shape into a lemon sized ball. I have made 5 lemon sized balls. Let's roll it into Theplas. Take a flat board, rolling pin and flour for dusting. Take small ball and roll it on the board to smoothen it. Flatten with your palms and apply some flour. Apply gentle pressure and roll into round Theplas. Dust with dry flour if required. Roll into Theplas of even thickness. Similarly roll other Theplas
Now, let's start roasting the Theplas. Heat a non-stick Tawa on high heat. Put Thepla on this Tawa and cook on medium-high heat. Flip after 10-15 seconds. Now, apply some Oil or Ghee on top. Flip the Thepla and cook until we get brown spots on both sides. Apply Oil on both sides. We have cooked Thepla for 1½ mins (approx). Remove from Tawa.
Do not place Theplas directly on any flat surface. Keep it over a bowl, or a grill. This will prevent Theplas from becoming soggy.
Theplas are ready. We can make 12-14 Theplas in this measurement. Theplas can be relished with Kairi Ka Chunda, pickle. You can not only eat this in your breakfast but also carry it in your lunch box.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/gujarati-dudhi-thepla-lauki-thepla/