Gujarati Dudhi Thepla-Lauki Thepla

Dudhi Thepla is an interesting variation to traditional Plain Thepla recipe by combining grated bottle gourd with whole wheat flour and Indian spices and is rolled out into flatbreads and greased with Oil while roasting on a Tawa.

There are couple of variations that can be introduced to the Plain Theplas- put in some chopped Methi leaves to the wheat flour and you have Methi Thepla (quite a popular Gujarati breakfast) or mix in grated bottle gourd to make Dudhi Thepla.

Theplas are to a Gujarati household, what a Paratha is to a Punjabi family and that’s where the similarity ends. While both the dishes are treated equally fairly on my breakfast table, sometimes I hinge more in favor of Theplas.

The reason for this lies in the simplicity of preparation and the enhanced taste of Theplas over Parathas. Besides these two factors what works in favor of Thepla is the humble accompaniment in form of Kairi Chunda served along with it. I’m a sucker for the classic combination of Thepla served hot with some delicious lip-smacking Kairi Chunda. If you haven’t devoured this classic combination yet, then truth-be-told you are losing out on something.

Theplas have attained a global distinction owing to its ease of carrying and its ability to remain unspoiled for couple of days. This explains why it remains one of most preferred choice of food to be carried on a long distance journey, not only by a Gujarati but also by non-Gujarati like me. So if you are sharing a space with a Gujarati family on train on a long distance trip, chances are they have a bag full of snacks in their possession and there is an equally brighter chance of Theplas being part of that bag.

Another important aspect that I absolutely love about Theplas is that I can pack it in my lunch box too. So every time I make it for my breakfast, I don’t need to cook for my lunch and the best part is nobody complains at my home. My family is equally fond of Theplas.

Drop in on your Gujarati friend for the breakfast and chances are you may get treated to some authentic Theplas else follow this recipe to the core and be thrilled with end results.

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Gujarati Dudhi Thepla-Lauki Thepla

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Serves: 12-14

Ingredients

• 2 Cups=250gms Whole Wheat Flour
• 1 Cup=225gms Grated Bottle Gourd
• 3 tbsp=40gms Curd
• 3 tbsp=30gms Gram Flour
• 1 tsp Turmeric Powder
• 2 Green Chilies-finely chopped
• 1 tsp Salt
• 2 tbsp Fresh Coriander Leaves-chopped

Instructions

1. Take a large flat dish. Add Whole Wheat Flour. Add Salt, Gram Flour and Turmeric Powder. Mix dry ingredients well.
2. 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.
3. Knead into dough. Add water only if required. Bottle Gourd had ample amount of moisture so water won't be really required while kneading.
4. 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.
5. 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
6. 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.
7. Do not place Theplas directly on any flat surface. Keep it over a bowl, or a grill. This will prevent Theplas from becoming soggy.
8. 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.

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