Gujarati Lauki Thepla (Dudhi Thepla)

Lauki Thepla or Dudhi Thepla is a traditional Gujarati dish prepared using bottle gourd mixed with whole wheat flour. You can pair it with curd and pickle and can have it for any meal of the day. Here is how to make it.

Theplas taste yummy with chai and coffee. Hence, I rarely need inspiration for rolling theplas at least once a week.

Lauki Thepla is an easy thepla recipe made from wheat flour, spice powder, water, bottle gourd.

Get done with mixing flour with everything aforementioned and you are set to roll and cook yummy theplas in minutes. Easy ehh?

Lauki is a very unusual vegetable that can be used in making thepla.

The vegetable, which is high in water content is seldom considered, but adds a wonderful flavor to this Indian flatbread.

Lauki or Bottle Gourd is a long melon which is used for many different purposes.

When harvested young, it is used in curries and various preparations, whereas the aged and dried vegetable is used as manure or the shell is used as a bottle or container.

Lauki Thepla uses this bottle gourd in its peeled and grated form, which is mixed into the dough used for preparing the theplas.

This tasty, soft thepla can be enjoyed with simple Dhuli Moong Dal Ki Kichdi, tasty Baingan Ka Bharta, Lobia Masala or a rich Shahi Chole Masala.

Here is how to make Lauki Thepla or Dudhi Thepla.

What is Thepla?

Thepla is Gujarati style paratha or flatbread made using whole wheat flour and is sometimes fortified with other flours like besan, bajra and jowar. 

Vegetables like methi or lauki are also added to it for enhanced taste and nutrition.

Which other flour can be used to make it?

Traditionally whole wheat flour and a little besan flour is used to make theplas. 

However some people also like to add a tablespoon of Bajre ka Atta or Jowar ka Atta to their dough. 

It enhances the taste and also the nutritional value of the dish.

You might also like

Masala Paratha

Aate ka Halwa

Masala Chai

Step by Step Recipe

Mix grated lauki and salt in a bowl and keep aside for 10 minutes. Lauki will release water in a few minutes.

Add flour, zeera, hing, turmeric powder, red chilli powder, green chilli and ginger in a bowl and mix well with your fingers.

Add curd and mix again.

Now add the lauki along with the water it has released and knead to make a soft and smooth dough. Use little more regular water if required.

Add 3 tablespoon oil in the dough and again knead for a minute.

Cover the dough and keep aside for 15 minutes.

Divide the dough into 8-10 equal portions. Make each portion into a ball.

Using dry flour, roll the ball into a 6 inch disc.

Heat a griddle over the stove top. Keep the thepla on the hot griddle and cook from both the sides till brown spots appear.

Apply 1 teaspoon oil on both the sides and cook till spots darken and the thepla is cooked.

Keep pressing the thepla with a flat spoon while it is cooking.

Recipe Card