Gujarati Lauki Thepla (Dudhi Thepla)

5 from 3 votes

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.

Lauki Ka Thepla
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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 BhartaPunjabi Lobia Masala Curry or a rich Shahi Chole Masala.

Here is how to make Lauki Thepla or Dudhi Thepla.

 

 

 

You might also like

Masala Paratha

Atta 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.

Grated lauki mixed with salt.

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

Flour mixed with spices.

Add curd and mix again.

Curd added in the flour.

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.

Soft dough made.

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

Oil added in the dough.

Cover the dough and keep aside for 15 minutes.

Dough covered and kept aside.

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

Balls made from the dough.

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

Rolled to make 6 inch circle.

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

Thepla transferred on the griddle.

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

Cooked until brown spots appear.

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

Cooked thepla.
Lauki Thepla Recipe or Doodhi Thepla Recipe is a traditional Gujarati dish prepared using bottle gourd mixed with whole wheat flour.
5 from 3 votes

Lauki Thepla Recipe

Lauki Thepla or Dudhi Thepla is a traditional Gujarati dish prepared using bottle gourd mixed with whole wheat flour.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 2 cups Lauki / Bottle Gourd (Peeled and Grated )
  • 1 teaspoon Salt
  • 3 cups Whole wheat flour
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Hing
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 Green chilli (Finely chopped)
  • ½ teaspoon Ginger (Grated)
  • 2 tablespoon Curd
  • Oil (For frying)
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • 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.
  • Serve hot with pickle and curd.

Notes

You can add some Bajre ka atta or Jowar ka atta to make this thepla.
 

Nutrition

Calories: 335kcal, Carbohydrates: 69g, Protein: 12g, Fat: 2g, Cholesterol: 1mg, Sodium: 639mg, Potassium: 467mg, Fiber: 10g, Sugar: 1g, Vitamin A: 200IU, Vitamin C: 1.3mg, Calcium: 75mg, Iron: 4.4mg
Like this recipe? Rate and comment below!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments