This post may contain affiliate links. Please read the full disclosure here.
Theplas are an integral part of Gujarati Cuisine. Theplas are soft Indian flatbreads typical of Gujarati cuisine that are made using either Wheat flour (Gehu Atta), Jowar (Sorghum Flour), Bajra (Pearl Millet).
The recipe shared here is a vegan, diabetic-friendly, no onion no garlic recipe. This theplas can be relished at breakfast, as an evening snack and also as a one-meal dish with sabzi or curries.
These theplas are staple in most Gujarati households. You will find these delicious traditional Gujarati theplas, made almost daily for regular meals and also prepared for travel or picnics.
The most popular thepla is the methi thepla which is made by adding chopped methi (fenugreek) to the atta (wheat flour) along with spices & curds. These methi thepla taste divine and are best to pack for travel.
Along with methi thepla, dudhi thepla that is lauki thepla / bottle gourd thepla is also made often and served with pickle, chunda or raita.
It is prepared using grated dudhi/lauki (bottle gourd) that is mixed with wheat flour and spices and kneaded to a soft dough which is then rolled and roasted.
Personally, I am totally addicted to both these theplas, methi as well as lauki. At home, we make this thepla for breakfast to serve along with tea!
Theplas are quite nutritious and filling making them perfect for any meal. Many times, I often end up having some for light dinner along with dry potato sabzi. This combination works like magic.
Making lauki thepla is easy and you need only basic ingredients that are easily available at your home.
Normally curds are added into making thepla which makes them soft, but I personally do not add curds so this lauki / dhudhi thepla is actually a vegan thepla.
Lauki / dudhi is an excellent option when making thepla. In India, many people do not like this vegetable due to its mushy texture but when it comes to nutrition, dudhi / lauki is high in fibre, high in water content and low in calories making it a perfect veggie.
In India, lauki/dudhi is used widely in many preparations such as lauki ka halwa (dudhi halwa), lauki muthiya (bottle gourd dumplings), chana lauki sabzi to name a few.
Theplas are very common all over India and you will find different variations of making these theplas depending on region to region.
The most basic thepla is the one that is made without using any vegetables but instead, some aromatic spices & herbs such as red chilli powder, turmeric powder, coriander powder, and ajwain (carrom seeds) are added. This thepla is known as Masala Thepla.
Whereas to make vegetable thepla such as Methi (Fenugreek Leaves) , Mooli (Raddish), Dudhi (Bottle Gourd) , and Cabbage, these vegetables are finely chopped or grated and then added to the flour along with yoghurt and besan (chickpea flour).
Theplas are easy to make and best for light dinners, for lunch box or as a healthy tea-time snack instead of munching upon deep-fried foods.
These theplas are loved by kids and are the best ways to incorporate veggies without letting them known.
Theplas have a longer shelf life. They stay good for 3-4 days at room temperature.
If you are going to make theplas for a long journey then do not add curd to it. Adding curd will reduce the shelf life of thepla. If curd is added while making thepla then consume them within 48 hours.
Can we store thepla?
You can freeze them in the refrigerator to extend their shelf life but I would not recommend them as they lose their fresh taste and health benefits.
Important things to remember while making lauki/dudhi thepla
We are not going to use water to knead the dough, we are going to knead the dough from the water released from dudhi/lauki itself.
If the seeds are tiny and tender then no need to discard them. But if the seeds are large then its better to remove them.
You may also like some of these related recipes
Latest Recipe Post
Boondi Raita
Dudhi Muthiya (Steamed Bottle Gourd Dumplings)
Vegan Recipes
No onion No Garlic Recipes
Diabetic Friendly Recipes
Snack Recipes
Pooris & Paratha Recipes
Breakfast Recipes
Ingredients required to make dudhi thepla / lauki thepla
Dudhi / Lauki / Bottle Gourd: We will need to grate the dudhi / lauki for making this thepla. If the seeds of lauki / dudhi are small and tender, use them too. If the seeds are large then discard them.
Flour: I have used only whole wheat flour in this recipe.
Spices: I added carom seeds (ajwain), red chilli powder, turmeric powder, coriander powder.
Seasonings: I added salt to the grated dudhi so that it releases it water. Later I added 1/2 teaspoon salt after adding the flour. You will need to adjust the salt accordingly. I have also added a teaspon of sugar here. Sugar helps in balancing the flavours.
Oil: I used a tablespoon of oil for kneading the dough and a little more while roasting the thepla.
How to make lauki thepla / dudhi thepla
- In a mixing bowl, add grated lauki / dudhi and salt. Keep aside for 15 minutes.
- Once lauki / dudhi releases water, add red chilli powder, turmeric powder, coriander powder, salt, sugar, whole wheat flour and a tablespoon of oil.
- Mix all the ingredients well and knead a soft dough. You will need to eyeball the wheat flour measurement depending on how much water is released by the lauki. So keep on adding the flour little by little.
- Cover the dough and rest it for 15-20 minutes.
- After resting, take a small portion of the dough onto the rolling board.
- Using dry flour, roll the thepla dough into a 6-7 inch disc.
- Heat tava / skillet, and place the thepla. The flame should be low to medium here. Gently keep on pressing the thepla using a cloth or spatula.
- Apply a teaspoon of oil on both sides and cook till light brown spots appear and thepla is cooked through.
Important Note:
Do not use water in making this dudhi thepla, only use the water that is released by lauki / dudhi.
You will need to eyeball the wheat flour measurement depending on how much water is released by the lauki. So keep on adding the flour little by little.
I have kept this dudhi thepla dairy free, if you want you may add 2 tablespoons of curd which will help thepla remain soft and give a nice flavour.
I have used on whole wheat flour here, but you can mix some besan (gram flour), jowar flour or bajri flour too to enhance the nutritional value of this thepla.
Detailed Recipe
Lauki Thepla | Dudhi Thepla
Ingredients
- 2 cups Lauki / Dudhi
- 2 1/2 cups Whole Wheat Flour
- 1 tsp Carom Seeds ( Ajwain)
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp Sugar
- Salt to taste
- 1 tsp Oil – To knead the dough
- Oil – For roasting the thepla
Instructions
- In a mixing bowl, add grated lauki / dudhi and salt. Keep aside for 15 minutes.
- Once lauki / dudhi releases water, add red chilli powder, turmeric powder, coriander powder, salt, sugar, whole wheat flour and a tablespoon of oil.
- Mix all the ingredients well and knead a soft dough. You will need to eyeball the wheat flour measurement depending on how much water is released by the lauki. So keep on adding the flour little by little.
- Cover the dough and rest it for 15-20 minutes.
- After resting, take a small portion of the dough onto the rolling board.
- Using dry flour, roll the thepla dough into a 6-7 inch disc.
- Heat tava / skillet, and place the thepla. The flame should be low to medium here. Gently keep on pressing the thepla using a cloth or spatula.
- Apply a teaspoon of oil on both sides and cook till light brown spots appear and thepla is cooked through.
- Lauki thepla is ready. Serve with pickle, sabzi, raita or just with plain curds.
lovely recipe, like how u used the dudhi water instead of taking out the extra juice of the dudhi
fantastic I must say, very tempting and tasty theplas