A popular Gujarati snack made with grated lauki (bottle gourd) infused with spices. This is a vegan, no onion no garlic thepla recipe perfect for breakfast or for light meals.
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.
Notes
Important Notes
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.