Dudhi Thepla | Lauki Thepla | Gujarati Thepla Recipe: Step by Step Photos & Description

Thepla is one of the famous dishes in Gujarati cuisine. Thepla can be made of two varieties i.e Dudhi (bottle gourd) or Methi leaves. Here I have given the recipe of Dudhi Thepla. Theplas are basically flat Indian bread, which tastes spicy, sweet both at the same time. One can eat Theplas in breakfast with tea, or with lunch/ dinner with mango pickle or any daily sabzi.

The dough of Dudhi Thepla is made of wheat flour and Dudhi as a primary ingredient. For spicy taste, we are adding chili powder, For a sweet taste, we are adding melted jaggery and a very special taste of garlic cloves as it enhances the flavor of theplas.

So quickly jump to the Recipe.

Dudhi Thepla | Lauki Thepla | Gujarati Thepla Recipe:

Preparation Time: 10 mins
Cooking Time: 20 mins
Servings: 09 theplas

Ingredients: (1 cup = 200ml)

Wheat flour: 2 cups
Oil: 3 tbsp

Lauki/Dudhi (grated): 1.5 cup

Garlic cloves: 9-10
Turmeric powder (Haldi): 1/2 tsp
Red chili powder (Lal Mirch): 1.5 tsp
Coriander powder (dhania): 2 tsp
Asafoetida (Hing): 1/4 tsp
Salt: As per taste

Jaggery (gud): 1/4 cup
Water: 1/4 cup (it may be dudhi's squeezed water)

Method:

Step 1:
Squeeze water of grated dudhi/ lauki, keep that water aside. Beat the garlic cloves in pestle mortar & keep aside. Take 1/4 cup of water or lauki's water, add jaggery, keep aside and let jaggery dissolve into water.

Step 2:
Take a plate, add wheat flour, salt, beaten garlic, haldi, Lal Mirch powder, dhania powder, hing and mix well.

 

Step 3:
Now add oil, grated dudhi/ lauki mix well. Now add jaggery water and knead the dough (dough should not be hard or not too soft, medium kneaded dough). let it rest for 1-2 mins.

Step 4:
Now make the lemon size balls from the dough. Roll the dough balls till it becomes 2-3" thick.

Step 5:
Take the Pan/ Tawa, when it is hot, Add our thepla to it. Cook on low-medium flame until it gets bubbles on the top surface. Now flip the thepla and apply oil on the top surface and around thepla. Cook thepla until it gets brown spots on the lower side.

Step 6:
Now again Flip the thepla, apply oil on the top surface. Cook the thepla by pressing it with the tavetha/ kitchen tool. When both sides get brown spots, our thepla is cooked. Take it out to casserole and cover the casserole with the lid, so that it remains soft for long.

Step 7:
Our Dudhi/Lauki Thepla is ready, Serve hot.

Notes:
1. Don't knead too soft dough, otherwise rolling of thepla will be too difficult.
2. Incase dough becomes soft, add more flour to it, and you will get the proper consistency. 
3. You can add green chili paste 1/2 tsp, then red chili powder should be 1tsp only.
4. Dudhi/ Lauki/ Gujarati Thepla best served hot and you can pair it with curd, pickles, aloo sabzi, chai or you can have it as it is.