Lauki Thepla Recipe This is a delicious and healthy recipe which you can easily make at home and can also give it to the lunch to your kids. This is consider to be healthy because it contains wheat flour, gram flour and bottle gourd, so these ingredients make it healthy. You can adjust spices as per your taste as well. Here I am using some basic spices, ginger and green chili to make it more flavorful. So let’s know how to make it.
Necessary Ingredients Required For Lauki Thepla
- Bottle gourd (lauki/doodhi) = 2 cup, grated
- Wheat flour (atta) = 2 cup
- Gram flour = 1/2 cup
- Red chili powder = 1/2 tsp
- Coriander powder = 1/2 tsp
- Salt = as per taste
- Turmeric powder = 1/4 tsp
- Cumin powder = 1/2 tsp
- Garam masla powder = 1/2 tsp
- Carom seeds = 1/4 tsp
- Coriander = 2 tbsp, chopped
- Green chilies = 2, finely chopped
- Ginger = 1 tsp, paste
- Curd = 1/4 cup
- Oil = for cooking
Instructions For Making It
Firstly, peel off the skin of bottle gourd and remove the seeds from it. Now grate it well.
Take a mixing bowl, add grated bottle gourd in it and then add all the spices like red chili powder, turmeric powder, garam masala powder, cumin powder, salt, coriander powder.
Further add chopped green chili and coriander in it and mix everything well and even.
Now add wheat flour, gram flour and curd in the grated bottle gourd and knead dough from the mixture.
Knead a smooth and soft dough, add more wheat flour if required. Add 2 tbsp of oil in it and make a smooth dough of it.
Pinch a small lemon size size potion from the dough, roll it into a ball.
Dust some wheat flour on the surface and flatten it to a circular disc like chapati or roti.
Take griddle, heat it up and add this prepared thepla on the hot griddle.
Once it is half cooked from one side, grease some oil and flip it. Cook it from both the sides till golden spots appear by greasing some oil.
After cooking it, transfer to a serving plate and make all the thepla with the similar process.
Here your delicious lauki thepla are now ready to serve. Serve them hot with chutney or any sabzi. Enjoy.
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