Lauki Thepla

Lauki Tthepla step by step instructions:

Bottle gourd (lauki/doodhi) thepla or paratha are fast to make. There are days when I am very confused about cooking, I make lauki theplas. They taste great with curd, tomato soup, and pickle.
Do check here my onion paratha and onion stuffed bottle gourd paratha recipe.

Let us start cooking!!!

Ingredients:
Bottle gourd: 4-5 inch long piece (peeled and grated)
Multigrain Whole wheat flour: 1 cup
Red chili powder: 1 tsp
Coriander powder: 2 tsp
Turmeric powder: ½ tp
Asafetida: a pinch
Cumin seeds: 1 tsp
Ginger: small piece (grated)
Kasoori methi (dried fenugreek leaves): 1 tsp (crushed)
Fennel seeds powder: 1 tbsp
Sesame seeds: 1 tbsp
Sugar: 1 tsp
Lemon juice: 1 tbsp
Clarified butter (Ghee): 1 tbsp
Salt as per taste
Curd: as required for kneading the flour
Whole wheat flour: for dusting

Method:
1. In a big plate mix all of the ingredients except curd. Knead well.

2. If you feel that the flour is not coming together then mix curd spoon by spoon.
3. The dough should be on the stiffer side as lauki tends to lose water after some time. Hence the dough will become a bit soft after some time.

4. Let it rest for half an hour.
5. Make 6 equal balls from the dough.
6. Take one ball. Wrap it in dry flour and roll it around 3-4 inches in diameter.

7. Again dust some dry flour and roll into a big thin circle.

8. Heat griddle/tawa. It must be very hot.
9. Apply ghee on the tawa.
10. Now put the paratha on it and let it cook on low flame for 1 minute.

11. See if some brown dots have appeared, if yes, then flip the paratha.
12. Now let it cook on the other side on high flame for around 1 minute again.

(Look how beautifully it has puffed up)
13. Apply ghee on the top side and flip it and cook.
14. Similarly, apply ghee on the other side and cook.
15. Yummy lauki thepla is ready.
16. Serve hot with chutneys, curd, soup etc.

Tips:
1. Lauki tends to lose water, so make sure you have kneaded a stiff dough.
2. If the dough has become very soft add some dry flour and adjust the masalas accordingly. Or you can keep the dough in the fridge and when you want to make the theplas, take the dough out at that time.

See you soon with a new recipe till then Happy Cooking!!!