Doodhi Thepla
Ingredients for Doodhi Thepla
- Grated lauki/doodhi/opo squash- 50 gm
- whole wheat flour/atta-100 gm
- Gram flour/besan-20 gm
- Curd/dahi/ yoghurt, add while kneading-20gm
- 1 green chilli + ½ inch ginger, crushed to a paste in the mortar pestle or 1 tsp ginger-green chilli paste
- ½ tsp coriander powder/dhania powder
- ½ tsp cumin powder/jeera
- ½ tsp red chilli powder/lal mirch powder
- ¼ tsp turmeric powder/haldi
- 1 tbsp oil
- ¾ tsp salt or add as required
- oil for roasting, as required
Method
- First rinse, peel and then grate the lauki in a bowl or parat/large plate. Grate about ¾ to 1 cup lauki.
- Add the spices – 1 tsp ginger-green chilli paste, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chilli powder, ¼ tsp turmeric powder and ¾ tsp salt.
- Mix the spices & salt very well with the grated lauki and keep covered aside for 5 minutes. The lauki will release its juices.
- Then add 1.5 cups whole wheat flour and 3 tbsp besan or gram flour. If you don’t have gram flour, then skip. Just make the theplas with whole wheat flour. Mix well.
- Add 2 tbsp yoghurt and 1 tbsp oil.
- Mix and then begin to knead into a dough.
- Make a smooth soft dough.
- Make medium sized balls from the dough.
- on a dusted rolling board, take each ball and begin to roll it.
- Sprinkle some more whole wheat flour, if required while rolling.
- Roll to a round of about 5 to 6 inches in diameter.
- Place the rolled thepla on a hot tawa or griddle.
- When you see bubbles on the thepla, flip it.
- Spread some oil on the thepla all over.
- Flip again.
- Spread some oil on this side now. If making for tiffin or picnic lunches, then add some more oil, so that the theplas stay soft.
- Flip once or twice till the lauki theplas are well cooked. Make all theplas this way.
- Serve the lauki thepla hot.