First, peel and grate the bottle gourd and ginger. Remove the seeds from the green chilies and finely chop them. In a large bowl, add the flour, all the spices, salt, dried fenugreek leaves, and carom seeds. Mix everything together with your hands.

Add the grated bottle gourd, green chilies, and ginger to the flour mixture. Mix well, then add the yogurt and knead into a soft dough. Cover and let the dough rest for 30 minutes. After resting, knead the dough again and divide it into large lemon-sized balls. Dust with a little flour and roll each ball into a round flatbread. Heat a skillet (tawa) over medium heat. Place a rolled thepla on the hot skillet. After about 30 seconds, flip it to the other side. Drizzle a little oil on both sides and cook, flipping as needed, until both sides are golden brown. Repeat with the remaining dough.