Lauki Thepla

Name: Lauki Thepla
Total time: 3600 s
Yield: Makes 12 theplas
Cuisine: American
Ingredients: 1 medium bottle gourd (about 250 grams); 1 1/2 cups whole wheat flour (about 180 grams); 1/4 cup chickpea flour (about 30 grams); 1/4 cup dried fenugreek leaves (kasuri methi) (about 4 grams); 1/4 cup chopped fresh cilantro (about 4 grams); 1 tablespoon oil; 2 tablespoons plain yogurt; 1 teaspoon salt; 1 tablespoon finely chopped jaggery; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon carom seeds (ajwain); 1 tablespoon sesame seeds; 1/4 teaspoon asafoetida (hing); 4 green chilies; 4 garlic cloves; 1/4 inch piece ginger; Oil, for cooking the theplas

Dipika Bhalla @cook_1952

Mumbai

For this challenge, I combined at least two of the given ingredients—lauki (bottle gourd) and jaggery—to make a delicious, nutritious, and soft thepla. You can serve these with tea, for dinner, or pack them in a lunchbox. They stay good for up to two days.

Dipika Bhalla @cook_1952

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Ingredients

1 hour

Makes 12 theplas

1medium bottle gourd (about 250 grams)
1 1/2 cupswhole wheat flour (about 180 grams)
1/4 cupchickpea flour (about 30 grams)
1/4 cupdried fenugreek leaves (kasuri methi) (about 4 grams)
1/4 cupchopped fresh cilantro (about 4 grams)
1 tablespoonoil
2 tablespoonsplain yogurt
1 teaspoonsalt
1 tablespoonfinely chopped jaggery
2 teaspoonsground coriander
1 teaspoonground cumin
1 teaspooncarom seeds (ajwain)
1 tablespoonsesame seeds
1/4 teaspoonasafoetida (hing)
4green chilies
4garlic cloves
1/4 inchpiece ginger
Oil, for cooking the theplas

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Steps

1 hour

1

Peel and grate the bottle gourd. Squeeze out the excess water. Grind the green chilies, ginger, and garlic together. Prepare the remaining ingredients.
2

In a large mixing bowl, combine the wheat flour, chickpea flour, and all the spices. Add the yogurt and knead into a stiff dough. Cover and let rest for 10 minutes.
3

Take a portion of the dough and, using a little dry flour, roll it out slightly thicker than a regular roti. Use a round lid to cut out a circle and remove the extra dough from the edges.
4

Place the thepla on a nonstick skillet and cook lightly on both sides. Add 1 teaspoon oil and press with a spatula while cooking until golden. Repeat with the remaining dough and serve.
5