Dudhi Methi Thepla

Name: Dudhi Methi Thepla
Total time: 162000 s
Yield: 18-20 theplas
Cuisine: Indian
Ingredients: 580 gms (gross weight) Louki/ Dudhi/ Bottle gourd; 550 gms Whole wheat flour; 150 gms BESAN / chickpea flour; 200 gms cleaned and chopped Methi / fenugreek leaves; 2-3 green chillies chopped or as per preference; 1/2 tsp Salt; 1/2 tsp Turmeric Powder; 1 tsp Chilli powder; 1 tsp Cumin /jeera powder; 1 tsp Coriander/ dhania powder; 1 tsp Ginger paste or finely chopped; 3-4 tsp Gujarati Dry Garlic chutney (optional); 2 tbsp ghee; as required Water

Jibita Khanna @Jibitakhanna

#2020fav
As Dudhi/Louki and Methi was abundantly available even during lockdown, whenever you go to the market, you see these two only 😀 so I prepared Thepla also often...which I did only once in a while before ....so sometimes with Methi only and sometimes dudhi / louki only and sometimes with both as per availability ☺️...so here's my Dudhi Methi Thepla.
One of the family favourite too..the beauty of the Thepla is you can have anytime of the Day with anything.
Had learnt how to make khakra and Thepla from a Gujrati friend during college days😀.
Note: Gujarati Dry Lasun chutney is optional , as it's readily available here, otherwise I didn't use to add before.
Sometimes I add the Red chilli stuffed pickle masala too.

Jibita Khanna @Jibitakhanna

Saved

Ingredients

1:45 hr approx.

18-20 theplas

580 gms(gross weight) Louki/ Dudhi/ Bottle gourd
550 gmsWhole wheat flour
150 gmsBESAN / chickpea flour
200 gmscleaned and chopped Methi / fenugreek leaves
2-3green chillies chopped or as per preference
1/2 tspSalt
1/2 tspTurmeric Powder
1 tspChilli powder
1 tspCumin /jeera powder
1 tspCoriander/ dhania powder
1 tspGinger paste or finely chopped
3-4 tspGujarati Dry Garlic chutney (optional)
2 tbspghee
as required Water

Saved

Steps

1:45 hr approx.

1

Chop the Methi leaves, shift both the flours.
2

Peel and grate the dudhi/ louki / bottle gourd....don't grate the seedy part of the louki so you will end up getting only 50% of the bottle gourd.
3

Add all the masalas / spices, Methi/ fenugreek leaves and mix well then add the ghee and mix well.
4

Then add the grated bottle gourd and mix well. Now add water as required and knead it into a soft dough. Cover and let it rest for 20-30 minutes.
5

Heat the griddle/ tawa and take a small amount of dough (approx 70 gms) or less or more as per your desire and roll it out...like a roti and put it on the hot griddle/ tawa.
6

Flip the Thepla on both sides and cook it. Then apply ghee to and cook as you would cook a paratha. Serve it hot with chutney or anything you would love to have with. Bon Appetit!!!!

Saved

Cooksnaps

Saved

Jibita Khanna @Jibitakhanna

on December 30, 2020 05:59

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.