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Doodhi Thepla (Lauki Paratha)


Thepla is a popular Gujarati Food. Thepla can be made with Methi, Mooli, mixed vegetable etc.

This doodhi thepla also known as lauki thepla, bottle gourd thepla. This can be a tasty, delicious and health breakfast. We normally make thepla with besan and wheat flour, but you can also add jowar or bajra flour which ultimately make the theplas / parathas more healthy.


Cooking Time : 25 minutes
Servings : 5

Ingredients :
  • 1/4 doodhi, grated
  • 2/3 cup wheat flour
  • 1/8 cup curd
  • 1/8 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1/3 tsp oil
  • salt
  • 1/4 tsp ginger paste
  • 1 tsp cilantro
  • Butter/ghee/oil to brush the top of theplas
Recipe :
  1. Combine all the above ingredients and mix well.  Make soft dough by kneading. Usually you do not require water to knead this dough, but use some if you need it.
  2. Make 5 equal parts out of it. Make small balls of the parts.
  3. Take one ball, make it flatten by placing between your palms and then dip it in wheat flour.
  4. Take a rolling pin, and roll out each ball like a chapati. Use little wheat flour, while rolling.
  5. Heat pan on medium flame, and put thepla on it.
  6. Cook till it becomes golden brown from both the sides.
  7. Now apply butter/ghee/oil to both the sides. 
  8. Remove from pan to a plate. Repeat the process for the remaining 4 balls.
  9. Serve hot with Pickle or any vegetable.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.