Serves 8
40 min
Lauki Thepla – Bottle Gourd Flatbread
Recipe GLPR545b0b197297a4
A savory Indian flatbread made with grated bottle gourd, aromatic spices, and yogurt. The dough is kneaded with fresh herbs and warming spices, then rolled thin and pan-fried until golden and slightly crispy. These theplas are traditionally served warm as a side dish with yogurt, pickles, or curries. The bottle gourd keeps the bread soft and moist while the spices add authentic Gujarati flavor.
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Ingredients
1½ cups Chapati flour (whole wheat flour)
1 cup Bottle gourd (lauki or doodhi), peeled and grated
2 tablespoons Fresh cilantro, finely chopped
1 Green chili, finely chopped
½ teaspoon Ginger paste
1 tablespoon Dried fenugreek leaves (kasoori methi)
¼ teaspoon Turmeric powder
½ teaspoon Red chili powder
½ teaspoon Coriander powder
to taste Salt
1½ tablespoons Plain yogurt
3 tablespoons Oil for dough and cooking
as needed Dry chapati flour for rolling
Directions
In a mixing bowl, combine the chapati flour, grated bottle gourd, chopped cilantro, minced green chili, and ginger paste. Mix well.
Add all dry spices to the bowl: dried fenugreek leaves, turmeric powder, red chili powder, coriander powder, and salt to taste. Add 1 tablespoon of oil. Mix thoroughly with your hands until everything is well combined.
Begin adding yogurt ½ tablespoon at a time while kneading with your hands. Continue adding yogurt gradually, kneading continuously until a soft, smooth dough forms—similar in consistency to chapati dough. The dough should not be too soft or too stiff. Do not let the dough rest, as the bottle gourd will release water and make it sticky.
Divide the dough into 8 equal portions. Roll each portion into a smooth ball using your hands.
Take one ball and flatten it gently between your palms. Coat it lightly with dry flour, then use a rolling pin to roll it into a 5–6 inch diameter circle. Use dry flour for rolling only as needed (no more than twice) to prevent the thepla from becoming dry.
Heat a griddle or flat pan (tawa) over medium heat. Once hot, place the rolled thepla on the griddle. Wait a few seconds until small bubbles appear on the surface.
Flip the thepla. You should see light brown spots on the cooked side. Lightly brush about ½ teaspoon of oil onto the cooked side.
Flip the thepla again and gently press it with a spatula while cooking, ensuring the thepla cooks evenly and no doughy parts remain.
Brush a little more oil on the other side, flip once more, and gently press with a spatula until the second side is fully cooked with light brown spots.
Transfer the cooked thepla to a warm container to keep it soft, or serve immediately. Repeat the rolling and cooking process with the remaining dough portions.
