Lauki Thepla
User Reviews
5
Lauki Thepla
Description
The recipe begins by grating fresh lauki, which is then combined with crushed ginger and green chili paste and assorted ground spices. The mixture is rested briefly to release its juices before flours are added, along with yogurt and oil, to form a smooth, pliable dough.
Small dough balls are rolled out into flat circles dusted with flour to prevent sticking. Cooking involves roasting these theplas on a hot pan with oil until cooked through with characteristic brown spots. The spices infuse the bread with warm, earthy flavors, balanced by the moisture from the grated lauki and yogurt, creating tender flatbreads suitable for meals.
Lauki Theplas are often served as part of Indian meals or as a snack. The recipe advises checking the bottle gourd for bitterness before use, discarding if bitter, as it is harmful. Adjustments to spice levels can be made to suit taste preferences.
Ingredients
- ¾ to 1 cup lauki - grated, (dudhi, opo squash, calabash, bottle gourd)
- 1½ cups whole wheat flour
- 3 tablespoons gram flour (besan)
- 2 tablespoons curd (yogurt) - add 1 or 2 tablespoons more, if required while kneading
- 1 small green chili - crushed to a paste in mortar pestle
- 1 inch ginger - peeled, crushed to a paste in mortar-pestle
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- 1 tablespoon neutral cooking oil generic cooking oil
- ¾ teaspoon salt or add as required
- neutral cooking oil as required, for roasting, generic cooking oil
Instructions
Kneading dough
- First rinse, peel and then grate the lauki in a bowl or tray or large plate. Grate about ¾ to 1 cup lauki. NOTE: Before your grate, check the taste of lauki. If it is bitter to taste, then throw it away.
- Add the herbs and spices - ginger-green chili paste, coriander powder, cumin powder, red chili powder, turmeric powder salt.
- Mix the spices, salt very well with the grated lauki and keep covered aside for 5 minutes. The lauki will release its juices during this time.
- Then add whole wheat flour and besan or gram flour. If you don't have gram flour, then skip or you can add chickpea flour. You can also simply make these with whole wheat flour. Mix well.
- Add curd (yogurt) and oil.
- Mix and then begin to knead into a dough. Make a smooth soft dough.
Rolling
- Make medium sized balls from the dough.
- On a dusted rolling board, take each ball and begin to roll it.
- Sprinkle some more whole wheat flour, if required while rolling.
- Roll to a round of about 5 to 6 inches in diameter.
Roasting
- Place the rolled dough on a hot tawa or griddle. Keep the heat to medium or medium-high.
- When you see air pockets, flip it.
- Spread some oil all over. Flip again.
- Spread some oil on this flipped side now.
- Flip once or twice until they are roasted well.
- Roll and roast the flatbread in batches. Place them in a roti container or a casserole/hot pot, so that they stay warm.
- Serve these hot, warm or at room temperature with mango pickle or curd/yogurt.
Notes
- Test the lauki's taste before grating; discard if it tastes bitter as bitter lauki is toxic.
- Prepared ginger-green chili paste can replace crushing fresh ingredients, using about 1 teaspoon.
- Adjust spice quantities in the dough according to personal taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 162mg | 7% |
| Potassium | 89mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 31IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 2mg | |
| Vitamin K | 1µg | |
| Calcium | 14mg | 1% |
| Vitamin B9 (Folate) | 7µg | |
| Iron | 1mg | 6% |
| Magnesium | 25mg | 6% |
| Phosphorus | 59mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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