lauki thepla - spiced bottle gourd whole wheat flatbread. makes for a healthy breakfast, tiffin or picnic brunches.
ingredients (measuring cup used, 1 cup = 250 ml):
- ¾ to 1 cup grated lauki/dudhi/opo squash
- 1.5 cups whole wheat flour/atta
- 3 tbsp gram flour/besan
- 2 tbsp curd/dahi/yogurt, add 1 or 2 tbsp more if required while kneading
- 1 green chili + ½ inch ginger, crushed to a paste in mortar pestle or 1 tsp ginger-green chili paste
- ½ tsp coriander powder/dhania powder
- ½ tsp cumin powder/jeera
- ½ tsp red chili powder/lal mirch powder
- ¼ tsp turmeric powder/haldi
- 1 tbsp oil
- ¾ tsp salt or add as required
- oil for roasting, as required
how to make the recipe:
- first rinse, peel and then grate the lauki in a bowl or parat/large plate. grate about ¾ to 1 cup lauki
- add the spices - 1 tsp ginger-green chili paste, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder, ¼ tsp turmeric powder and ¾ tsp salt.
- mix the spices & salt very well with the grated lauki and keep covered aside for 5 minutes. the lauki will release its juices.
- then add 1.5 cups whole wheat flour and 3 tbsp besan or gram flour. if you don't have gram flour, then skip. just make the theplas with whole wheat flour. mix well.
- add 2 tbsp yogurt and 1 tbsp oil.
- mix and then begin to knead into a dough.
- make a smooth soft dough.
- 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.
- place the rolled thepla on a hot tawa or griddle.
- when you see bubbles on the thepla, flip it.
- spread some oil on the thepla all over.
- flip again.
- spread some oil on this side now. if making for tiffin or picnic lunches, then add some more oil, so that the theplas stay soft.
- flip once or twice till the lauki theplas are well cooked. make all theplas this way.
- serve the lauki thepla hot, warm or at room temperature with mango pickle or curd/yogurt.
No comments:
Post a Comment