Ingredients:
- Bottle Gourd / Lauki - 1 small
- Turmeric Powder - 1 pinch (Optional)
- Cumin Seeds / Powder - 1 tsp
- Green Chilly - 1 or 2 nos
- Coriander Leaves - one handful
- Whole Wheat Flour / Atta - 2 cups
- Salt to taste
Method:
- Finely chop green chilly, coriander leaves. Grate lauki and keep aside.
- Add atta to a mixing bowl. Add salt, turmeric powder and cumin powder. Mix well to combine the dry ingredients.
- Further add the finely chopped green chillies and coriander leaves followed by lauki.
- Knead using hands to combine everything well like a chapathi dough.
- Lauki will release water after few mins of kneading. So do not add water at-least for the first few minutes even if you feel dough needs water. Knead to a smooth dough as shown.
- Cover and keep aside for 15-30minutes.
- Pinch lemon sized balls from the dough and make smooth balls.
- Roll it like chapathi of uniform thin thickness.
- Heat a tawa on medium-high flame. When tawa is hot enough, add the thepla on tawa and cook for 30 seconds. Flip and cook the second side.
- Do not press with spatula or ladle while cooking as this will only make it harder.
- Smear ghee or oil if needed when one side develops golden brown spots. (Optional)
- Cook both sides until done.
- Repeat for all the theplas. Roll theplas and have as a snack. Can be served along with butter, pickle, raita and onions as well.
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