Lauki Thepla: The Ultimate Healthy SnackVeg

1

Peel the lauki (bottle gourd) and grate it finely using a grater

2

It is crucial to squeeze out the excess moisture from the grated bottle gourd. Because you will be using yogurt to form the dough, failing to remove this water will result in a dough that is too soft and difficult to handle.

1

Place the squeezed grated bottle gourd into a large mixing bowl.

2

Add finely chopped coriander leaves, turmeric powder, chili powder (to taste, as this provides the main heat), cumin powder, and salt.

3

Optionally, add finely chopped onions for extra flavor.

4

Incorporate the wheat flour and chickpea flour (1 tablespoon for every cup of wheat flour)

5

Add 1 teaspoon of oil and mix these ingredients together thoroughly.

1

Gradually add yogurt to the mixture. Add it little by little; do not add too much at once, as the goal is to create a stiff dough.

2

Avoid letting the dough rest for too long, as the lauki and onions will release more moisture over time, making the dough sticky and hard to manage.

1

Take a small portion of the dough (larger than a puri size) and form a dumpling.

2

Dust it with a little extra wheat flour to prevent sticking.

3

Use a rolling pin to roll it out. Note that because of the vegetable content, the edges may break; this is normal and does not affect the taste.

1

Heat your tawa (griddle) until it is hot.

2

Place the rolled thepla on the pan and cook on both sides.

3

Apply a generous amount of oil on both sides while cooking to ensure the theplas remain soft and develop a beautiful golden-brown color.

1

Once cooked through with a nice color, remove from the heat and serve immediately. They can be enjoyed on their own or with a side of achar (pickle).