Name: Doodhi Thepla
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Indian
Ingredients: 1 cup grated bottle gourd (doodhi/lauki), soaked; 2 cups whole wheat flour (atta) + for coating; ½ cup yogurt; Salt to taste; ½ tablespoon coriander powder; 1 teaspoon cumin seeds; 1 teaspoon red chili powder; ½ teaspoon turmeric powder; 1 tablespoon oil + for basting; Chutney for serving

Snacks

Doodhi Thepla

Nov 14, 2020 | Jyoti Gupta |

509 views
3 shares
6 serves
00h:15m prep
00h:30m cook

Another great way to enjoy a brilliantly healthy vegetable, which is often ignored for being too boring or bland in taste. Made from Bottle Gourd/ known as Ghiya/Lauki in India, with a mix of Wheat flour these delicious and healthy can be enjoyed best during breakfast or as an evening snack.

Health Check – The bottle gourd (Ghiya) is low in fat and cholesterol yet high in dietary fiber. It contains 96% water and 100gm of it contains around 12 Kcal. It is rich in iron and also has vitamins C and B complex. It has sodium of 1.8mg per 100gm and 87 mg of potassium making it a suitable vegetable for hypertensive patients. It is excellent for light, low-cal diets, as well as for small children, people with digestive problems, diabetics, and convalescents.

Ingredients

1 cup grated bottle gourd (doodhi/lauki), soaked
2 cups whole wheat flour (atta) + for coating
½ cup yogurt
Salt to taste
½ tablespoon coriander powder
1 teaspoon cumin seeds
1 teaspoon red chili powder
½ teaspoon turmeric powder
1 tablespoon oil + for basting
Chutney for serving

Cooking Instructions

Squeeze out excess water from bottle gourd and put in a bowl, reserving the water.
Add wheat flour, yogurt, salt, coriander powder, cumin seeds, chilli powder and turmeric and mix well.
Add 1 tablespoon oil and sufficient reserved water and knead into a soft dough. Cover with damp muslin cloth and set aside for 10 minutes.
Heat a non-stick Tawa.
Divide the dough into equal portions. Coat each portion with some flour and roll out into semi-thick discs.
Place each disc on hot tawa and roast for 2 minutes on each side or till golden brown, basting with some oil.
Serve hot with chutney.