Doodhi Thepla
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- 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.
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