Doodhi Thepla

  Nov 14, 2020 |   Jyoti Gupta |
  • 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.

  • 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
  1. Squeeze out excess water from bottle gourd and put in a bowl, reserving the water.
  2. Add wheat flour, yogurt, salt, coriander powder, cumin seeds, chilli powder and turmeric and mix well.
  3. 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.
  4. Heat a non-stick Tawa.
  5. Divide the dough into equal portions. Coat each portion with some flour and roll out into semi-thick discs.
  6. Place each disc on hot tawa and roast for 2 minutes on each side or till golden brown, basting with some oil.
  7. Serve hot with chutney.

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