Gujarat

Lauki thepla

Name: Lauki thepla
Total time: 40 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 1 2/3 cups atta whole wheat flour (wholemeal atta flour, chapati flour); 3 tbsp besan (chickpea flour, gram flour); 1 cup peeled and finely grated bottle gourd (opo squash, calabash); 2 tbsp curd (plain yogurt, natural yoghurt); 1/4 tsp turmeric (ground turmeric); 1/4 tsp ajwain (carom seeds); 1 tsp sesame seeds; 1 tsp grated ginger; 1 tsp sugar; 3/4 tsp salt; 2 tbsp chopped coriander leaves (cilantro); 1 tbsp in the dough the rest for cooking cooking oil (vegetable oil)

Bottle gourd goes in, nobody notices, everybody asks for seconds.

40 minTime

9 gProtein each

mildSpice

The flatbread that travels2 chapters · 1 min read

Make it your way

Grandma's wayLauki, atta, besan and a whisper of ajwain.

The original

302kcalsame

9 gproteinsame

7 gfibresame

40minutessame

Lauki thepla, Gujarati home style.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)1⅔ cups atta

Besan (chickpea flour, gram flour)3 tbsp

Bottle gourd (opo squash, calabash)1 cup, peeled and finely grated

Curd (plain yogurt, natural yoghurt)2 tbsp

Turmeric (ground turmeric)¼ tsp

Ajwain (carom seeds)¼ tsp

Sesame seeds1 tsp

Ginger1 tsp, grated

Sugar1 tsp

Salt¾ tsp

Coriander leaves (cilantro)2 tbsp, chopped

Cooking oil (vegetable oil)1 tbsp in the dough, the rest for cooking

Method

5 steps

1Squeeze the grated lauki lightly and keep the juice aside.
2Mix atta, besan, spices, sugar, salt, sesame, coriander and 1 tbsp oil. Add the lauki and curd and knead, adding juice only as needed.
3Rest the dough 10 minutes, then divide into 12 balls and roll thin.
4Cook on a medium hot tawa with a few drops of oil on each side, pressing with a spatula.
5Cool on a plate before stacking and packing.

Serve it like this

Fold each thepla into quarters and pack with a little sweet mango pickle or plain curd. At home, serve warm with chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Lauki thepla

Bottle gourd goes in, nobody notices, everybody asks for seconds.

40 minTime

9 gProtein each

mildSpice

The flatbread that travels2 chapters · 1 min read

Make it your way

Grandma's wayLauki, atta, besan and a whisper of ajwain.

The original

302kcalsame

9 gproteinsame

7 gfibresame

40minutessame

Lauki thepla, Gujarati home style.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)1⅔ cups atta

Besan (chickpea flour, gram flour)3 tbsp

Bottle gourd (opo squash, calabash)1 cup, peeled and finely grated

Curd (plain yogurt, natural yoghurt)2 tbsp

Turmeric (ground turmeric)¼ tsp

Ajwain (carom seeds)¼ tsp

Sesame seeds1 tsp

Ginger1 tsp, grated

Sugar1 tsp

Salt¾ tsp

Coriander leaves (cilantro)2 tbsp, chopped

Cooking oil (vegetable oil)1 tbsp in the dough, the rest for cooking

Method

5 steps

1Squeeze the grated lauki lightly and keep the juice aside.
2Mix atta, besan, spices, sugar, salt, sesame, coriander and 1 tbsp oil. Add the lauki and curd and knead, adding juice only as needed.
3Rest the dough 10 minutes, then divide into 12 balls and roll thin.
4Cook on a medium hot tawa with a few drops of oil on each side, pressing with a spatula.
5Cool on a plate before stacking and packing.

Serve it like this

Fold each thepla into quarters and pack with a little sweet mango pickle or plain curd. At home, serve warm with chai.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Lauki thepla

Make it your way

Ingredients

Method

Lauki thepla

Make it your way

Ingredients

Method

Make it a meal