Namaskar.
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Today we will make Tempting Lauki Thepla.
It will turn out really delicious.
Let's start making it.
To make Lauki thepla firstly peel
and grate the bottle gourd.
This is 300 gms bottle gourd.
Peel it.
Now let's wash it.
So i am washing it.
The bottle gourd is washed,
it was also washed previously.
Now i am cutting into 2 parts,
so that it is convenient to handle.
Before grating the bottle gourd,
make sure you taste it a bit.
At times the bottle gourd turn out bitter.
If the Bottle gourd is bitter,
then the theplas won't turn good.
Taste it a bit.
This is a sweet bottle gourd,
good in taste.
Grate it in fine pored grater.
Grate the bottle gourd from all 4 sides.
Keep the soft part from the centre.
Bottle gourd is grated.
We need 1 cup grated bottle gourd.
Use the soft pulf from it in a soup or sabzi.
Now let's knead dough for the thepla.
We have 2 cup flour in the mixing bowl,
you can add 1/2 cup to 1 cup bottle gourd.
Put the bottle gourd in the wheat flour.
Add 2 tsp oil, 1 tsp salt,
2 finely chopped green chilies,
with its seeds removed.
Add 1/2 tsp ginger paste or
1/2 inch ginger baton finely grated.
Add 1/4 tsp cumin seeds,
1 tsp coriander powder,
1/4 tsp red chili powder.
If you prefer it spicy,
then you can add more red chili.
Add 1/4 tsp turmeric powder,
less than 1/4 tsp garam masala,
1/2 cup fresh curd.
Mix all the ingredients well.
Add 2 to 3 tbsp finely chopped green coriander.
It brings in a very good taste.
Knead soft dough.
If the dough seems dry,
add some water to it.
We have to knead a soft dough
like that of a paratha.
Soft dough is ready,
1/4 cup water is used to knead
this quantity of dough.
Cover and keep the dough aside
for 15 to 20 minutes to set.
Then make the theplas,
20 minutes have passed,
dough is set.
Grease palm with oil,
and squash the dough.
Dough is ready,
heat tawa for making thepla.
Pinch out some dough,
make a round ball.
You can keep the size of thepla as desired,
press and give a peda like shape.
Coat it in dry flour,
and roll it out thin 6 to 7 inches in diameter.
When it sticks to the rolling pin,
coat it in dry flour.
Roll it out thin.
Roll it from the sides,
it should be even from all sides.
Thepla is rolled out and ready.
Tawa is rightly hot.
Pour some oil and grease the tawa.
Put the thepla to roast on the tawa.
Let it roast from beneath,
meanwhile till it roasts,
roll out the next thepla likewise.
Thepla is dark from above,
it s roasted from beneath.
Let's flip it.
Grease with oil on the upper side,
it is roasted from below.
Flip it.
Put oil on the other side as well.
Press and roast well
until brown spots appear on both sides.
Thepla has brown spots on both the sides.
Thepla is cooked.
Lift it, keep over bowl on the plate.
Prepare all the theplas likewise.
Remove the bowl, keep on plate,
because if kept for long,
they turn hard as they are very thin.
The theplas are cooked and ready.
17 to 18 theplas can be made,
with this quantity of dough.
Lauki theplas are ready to be served,
You can serve it with chutney, pickle or curd.
These can be made easily.
Just be a bit cautious,
when you roll out the theplas,
roll it thin and even.
While roasting take care
that you roast it in on high flame.
Roast it till brown spots appear on both sides.
Do not roast it on low flame,
they will turn hard.
You can eat these for 4 to 5 days.
So if you are travelling,
then carry theplas with pickle.
It tastes really yummy.
Try making this recipe at your home
and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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