Dudhi Thepla Recipe
Here’s how to make the delightful Gujarati thepla…
It is a healthy snack that is complete of protein, calcium and fiber. You’ll be impressed by how easily this traditional Gujarati dish can be made ‘healthy’ by skipping the oil that is considered essential to cook them.
They also make an excellent travelling snack, as they stay well for a couple of days without refrigeration and also beautifully complement a hot cup of masala tea.
Gujaratis who travel abroad carry huge packets of thepla and even students studying abroad consider it to be perfect snack or mini meal accomapanied with aloo sabji. It is made spicy and chatpata by including green chillies and garlic mixture to it, but if you like it simply then avoid it. Certain Gujarati preparations also add sugar to the thepla for the taste.
Dudhi Thepla: Makes 15 theplas
2 cups whole wheat flour (gehun ka atta) or 250 gms
¾ cup bottle gourd (Dudhi/ lauki)
1 spoon low fat curds
½ teaspoon turmeric powder (haldi)
4-5 green chillies – cut into small pieces
4-5 garlic pieces – crushed and made into a paste
1 teaspoon oil
Salt to taste
A pinch of sugar (optional)
1. Scrape the Dudhi on the scraper and squeeze it to remove excess water before you start to mix the ingredients.
2. Mix all the ingredients and knead into a soft dough.
3. Make small balls like you do with the atta before rolling them.
4. Roll out each portion thinly into a circle.
5. Cook each thepla on both sides on a non-stick pan with very little oil until it appears a little brown.
6. Serve hot with green chutney and curd.