Lauki Thepla

Also known as Bottle Gourd Paratha

When we think of Gujarat, theplas are in integral part of the culture. Served with mouthwatering pickle and fresh yogurt, theplas make a scrumptious meal. Since I know Gujarat is a dry place, eating lauki theplas keeps us hydrated because of its water content. This also makes it a great travel meal! When I lived in Gujarat, I also always loved to eat farsan (snack) like dhokla, patra, batata vada, etc. Let me know if you would like to see these dishes as well!

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Makes 12 theplas.

Ingredients:

• 1 1/2 cup whole wheat flour

• 1 cup raw grated lauki (bottle gourd)

• 3 minced green chili

• 2 tbsp chopped cilantro

• 1 tsp kasuri methi (dried fenugreek leaves)

• 1 tbsp coriander-cumin powder

• 1 tbsp oil

• 1/2 tsp red chili powder

• 1/4 tsp turmeric

• a pinch of hing (asafatida)

• 1 tbsp yogurt

• salt to taste

Method:

1. Mix all the above ingredients and form a dough. Dough should be soft and non-sticky.

2. Leaving the dough out for too long can result into a sticky dough because of the water content in the lauki.

3. Roll out into round rotis and cook them on both sides on a hot pan.

4. Serve with pickle of your choice, cup of yogurt, or any gravy curry.