Soft, savory Gujarati flatbreads made with whole wheat flour and grated bottle gourd. These spiced theplas are perfect for breakfast, lunchboxes, or travel, and pair beautifully with yogurt and pickle.
Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Energy-giving Doodhi Theplas with cool yogurt & tangy pickle – a quick, gut-friendly option!
This gujarati dish is perfect for dinner. With 544.87 calories and 18.72g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Asafoetida
1 tsp Sugar (Optional, balances flavors)
1.5 tsp Salt (Or to taste)
3 tbsp Cilantro (Finely chopped)
2 tbsp Oil (For the dough)
Instructions
1
Prepare the Bottle Gourd
Place the 1.5 cups of finely grated bottle gourd in a bowl. Sprinkle about 1/2 tsp of salt over it and mix well.
Let it rest for 10 minutes. This will cause the gourd to release its water.
After 10 minutes, take handfuls of the grated gourd and squeeze out as much water as you can. Reserve this water for kneading later. This step is crucial to prevent the dough from becoming sticky.
2
Make the Dough
In a large mixing bowl, combine 2 cups of atta, the squeezed bottle gourd, curd, grated ginger, green chilies, and all the dry spice powders: turmeric, red chili, coriander-cumin, carom seeds, and asafoetida.
Add the sugar (if using), remaining salt, finely chopped cilantro, and 2 tablespoons of oil.
Mix everything together with your hands without adding any liquid first. The moisture from the gourd and curd will start to bind the flour.
Gradually add the reserved bottle gourd water, a little at a time, and knead to form a soft, pliable dough. It should be softer than chapati dough but not sticky. Knead for 5-7 minutes.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
3
Roll the Theplas
After resting, knead the dough for another minute.
Divide the dough into 12 equal-sized balls.
Take one ball, flatten it between your palms, and dip it in the dry atta for dusting.
On a clean, flat surface, roll it out into a thin circle, about 6-7 inches in diameter. Ensure you roll it evenly from all sides.
4
Cook the Theplas
Heat a tawa (flat griddle) over medium-high heat.
Place a rolled thepla on the hot tawa. Cook for about 30-40 seconds, until you see small bubbles appear on the surface.
Flip the thepla. Drizzle about ½ teaspoon of oil around the edges and on top. Spread it with a spatula.
Cook the second side for another 30-40 seconds. Flip again.
Gently press the thepla with a flat spatula to help it cook evenly. Cook until both sides have golden-brown spots.
Each thepla should take about 2 minutes to cook completely.
Remove from the tawa and place in a casserole dish or a container lined with a cloth to keep them soft.
5
Serve
Repeat the rolling and cooking process for all the remaining dough balls.
Serve Doodhi Thepla warm or at room temperature with plain yogurt, chunda (sweet mango pickle), or a hot cup of masala chai.
4
Serving size: 1 cup
163cal
9gprotein
13gcarbs
9gfat
Ingredients
1 L Full-Fat Milk (Whole milk provides the creamiest texture. Avoid UHT milk as it may not set well.)
2 tbsp Plain Yogurt (Use a good quality, live culture yogurt as a starter. Ensure it's at room temperature.)
Instructions
1
Boil and Thicken Milk
Pour the milk into a heavy-bottomed saucepan. Bring it to a rolling boil over medium heat, watching carefully to prevent it from boiling over.
Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. Stir occasionally to prevent a skin from forming and to stop it from scorching at the bottom. This step helps thicken the milk, resulting in creamier dahi.
2
Cool Milk to the Right Temperature
Remove the pan from the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. It should feel comfortably warm, not hot. You should be able to hold your finger in for about 10 seconds.
3
Inoculate with Starter
In a small bowl, whisk the starter yogurt (dahi) until it is smooth and lump-free.
Add a few tablespoons of the warm milk to the whisked starter and mix well. This tempers the starter and ensures it mixes evenly without curdling.
Pour this tempered starter mixture into the pot with the rest of the lukewarm milk and stir gently 2-3 times to combine everything.
4
Set the Dahi to Ferment
Transfer the milk mixture into a setting container, such as a clay pot (matka), glass bowl, or steel pot.
Cover the container with a lid and place it in a warm, draft-free place for 6 to 8 hours, or overnight. Do not disturb it during this time.
In colder climates, you can place the container in a preheated (and turned off) oven, a microwave with the light on, or wrap it in a thick towel to maintain warmth.
5
Chill and Serve
After 6-8 hours, check if the dahi is set. It should be firm and not jiggle like a liquid when gently tilted.
Once set, transfer the container to the refrigerator and chill for at least 3-4 hours. Chilling stops the fermentation process (preventing it from becoming too sour) and helps it thicken further.
Serve chilled as a side, use it to make raita, or enjoy it plain.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
