Doodhi Thepla with Tomato Chutney

Instructions

1. 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. 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. 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. 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. 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.