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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.
Prepare the Bottle Gourd
Make the Dough
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.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 308.25 calories per serving with 9.63g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or dinner.
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Roll the Theplas
Cook the Theplas
Serve
For a healthier version, replace 1/2 cup of atta with bajra (pearl millet) flour or jowar (sorghum) flour. You may need a little extra water or yogurt to bind the dough.
Replace the bottle gourd with 1.5 cups of finely chopped fresh fenugreek (methi) leaves for a classic Methi Thepla.
To make this recipe vegan, simply replace the dairy curd with a plant-based yogurt or use lukewarm water to knead the dough.
Made with whole wheat flour and bottle gourd, these theplas are an excellent source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Bottle gourd (doodhi) has a very high water content, which helps in keeping the body hydrated and cool. It's also easy on the digestive system.
Being low in calories and high in fiber, Doodhi Thepla is a satisfying and nutritious option that can keep you full for longer, making it beneficial for weight management.
Bottle gourd provides essential nutrients like Vitamin C, Vitamin B, iron, and potassium, contributing to overall health and well-being.
One Doodhi Thepla contains approximately 125-135 calories, making it a relatively light and healthy option for a meal or snack.
Yes, it is very healthy. It's made with whole wheat flour (high in fiber), bottle gourd (low in calories, high in water and nutrients), and uses minimal oil for cooking. It provides a good balance of carbohydrates, fiber, and micronutrients.
The dough can become sticky due to the high water content in bottle gourd. To prevent this, it's essential to salt the grated gourd, let it rest, and then squeeze out all the excess water before adding it to the flour. Also, avoid resting the dough for more than 30 minutes.
Once cooked, let the theplas cool down completely. Stack them and store them in an airtight container or a zip-lock bag. They stay soft and fresh for up to 2-3 days at room temperature and for about a week in the refrigerator.
Yes, you can. Cool the theplas completely, stack them with a piece of parchment paper between each one, and place them in a freezer-safe bag. They can be frozen for up to 2 months. Reheat on a tawa or in a microwave.
This recipe goes great with these complete meals
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