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Soft, savory Indian flatbreads made with grated bottle gourd, whole wheat flour, and fragrant spices. A Gujarati travel-friendly classic, perfect for breakfast, lunch, or a snack with tea.
For 4 servings
Prepare the Dough
Divide and Roll the Theplas
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Soft, savory Indian flatbreads made with grated bottle gourd, whole wheat flour, and fragrant spices. A Gujarati travel-friendly classic, perfect for breakfast, lunch, or a snack with tea.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 314.21 calories per serving with 10.21g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or snack or dinner.
Cook the Theplas
Serve
Replace bottle gourd with grated zucchini, carrots, or finely chopped fenugreek leaves (methi) for a different flavor profile.
Add 1 tablespoon of dried fenugreek leaves (kasuri methi) to the dough for a more aromatic and traditional flavor.
Incorporate other flours like millet flour (bajra) or sorghum flour (jowar) along with whole wheat flour. Start with a 3:1 ratio of wheat flour to other flours to maintain softness.
Made with whole wheat flour and bottle gourd, these theplas are a good source of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Bottle gourd (dudhi) has a high water content (over 90%), which helps in keeping the body hydrated and cool, especially during warmer months.
The inclusion of spices like carom seeds (ajwain) and asafoetida (hing) is traditional in Gujarati cuisine for their digestive properties, helping to prevent bloating and indigestion.
The primary ingredient is whole wheat flour, providing complex carbohydrates for sustained energy, along with essential B vitamins and minerals.
Each Dudhi Thepla contains approximately 145-155 calories, depending on the amount of oil used for cooking. A standard serving of 3 theplas would be around 435-465 calories.
Yes, Dudhi Thepla is a nutritious dish. It's made with whole wheat flour, a good source of fiber, and bottle gourd, which is low in calories and high in water content. To make it even healthier, use minimal oil for cooking.
It is not recommended to make the dough far in advance. Bottle gourd and salt release water over time, which will make the dough very sticky and difficult to handle. It's best to knead the dough just 15-20 minutes before you plan to cook the theplas.
Theplas can become hard if the dough is too stiff or if they are overcooked. Ensure your dough is soft and pliable, using the moisture from the bottle gourd and yogurt. Cook them on medium heat just until golden brown spots appear, without making them too crisp.
Yes, you can freeze them. Cook the theplas completely and let them cool to room temperature. Stack them with a piece of parchment paper between each one to prevent sticking. Store them in a freezer-safe bag for up to 2 months. Reheat on a tawa or in a microwave.