Dudhi Thepla
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
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Dough
- b.In a large mixing bowl, combine the grated bottle gourd, whole wheat flour, gram flour, yogurt, ginger-green chili paste, and all dry spices: carom seeds, sesame seeds, turmeric, red chili powder, coriander-cumin powder, and asafoetida.
- c.Add the sugar (if using), salt, chopped coriander leaves, and 2 tablespoons of oil.
- d.Using your hands, mix all ingredients thoroughly. Do not add any water initially. The moisture from the bottle gourd and yogurt should be sufficient to bring the dough together.
- e.Knead for 3-4 minutes to form a soft, pliable dough. If it feels too dry, add 1 teaspoon of water at a time. The dough should be slightly softer than chapati dough.
- f.Cover the dough with a damp cloth and let it rest for 15 minutes.
- 2
Step 2
- a.Divide and Roll the Theplas
- b.After resting, knead the dough again for one minute.
- c.Divide the dough into 12 equal-sized balls and smooth them between your palms.
- d.Take one ball, flatten it slightly, and dust it with dry whole wheat flour.
- e.Roll it out into a thin circle, approximately 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
- 3
Step 3
- a.Cook the Theplas
- b.Heat a tawa (flat griddle) over medium heat. Once hot, place a rolled thepla on it.
- c.Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
- d.Flip the thepla and cook the other side for another 30 seconds.
- e.Drizzle about 1/2 teaspoon of oil on the top surface and spread it evenly with a spatula. Flip it again.
- f.Apply another 1/2 teaspoon of oil to the other side. Gently press the thepla with the spatula to help it cook evenly.
- g.Cook for about 1-2 minutes, flipping occasionally, until both sides have golden-brown spots.
- h.Remove from the tawa and place in a casserole or on a plate lined with a cloth to keep it soft.
- 4
Step 4
- a.Serve
- b.Repeat the rolling and cooking process for all the remaining dough balls.
- c.Serve the hot Dudhi Theplas with plain yogurt, mango pickle (chundo), or a cup of hot masala chai.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not squeeze the water from the grated bottle gourd; its moisture is key to a soft dough.
- 2Knead the dough right before you plan to cook, as the bottle gourd and salt will release more water over time, making the dough sticky.
- 3Use a tender, young bottle gourd for the best texture and flavor, as it will have fewer seeds and more moisture.
- 4For travel, add an extra tablespoon of oil to the dough and cook the theplas until slightly crispier. This increases their shelf life.
- 5Stack the cooked theplas in a cloth-lined container to keep them soft and warm.
Adapt it for your goals.
Ingredient Swap
Replace bottle gourd with grated zucchini, carrots, or finely chopped fenugreek leaves (methi) for a different flavor profile.
Flavor BoostFlavor Boost
Add 1 tablespoon of dried fenugreek leaves (kasuri methi) to the dough for a more aromatic and traditional flavor.
Healthier OptionHealthier Option
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.
Why this is on our healthy list.
Rich in Fiber
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.
Hydrating Properties
Bottle gourd (dudhi) has a high water content (over 90%), which helps in keeping the body hydrated and cool, especially during warmer months.
Aids Digestion
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.
Source of Whole Grains
The primary ingredient is whole wheat flour, providing complex carbohydrates for sustained energy, along with essential B vitamins and minerals.
Frequently asked questions
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.