Dudhi Thepla

1. 1
   prep

   Grate and prep the bottle gourd.

   1.Peel the bottle gourd and finely grate it using a fine grater.

   2.Lightly squeeze the grated gourd to remove excess water, but keep it moist. Reserve the water for kneading if needed.

   TIPDon't squeeze the gourd completely dry — the natural moisture helps bind the dough.
2. 2
   mix

   Mix the dough ingredients.

   1.In a large mixing bowl, combine 2 cups whole wheat flour, grated bottle gourd, yogurt, 1 tbsp oil, salt, turmeric powder, red chili powder, cumin seeds, grated ginger, chopped green chilies, and coriander leaves.

   2.Mix everything with your hands until the spices are distributed and the mixture looks crumbly.
3. 3
   knead

   Knead into a soft, smooth dough.

   1.Gradually add the reserved gourd water, a little at a time, kneading continuously.

   2.Knead for 5 minutes until the dough is soft, pliable, and smooth.

   3.Cover the dough with a damp cloth.

   TIPThe dough should be slightly firmer than roti dough but still soft — over-kneading makes the theplas tough.
4. 4
   rest · ~15 min

   Rest the dough for 15 minutes.

   Let the dough rest, covered, for 15 minutes. This relaxes the gluten and makes rolling easier.

5. 5
   prep

   Divide the dough and preheat the tawa.

   1.Divide the rested dough into 8 equal portions. Roll each into a smooth ball.

   2.Place a tawa or flat griddle on medium heat. Let it get hot while you roll.
6. 6
   prep

   Roll each thepla evenly.

   1.Dust a clean surface lightly with dry whole wheat flour.

   2.Place one dough ball on the surface and flatten it slightly.

   3.Roll it out into a thin, even disc about 6–7 inches in diameter.

   4.Use gentle, even pressure and turn the disc a quarter turn after every few rolls to keep it round.

   TIPDust with minimal flour — excess dry flour makes the theplas dry and hard.
7. 7
   fry

   Cook the thepla on both sides.

   1.Place the rolled thepla on the hot tawa. Cook for about 30–40 seconds until small bubbles appear on the surface.

   2.Flip it over. Drizzle about 1 tsp of oil around the edges and on the surface.

   3.Gently press the thepla with a spatula and cook until golden-brown spots appear on the underside (about 45 seconds).

   4.Flip again, drizzle another 1 tsp oil, and cook until the second side is equally golden with dark spots.

   TIPMedium heat is key — too high and the outside burns before the inside cooks.
8. 8
   serve

   Repeat and serve hot.

   1.Repeat rolling and cooking for all dough balls.

   2.Stack the cooked theplas on a plate and serve hot with yogurt, pickle, or chai.

   TIPStore cooled theplas in an airtight container lined with a paper towel. They travel well for 2–3 days.

Cuisines we love