Flatbread from the state of Gujarat made using bottle gourd (lauki), whole wheat flour, gram flour, yogurt, and few spices. It is healthy bread as it includes vegetables etc. Thepla has a distinct texture, different from parathas. It is flaky at the same time it is soft. The best part about theplas is that they tend to remain soft therefore they are great for travels, even for kids’ tiffin as thepla has some or the other vegetables too, making it a healthy and filling food item for kids.
Bottle Gourd (lauki): Grated lauki along with its juices have been used to make Gujarati thepla.
Flour: Whole wheat flour (aata) along with gram flour (besan) is used to make Gujarati theplas. Inclusion of gram flour gives a different taste as well as texture to the flatbread, making it a thepla and distinguishing it from paratha or other flatbread.
Other ingredients: Apart from above few basic spices and oil have been used.
Thepla, muthia, khandvi, dhokla… so many breakfast items coming from the state of Gujarat.
It can be served with yogurt or chai or chunda for breakfast or brunch.
1.This recipe makes 8-10 thepla.
2.In a mixing bowl grate a small bottle gourd which will be approximately ¾ -1 cup. Sprinkle salt.
3.Cover it and keep it aside for 10 minutes. This will help the lauki release its water and that’s the plan :).
4.After 10 minutes, add 1 and ½ cup whole wheat flour (gehun ka aata), 2 tbsp gram flour (besan), salt to taste (remember we had added salt in bottle gourd), ¼ tsp turmeric powder and ½ tsp red chili powder.
5.Next goes in 2 tbsp yogurt. Make a soft dough. Add in water if required.
6.Take a portion and roll it, thicker than a chapati. Simultaneously heat a pan or skillet.
7.Put on hot skillet.
8.Cook on medium flame. Flip and cook from the other side too.
9.Apply little oil on both the sides and cook till brown patches appear.
10.Serve hot or at room temperature. Bon appétit!
PREP TIME 10 minutes + 10 minutes rest time
COOK TIME 20 minutes
TOTAL TIME 30 minutes + 10 minutes passive time
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