First of all, my apologies for being away from the blog for so long. Both sis and me have been caught up with mundane duties of domestic lives. I will try and make up for not posting in a long time, now that I seem to have a bit of time on my hands.
Lauki thepla is an authentic Gujju recipe which I learnt from A’s nanny. Theplas are a staple in Gujarati diet and it is a good way to incorporate veggies in kids meals. You can substitute lauki with a lot of other veggies of your choice. I have used radish, methi leaves, beetroot, carrot to name a few. If you plan to use carrot or beetroot, make sure to cook the grated carrot or beetroot a little before mixing the dough. Since these vegetables don’t have a lot of water content in them, it helps to keep the thepla moist. You can also control the amount of oil you add while mixing the dough. Adding more oil makes the dough more pliable and very soft. I chose to add a little less than recommended but the theplas still turned out yummy!
1 medium sized lauki/doddhi/sorekai/bottle gourd
2 cloves of garlic minced finely.
1 teaspoon red chilli powder
2 teaspoons garam masala
2 tablespoons oil and more for roasting
1/2 cup chopped cilantro
1/2 teaspoon turmeric
Salt to taste.
2-3 cups of whole wheat flour
Grate the lauki with the skin using using the bigger size of the greater so that lauki gets shredded coarsely. Transfer to a bowl. Add the rest of the ingredients and the flour. Knead till everything comes together. There is no need to add water while kneading as the lauki has enough water content to bing the dough. Divide into lemon-sized balls.
Dust the rolling pin and the surface generously with flour and roll the dough into theplas which are about 6″ in diameter.
Heat a tava, and roast the theplas till they are thoroughly cooked. Brush with oil on both sides while cooking.
Enjoy with yogurt and a dash of pickle. I ate mine with flax seed chutney powder for which I will be posting the recipe soon!