Bottle Gourd Thepla Recipe – Easy Indian Flatbread with Besan

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Thepla Recipe – Easy Indian Flatbread with Besan

Hey everyone! If you’re anything like me, you’re always on the lookout for delicious, easy recipes that pack a nutritional punch. And let me tell you, these Bottle Gourd Theplas are it. I first made these when I was trying to sneak more veggies into my kids’ diets, and they’ve been a hit ever since! They’re perfect for breakfast, lunchboxes, or even a quick snack.

Why You’ll Love This Recipe

These theplas aren’t just tasty; they’re wonderfully versatile. They’re a fantastic way to use up bottle gourd (lauki), a vegetable that’s often overlooked but incredibly good for you. Plus, the combination of whole wheat flour and besan gives them a lovely texture and flavour. They’re easy to make, keep well, and are just… comforting. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious theplas:

• 1 cup grated bottle gourd (approximately 150g)
• 1 teaspoon ginger-green chili paste
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon red chili powder (adjust to your spice preference!)
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1 ½ cups whole wheat flour (approximately 180g)
• 3 tablespoons gram flour (besan) (approximately 30g)
• 2 tablespoons curd (yogurt)
• 1 tablespoon oil

Ingredient Notes

Let’s talk ingredients for a sec!

• Bottle Gourd (Lauki): This humble veggie is a powerhouse of hydration and nutrients. It’s super cooling for the body, making it perfect for warmer months. It’s really popular in Indian cuisine, especially during the summer.
• Whole Wheat & Besan Flour: The blend of atta (whole wheat flour) and besan (gram flour) is key. The atta gives it structure, while the besan adds a lovely flavour and helps with binding.
• Curd (Yogurt): Don’t skip the curd! It adds a subtle tang and makes the dough incredibly soft. I prefer using slightly sour curd for the best flavour. You can also use Greek yogurt, but you might need to add a splash of water to get the right consistency.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse, peel, and grate the bottle gourd. Don’t worry about getting it perfectly fine; a little texture is nice.
2. In a large bowl, combine the grated bottle gourd with the ginger-green chili paste, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Give it a good mix and let it sit for about 5 minutes. This helps the bottle gourd release its juices.
3. Now, add the whole wheat flour, gram flour, curd, and oil to the bowl.
4. Knead everything together to form a soft, pliable dough. You might need to add a little water if it’s too dry, or a bit more flour if it’s too sticky.
5. Divide the dough into medium-sized balls – about 8-10 should do.
6. Dust your work surface with a little flour and roll each ball into a thin, round disc (around 5-6 inches in diameter). Don’t stress about making them perfect circles!
7. Heat a griddle or tawa over medium heat. Place a rolled thepla on the hot griddle.
8. Cook for about 2-3 minutes per side, flipping once. Drizzle a little oil around the edges and on both sides while cooking. You’ll know it’s ready when it’s golden brown and slightly puffed up.
9. Serve warm with your favourite accompaniments!

Expert Tips

Want to make sure your theplas turn out perfectly? Here are a few tips:

• Thin is Key: The thinner you roll the theplas, the crispier and more delicious they’ll be.
• Softness Matters: Don’t over-knead the dough, or it will become tough. A soft dough is essential for soft theplas.
• Griddle Temperature: Medium heat is your friend. If the griddle is too hot, the theplas will burn before they cook through. If it’s too low, they’ll become hard.
• Avoid Stickiness: Dust your rolling surface and the thepla itself with enough flour to prevent sticking.

Variations

Let’s get creative!

• Vegan Adaptation: Simply substitute the curd with vegan yogurt (like soy or almond yogurt).
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of whole wheat flour. I’ve had good results with a mix of rice flour, potato starch, and tapioca flour.
• Spice Level Adjustment: If you like things mild, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper!
• Festival Adaptations: Theplas are often made during festivals like Teej and Makar Sankranti. You can add a pinch of methi (fenugreek) seeds for a traditional flavour during these occasions.

Serving Suggestions

These theplas are amazing on their own, but they’re even better with:

• Mango pickle (my personal favourite!)
• A dollop of cool, creamy curd
• Your favourite chutney (mint-coriander or tamarind chutney are great choices)
• A cup of masala chai

Storage Instructions

These theplas keep really well!

• Room Temperature: Store cooled theplas in an airtight container for up to 2 days.
• Refrigerator: For longer storage, keep them in the fridge for up to a week.
• Freezer: You can freeze theplas for up to a month. Wrap them individually in plastic wrap before placing them in a freezer-safe bag.

FAQs

Got questions? I’ve got answers!

1. What is the best way to grate the bottle gourd for this recipe?

I recommend using the coarse side of a box grater. It gives the theplas a nice texture.

2. Can I use store-bought curd or should I make it at home?

Store-bought is totally fine! Just make sure it’s plain, unsweetened curd.

3. How do I prevent the theplas from becoming hard?

Don’t over-knead the dough, and don’t cook them on too high of heat.

4. Can I make the dough ahead of time?

Absolutely! You can make the dough a few hours in advance and store it in the fridge. Just bring it to room temperature before rolling.

5. What is the best way to reheat leftover theplas?

Warm them up on a griddle or in a dry pan for a few minutes. You can also microwave them, but they won’t be as crispy.

6. Can I freeze these theplas?

Yes! They freeze beautifully. Just wrap them individually and store them in a freezer bag.

Enjoy making these Bottle Gourd Theplas! I hope they become a staple in your kitchen, just like they are in mine. Let me know how they turn out in the comments below!