Lauki Thepla Recipe – Easy Bottle Gourd Flatbread with Spices

Last Updated on 4 months by Neha Deshmukh

Lauki Thepla Recipe – Easy Bottle Gourd Flatbread with Spices

Introduction

There’s just something so comforting about a warm thepla, isn’t there? Especially when it’s packed with the goodness of lauki (bottle gourd)! I remember my nani (grandmother) making these for us whenever we visited, and the aroma would fill the entire house. This Lauki Thepla recipe is my attempt to recreate that magic – it’s easy, flavourful, and perfect for a quick breakfast, lunchbox, or even a snack. Trust me, even if you’re not a fan of bottle gourd, you’ll fall in love with this!

Why You’ll Love This Recipe

This Lauki Thepla recipe is a winner for so many reasons. It’s a fantastic way to sneak in some veggies, it travels well (making it ideal for picnics or work), and it’s incredibly versatile. Plus, it’s a relatively quick recipe – perfect for busy weeknights. You’ll get a deliciously spiced, slightly crispy flatbread that’s just… satisfying.

Ingredients

Here’s what you’ll need to make these delightful theplas:

• 2 cup lauki / bottle gourd, grated
• 1 tsp Kashmiri red chilli powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp ajwain / carom seeds
• 1 green chilli, finely chopped
• 1 tsp ginger paste
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp coriander leaves, chopped
• 1 tsp salt
• 2 cup wheat flour / atta
• ½ cup besan / gram flour
• ½ cup curd / yogurt
• 2 tbsp oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Lauki (Bottle Gourd) – Selection & Benefits

Choose a firm, dark green lauki. Avoid ones that are too soft or have blemishes. Lauki is incredibly hydrating and packed with vitamins and minerals – a truly underrated vegetable!

Kashmiri Red Chilli Powder – For Colour & Mild Heat

I love using Kashmiri red chilli powder because it gives a beautiful vibrant red colour without making the theplas overly spicy. If you don’t have it, you can use regular chilli powder, but start with a smaller amount.

Kasuri Methi – The Secret to Authentic Flavour

Don’t skip the kasuri methi! It adds a unique, slightly bitter flavour that’s essential for authentic theplas. Crush it between your palms before adding it to release its aroma.

Besan (Gram Flour) – Texture & Nutritional Value

Besan adds a lovely texture and a subtle nutty flavour to the theplas. It also boosts the protein content.

Ajwain (Carom Seeds) – Digestive Properties & Flavour

Ajwain isn’t just about flavour; it also aids digestion, which is especially helpful after a hearty meal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the lauki, discarding the seeds. I find a box grater works best for this.
2. In a large bowl, combine the grated lauki with the Kashmiri red chilli powder, turmeric, coriander powder, cumin powder, ajwain, chopped chilli, ginger paste, kasuri methi, coriander leaves, and salt. Mix everything really well – get your hands in there!
3. Now, add the wheat flour, besan, and curd. Start kneading! You want a soft dough, but don’t add extra water unless absolutely necessary. Remember, lauki releases a lot of moisture as you knead.
4. Once the dough comes together, incorporate the oil and knead again for about 2 minutes. This makes the theplas softer and more pliable.
5. Divide the dough into lemon-sized balls. Dust a clean surface with flour and roll each ball into a thin circle – about 6-7 inches in diameter. Don’t worry if they’re not perfect circles!
6. Heat a tawa (flat griddle) over medium heat. Cook each thepla for about 1 minute per side. Lightly press with a spatula and drizzle a little ghee or oil around the edges for that lovely crispness.
7. Serve warm with raita or your favourite pickle.

Expert Tips

A few little things to keep in mind for the perfect Lauki Thepla:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.

Tips for Rolling Thin Theplas

Dusting the surface with flour is key! Also, try rolling from the centre outwards, rotating the thepla as you go.

Getting the Right Crispness on the Tawa

Don’t overcrowd the tawa. Cook one or two theplas at a time. Pressing gently with a spatula helps ensure even cooking and crispness.

Variations

Want to switch things up? Here are a few ideas:

Vegan Lauki Thepla

Simply substitute the curd with plant-based yogurt.

Gluten-Free Lauki Thepla

Use a gluten-free flour blend instead of wheat flour.

Spice Level Adjustment – Mild, Medium, Spicy

Adjust the amount of green chilli and red chilli powder to your liking. For a milder flavour, remove the seeds from the chilli.

Festival Adaptations – Janmashtami & Navratri Special

These theplas are often made during Janmashtami and Navratri as a vrat (fasting) food, especially if using sabudana flour along with the wheat flour.

Serving Suggestions

Lauki Thepla is delicious on its own, but even better with:

• Raita (yogurt dip)
• Pickle (mango pickle is a classic!)
• Chutney (mint-coriander chutney is a great option)
• A cup of chai (tea)

Storage Instructions

You can store leftover theplas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat on a tawa or in a microwave.

FAQs

Got questions? I’ve got answers!

What is the best way to grate lauki for thepla?

A box grater works best. Make sure to squeeze out any excess water from the grated lauki to prevent the dough from becoming too wet.

Can I make the dough ahead of time?

Yes, you can! The dough can be made ahead of time and stored in the refrigerator for up to 24 hours.

How do I prevent the theplas from sticking to the tawa?

Make sure the tawa is hot enough before adding the thepla. Also, lightly grease the tawa with oil or ghee.

What can I substitute for besan in this recipe?

You can substitute besan with rice flour or chickpea flour.

Can I freeze Lauki Thepla?

Yes, you can! Stack the theplas with parchment paper between each one to prevent sticking, then freeze in an airtight container for up to 2 months. Thaw before reheating.