Lauki Thepla
Ingredients

• Bottle gourd(lauki/doodhi) peeled and grated 300 gms
• 2 cups of Whole wheat flour
• Salt to taste
• 2 teaspoon Dhana jeeru (Dhania jeera powder / Coriander and cumin powder)
• 2 teaspoon green chili, ginger and garlic paste
• 1/2 teaspoon turmeric powder
• 1/4 cup oil (quantity of this may vary based on type of flour)
• 1/4 cup curd
• Oil for cooking

Lauki Thepla

Method

1. In a mixing bowl take whole wheat flour, add salt dhania jeera powder, chili ginger garlic paste, turmeric powder and oil to it. Mix well. When you hold the flour in your fist it should remain binded. If it is falling apart add 1 tablespoon oil and mix again.
2. Now add Grated lauki (bottle gourd) to it mix well (don't give too much pressure else lauki will release a lot of water)
3. Knead the dough with curd. Add curd 1 tablespoon at a time. Keep the dough a little dry as the lauki will release water over time.
4. Take small lemon sized ball of the kneaded dough, roll it in dry whole wheat flour.
5. Roll it using a rolling pin on a well floured surface.
6. On a hot tawa (Skillet), apply some oil and grease it well and carefully drop the rolled thepla on it.
7. Flip the thepla once cooked on one side. Let it cook on the other side too.
8. Apply oil to this side before flipping again.
9. Once flipped, cook by applying pressure on the thepla, you can use a kitchen towel or spatula to do that.
10. Apply oil on the other side as well and flip. Cook by applying pressure in similar manner on other side too.
11. Repeat the same procedure for the remaining dough. Once properly cooled, store in an airtight container and enjoy them whenever hunger strikes..