Dudhi na Thepla needs no introduction. If you know a Gujarati, you know how much we love our Thepla. Since bottle-gourd (lauki) is in season, I love making a stack of these Gujarati FlatBreads every week. They come in so handy for a quick snack, for us and our toddler.
One of my fondest memories of childhood is having thepla and chundo. My mom would pack these delicious theplas for in my lunch box smothered with white butter and chundo. I cannot begin to explain how delicious this combination is. Now, I love to dunk my dudhi theplas in my masala chai too.
What is Dudhi na Thepla?
Dudhi na Thepla simply translate to Bottle-Gourd Flatbreads. These theplas are made with shredded lauki, palak, oil, yogurt, and spices. This flatbread is a perfectly spiced, and can be enjoyed on its own, or along with condiments on the side. We always make a stack of these flatbreads to enjoy during the entire week, or take it with us for travel. It is because of this reason, a generous amount of oil is used while cooking them.
Are These Theplas Vegan?
I use full fat greek yogurt to make these, but you can totally skip it. Although you might need a splash of water to knead the dough. I usually don't prefer to add yogurt when I am planning to freeze them.
Tips to Make Soft Dudhi na Thepla
Tips to make the Right Dough for Thepla
- Shredding Dudhi finely helps make these parathas soft and keep their shape. I also don't use the core of the lauki which has a lot of seeds. I freeze it, to use it curries. I also don't squeeze the water out of the lauki.
- Try to knead the dough without water. If you think you need some water, just add a splash of water and try kneading the dough.
- We always determine the flour ratio according to the dudhi we are using.
- I am providing a measurement of shredded dudhi as it is easier to measure it for you.
- Using a 3: 1 ratio f flour to dudhi has always worked for me. it helps the dough to be the right consistency, and easy to work with.
- We add besan to the dough, as it helps with the elasticity of the dough, and you will notice this when you start rolling the theplas. you will be able to roll beautiful thin soft theplas with this addition.
- Add the spices and aromatics generously. You should have a delicious burst of flavors when you bite into these theplas.
- The thepla dough should be soft and well rested. You might feel, why do we need to rest the dough. It is not only for theplas, but this also goes for any flatbread. A well-rested dough is much more pliable to work with.
Tips to Roll The Perfect Thepla
- Make equal sized dough balls from the Dough.
- Press the dough ball between the palms of your hand. Now use some whole wheat flour or rice flour for dusting.
- Generously press either sides of these dough ball in the flour.
- Place it on your rolling board and gently press it down using your fingers.
- Now with the help of a rolling pin start rolling the dough ball from the centre coming out towards the edges.
- Your thepla should roll in circular motion on its own, as you roll your rolling pin symmetry.
- If it stops rolling dust the thepla on either side with some more flour.
- I like to roll my theplas pretty thin, about an 1/8th of inch and bigger than Gujarati Rotli.
- Now before starting to cook the theplas, you can line them up on your baking sheet, to get a head start.
Tips for Cooking the Theplas
- I think the most easiest step is to cook theplas, all it needs is patience.
- I use a non-stick, hard anodized pan to cook the theplas.
- You want to cook them on Medium Flame on either side.
- Start cooking them on one side, once you see small air pockets, blowing up, flip it on the other side.
- Generously lather the oil on the top and with the help of your spatula, press it down gently to make sure it is cooked evenly on all the sides.
- Now flip and again add oil generouly. Again press it down evenly using your spatula.
- Now flip it and start stacking your theplas.
- If your pan becomes too hot, turn the heat down to low flame.
List of Ingredients to Make the Dudhi Theplas
- Dudhi - Dudhi is Bottle-Gourd in Gujarati. More popularly known as Lauki, this vegetable is nutrient dense and hydrating. It doesn't have any taste of its own, so spice it up as you like is the best way jam.
- Spinach - I like to add a pop of green to my theplas, and also sneak in greens wherever possible, so some spinach won't hurt.
- Wholewheat Flour - You want to use the regular atta that you use for making rotis. Sometimes we also use millet flours along with atta but, I am sharing a very basic and easy recipe of theplas here.
- Besan - Besan adds elasticity to the dough. This will specially play an important role in binding the ingredients together and smooth rolling of the theplas.
- Spices - I use red chili powder, turmeric, dhanajeeru, cumin seeds, carom seeds, salt, sesame seeds and jaggery to bring a spiced earthy flavors along with a hint of sweetness.
- Yogurt - This brings a nice after notes of sourness and helps to make a soft dough
- Oil - I am using peanut oil, but you can use any oil of your choice.
Storing The Theplas
The Theplas will stay fresh outside for 2 days. I prefer to store them in my refrigerator for a week. I just pop one in the microwave for 20 secs whenever I want to eat one. If I make a double batch of this recipe, then I freeze the theplas for upto a month. I again toast them on a pan or pop them in the microwave and they are ready. To freeze the theplas, I let the theplas cool completely. Line them on a baking sheet. Freeze them for 2 hours. Then trasfer the theplas in sets of 10 in ziplock bags.
Let's Jump on to the Recipe
Ingredients
- 3 Cups Wholewheat Flour
- 1/4 Cup Besan
- 1 Cup Finely Shredded Bottle Gourd (Dudhi)
- 1 Cup Finely Chopped Spinach
- 1/2 Tsp Carom Seeds (Ajwain)
- 1 Tsp Cumin Seeds
- 1 Tbsp Sesame Seeds
- 2 Tsp Dhana Jeeru
- 2 Tsp Red Chili Powder
- 1/2 Tsp Turmeric
- 1.5 Tsp Salt
- 1.5 Tbsp Jaggery
- 3 Tbsp Oil
- 1 Tbsp Minced Garlic
- 1 Tsp Minced Ginger and green Chili
- 1/4 Cup Yogurt
- Oil For Cooking the Theplas
Instructions
- Shred the dudhi using a shredder. And chop the spinach finely. Keep it aside.
- Add wholewheat flour and besan in a large bowl.
- Next goes in the prepped dudhi and spinach
- Now add cumin seeds, carom seeds, sesame seeds, red chili powder, turmeric, dhana jeeru, salt and jaggery.
- Next add in your aromatics aka minced garlic, ginger and green chilies.
- add yogurt and oil
- start kneading the dough. combine all the ingredients. Try to knead the dough without using water.
- If the dough doesn't come together, use a splash of water.
- Knead a soft dough. Once the dough is kneaded, add oil in your palms and start to knead the dough for 5 minutes. Coat the dough with some more oil and let it rest for atleast 10 mins.
Roll The Theplas
- Make equal sized dough balls from the Dough.
- press the dough ball between the palms of your hand.
- Now use some whole wheat flour or rice flour for dusting. Generously press either sides of these dough ball in the flour.
- Place it on your rolling board and gently press it down using your fingers. Now with the help of a rolling pin start rolling the dough ball from the centre coming out towards the edges.
- Your thepla should roll in circular motion on its own, as you roll your rolling pin symmetry.If it stops rolling dust the thepla on either side with some more flour.
- I like to roll my theplas pretty thin, about an 1/8th of inch and bigger than Gujarati Rotli
- Now before starting to cook the theplas, you can line them up on your baking sheet, to get a head start
Cook the Theplas
- I think the most easiest step is to cook theplas, all it needs is patience. I use a non-stick, hard anodized pan to cook the theplas.
- You want to cook them on Medium Flame on either side.
- Start cooking them on one side, once you see small air pockets, blowing up, flip it on the other side.
- Generously lather the oil on the top and with the help of your spatula, press it down gently to make sure it is cooked evenly on all the sides.
- Now flip and again add oil generously. Again press it down evenly using your spatula.
- Now flip it and start stacking your theplas. If your pan becomes too hot, turn the heat down to low flame.
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