Ingredients:
- 1/2 medium-sized Bottle Gourd (Lauki), peeled and grated
- 1/2 cup (80 g) Whole Wheat Flour
- 20 g Besan (gram flour)
- 1/4 cup (50 ml) Hot Water (approx)
- Salt, to taste
- 1 finely chopped Green Chilli
- A pinch of Cumin Powder
- 1/2 tsp Dried Fenugreek Leaves (Kasuri Methi)
- 2 tbsp chopped Coriander Leaves
- Olive oil Spray
- (Optional) 1/4 tsp Ajwain
- (Optional) 1/4 tsp Red Chilli Powder
Instructions:
Prepare the Dough: In a large bowl, combine grated bottle gourd, whole wheat flour, besan, salt, green chilli, cumin powder, dried fenugreek leaves, chopped coriander leaves, ajwain, and red chilli powder. Gradually add hot water and mix to form a soft dough.
Rest the Dough: Let the dough rest for 10-15 minutes.
Roll the Theplas: Divide the dough into equal-sized balls. Roll each ball into a thin circle using a rolling pin, dusting with flour as needed to prevent sticking.
Cook the Theplas: Heat a non-stick tawa or griddle over medium heat.
Spray with olive oil and place the rolled thepla on the hot tawa.
Cook on both sides until golden brown spots appear, spraying with a little more oil as needed.
Serve: Serve hot with yogurt, chutney, or pickle.
Serving Size: Makes approximately 4-5 theplas.
Enjoy your healthy and delicious Ghiya Thepla!
