Ingredients

• 1 medium-sized gilki, grated
• 1 ½ cups whole wheat flour
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp ajwain (carom seeds)
• Salt to taste
• 1 tbsp sesame seeds (optional)
• 1 tbsp oil or ghee (for kneading and roasting)
• Water, as needed for the dough

Preparation

Peel the bottle gourd and grate it finely.

Squeeze out excess water from the grated bottle gourd using your hands. (Keep the water aside, as you can use it for kneading the dough if required.

In a mixing bowl, add the whole wheat flour, grated bottle gourd, ginger-garlic paste, cumin seeds, turmeric powder, coriander powder, red chili powder, ajwain, sesame seeds, and salt.

Mix everything well until the ingredients are combined evenly.

Gradually add a little water (you can also use the water you squeezed out from the bottle gourd) and knead the dough. The dough should be soft but not too sticky.

Cover the dough with a damp cloth and let it rest for 15 minutes.

After resting the dough, divide it into small equal-sized balls (about 6-8).

Roll each dough ball into a smooth ball and then flatten it slightly.

Using a rolling pin, roll each portion of dough into a circle or oval shape, just like a roti. You can sprinkle some dry flour if it sticks while rolling.

Heat a tava or non-stick griddle over medium heat.

Once hot, place the rolled thepla on the griddle.

Cook for about 30-45 seconds or until small bubbles start appearing on the surface.

Flip the thepla and apply a little oil or ghee on the cooked side.

Flip again and cook for another 30-45 seconds, pressing gently with a spatula to make sure it cooks evenly on both sides. Apply more oil or ghee if desired.

Repeat the process for the rest of the dough balls.

Servings: Serves 3

Notes

1. If the dough feels too wet after adding the bottle gourd, add a little extra flour to balance the consistency.
2. You can add finely chopped coriander leaves, green chilies, or even methi (fenugreek) leaves to enhance the flavor.
3. The addition of gilki makes the thepla hydrating and rich in fiber, making it an excellent choice for a light meal.