Field Thepla Recipe
A vegetarian North Indian Recipes recipe with -/2 whole wheat flour, gram flour (besan), bottle gourd (lauki) - peeled and grated. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making the Lauki Thepla Recipe, in a mixing bowl, add wheat flour, gram flour, turmeric powder, red chili powder, chopped green chili, ginger paste, garam masala, salt to taste and grated lauki
-/2 whole wheat flour(1 cups)gram flour (besan)(1/2 cup)bottle gourd (lauki) - peeled and grated(1 cup)green chilli - finely chopped(1)coriander (dhania) leaves - finely chopped(2 tablespoon)inch ginger - peeled and crushed into paste(1)turmeric powder (haldi)(1/2 teaspoon)teaspoons red chilli powder(2)garam masala powder(1 teaspoon)salt - to taste - 2
Mix everything with your fingers
- 3
Keep on mixing till a firm dough is formed
- 4
Add curd only if needed
tablespoons hung curd (greek yogurt)(2) - 5
Normally bottlegourd releases water
bottle gourd (lauki) - peeled and grated(1 cup) - 6
But if the dough becomes too dry, add curd little at a time and make firm dough
tablespoons hung curd (greek yogurt)(2) - 7
Do not let the dough rest as the bottle gourd in it will release water and make the dough sticky
bottle gourd (lauki) - peeled and grated(1 cup) - 8
Make balls of equal size
- 9
Dust the rolling board with flour
-/2 whole wheat flour(1 cups)gram flour (besan)(1/2 cup) - 10
Flatten the dough balls and roll it into thin theplas
inch ginger - peeled and crushed into paste(1) - 11
Do not make them thick
- 12
Heat a tawa, spread 1 teaspoon ghee
tablespoons ghee(2) - 13
Fry the thepla by applying ghee on both sides
tablespoons ghee(2) - 14
When the theplas turn brownish they are done
- 15
To keep theplas soft, apply more ghee/oil to the theplas
tablespoons ghee(2) - 16
Serve Lauki Thepla along with Aam Ka Achaar and Filter Coffee for your weekday breakfast
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Field Thepla Recipe
A vegetarian North Indian Recipes recipe with -/2 whole wheat flour, gram flour (besan), bottle gourd (lauki) - peeled and grated. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
16 steps- 1
To begin making the Lauki Thepla Recipe, in a mixing bowl, add wheat flour, gram flour, turmeric powder, red chili powder, chopped green chili, ginger paste, garam masala, salt to taste and grated lauki
-/2 whole wheat flour(1 cups)gram flour (besan)(1/2 cup)bottle gourd (lauki) - peeled and grated(1 cup)green chilli - finely chopped(1)coriander (dhania) leaves - finely chopped(2 tablespoon)inch ginger - peeled and crushed into paste(1)turmeric powder (haldi)(1/2 teaspoon)teaspoons red chilli powder(2)garam masala powder(1 teaspoon)salt - to taste - 2
Mix everything with your fingers
- 3
Keep on mixing till a firm dough is formed
- 4
Add curd only if needed
tablespoons hung curd (greek yogurt)(2) - 5
Normally bottlegourd releases water
bottle gourd (lauki) - peeled and grated(1 cup) - 6
But if the dough becomes too dry, add curd little at a time and make firm dough
tablespoons hung curd (greek yogurt)(2) - 7
Do not let the dough rest as the bottle gourd in it will release water and make the dough sticky
bottle gourd (lauki) - peeled and grated(1 cup) - 8
Make balls of equal size
- 9
Dust the rolling board with flour
-/2 whole wheat flour(1 cups)gram flour (besan)(1/2 cup) - 10
Flatten the dough balls and roll it into thin theplas
inch ginger - peeled and crushed into paste(1) - 11
Do not make them thick
- 12
Heat a tawa, spread 1 teaspoon ghee
tablespoons ghee(2) - 13
Fry the thepla by applying ghee on both sides
tablespoons ghee(2) - 14
When the theplas turn brownish they are done
- 15
To keep theplas soft, apply more ghee/oil to the theplas
tablespoons ghee(2) - 16
Serve Lauki Thepla along with Aam Ka Achaar and Filter Coffee for your weekday breakfast
Rate this recipe
