Doodhi Theplas

Doodhi Theplas are a savory and nutritious Indian flatbread made with whole wheat flour and grated bottle gourd (doodhi). These theplas are enriched with besan (gram flour) and a blend of aromatic spices like cumin, turmeric, coriander, and ajwain.  Cooked on a tawa to a golden-brown perfection, these theplas are soft yet slightly crispy, making them a versatile dish suitable for any meal of the day. They are ideal for pairing with yogurt, or curry.

For a Serving Size of Two:

Ingredients:

• 60 grams whole wheat flour
• 100 grams grated bottle gourd (doodhi)
• 1 tablespoon besan
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon red chili powder
• 1/4 teaspoon ajwain
• 1/4 teaspoon hing
• 1 tablespoon chopped coriander leaves
• 1 green chili, finely chopped
• Salt to taste
• 2 teaspoons oil

Procedure:

• In a mixing bowl, combine whole wheat flour, besan, grated bottle gourd, cumin seeds, turmeric powder, coriander powder, red chili powder, ajwain, hing, chopped coriander leaves, and green chili if using.
• Add salt to taste and mix well. Gradually add water as needed to form a soft and pliable dough. You may need to add a little more flour if the dough is too sticky.
• Divide the dough into equal-sized balls. On a lightly floured surface, roll each ball into a thin circle.
• Heat a tawa or non-stick skillet over medium heat. Place the rolled-out thepla on the hot tawa.
• Cook for 1-2 minutes, or until small bubbles start to form. Flip the thepla and brush with a little oil. Cook for another minute or until brown spots appear.
• Flip again and cook for a few seconds on the other side to ensure it is evenly cooked.
• Remove from the tawa and keep warm in a clean kitchen towel.
• Serve the doodhi theplas hot with yogurt or any curry of your choice.

Nutritional Benefits:

Nutritional Information:

• Calories: 369 kcal
• Protein: 10.1 g
• Carbohydrates: 56.8 g
• Fat: 12.1 g