Also known as Bottle Gourd Paratha
When we think of Gujarat, theplas are in integral part of the culture. Served with mouthwatering pickle and fresh yogurt, theplas make a scrumptious meal. Since I know Gujarat is a dry place, eating lauki theplas keeps us hydrated because of its water content. This also makes it a great travel meal! When I lived in Gujarat, I also always loved to eat farsan (snack) like dhokla, patra, batata vada, etc. Let me know if you would like to see these dishes as well!
Makes 12 theplas.
Ingredients:
1 1/2 cup whole wheat flour
1 cup raw grated lauki (bottle gourd)
3 minced green chili
2 tbsp chopped cilantro
1 tsp kasuri methi (dried fenugreek leaves)
1 tbsp coriander-cumin powder
1 tbsp oil
1/2 tsp red chili powder
1/4 tsp turmeric
a pinch of hing (asafatida)
1 tbsp yogurt
salt to taste
Method:
Mix all the above ingredients and form a dough. Dough should be soft and non-sticky.
Leaving the dough out for too long can result into a sticky dough because of the water content in the lauki.
Roll out into round rotis and cook them on both sides on a hot pan.
Serve with pickle of your choice, cup of yogurt, or any gravy curry.
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