Dudhi Thepla | How to make Dudhi Thepla

By Swarna Gothi  |  30th Aug 2016  |  
5.0 from 1 review Rate It!
  • Dudhi Thepla, How to make Dudhi Thepla
Dudhi Theplaby Swarna Gothi
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

47

1





About Dudhi Thepla Recipe

My daughter’s favorite dish. As kids, we used to apply a generous layer of butter on it and eat it.

The delicious and mouthwatering Dudhi Thepla is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Dudhi Thepla is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Dudhi Thepla. Swarna Gothi shared Dudhi Thepla recipe which can serve 3 people. The step by step process with pictures will help you learn how to make the delicious Dudhi Thepla. Try this delicious Dudhi Thepla recipe at home and surprise your family and friends. You can connect with the Swarna Gothi of Dudhi Thepla by commenting on the page. In case you have any questions around the ingredients or cooking process. The Dudhi Thepla can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Dudhi Thepla with other users

Dudhi Thepla

Ingredients to make Dudhi Thepla

  • Lauki (dudhi or bottle gourd) 1 cup, grated
  • Whole wheat flour 1 and 1/4 cup + more for dusting while rolling the thepla
  • Green chilli 1, chopped finely
  • ginger paste or freshly grated 1/2 teaspoon
  • coriander leaves 2 tablespoons, finely chopped
  • curry leaves 4-5
  • turmeric powder 1/4 teaspoon
  • Ajwain 1 tsp
  • Red chilli powder 1/2 teaspoon
  • coriander powder 1/2 teaspoon
  • salt to taste
  • Crushed garlic 2-3
  • lemon juice- 1 tbsp
  • oil 1 tablespoon + more to make the theplas
  • yogurt 1-2 tablespoons or as needed

How to make Dudhi Thepla

  1. Take the wheat flour, grated lauki, green chillies, ginger paste, crushed garlic, chopped coriander, chopped curry leaves and lemon juice in a bowl.
  2. Add all the dry spices (ajwain, turmeric, red chilli and coriander powder, salt ,hing ) and 1 tablespoon of oil. Mix everything very well using your hands. Keep it aside for 10 minutes. (By this time the lauki will leave it's water, so we will come to know how much yogurt is needed.)
  3. Now start kneading the dough. Add 1/2 tablespoon of yogurt at a time and keep kneading the dough. Add more yogurt as needed and knead the dough. (Sometimes you may not need any yogurt. It all depends on the water content of the lauki. )
  4. The dough should be not too soft or too hard. It should be smooth and soft like a paratha dough. (Do not let it rest because as it rests the lauki leaves water and becomes very soft and sticky and you will not be able to roll it.)
  5. Divide it into 6 equal portions and roll it into a round ball using your hands. Take one ball at a time and flatten it between your palms, roll into the dry flour.
  6. With the help of a rolling pin, roll it into thin circles.
  7. Heat a tawa or pan on medium heat. Once it's hot, put the rolled thepla on it. Wait for few seconds and you will see few bubbles on it, flip it and it will have few brown spots on the other side.
  8. Cook the other side for 30 seconds. Apply about 1/2 -1 teaspoon of oil on it. Flip it and press it very gently with a spatula until it is cooked. Once again apply some oil and flip it.
  9. Press it gently using a spatula to cook the other side. Once cooked remove it from the pan and keep it in an insulated container to keep it warm or serve it right away. Repeat the same process for all the theplas.
  10. Serve these hot theplas with chunda, pickle, aloo ki sabzi, chutney or a spoon of butter.

My Tip:

Do not let the dough rest, because as it rests the lauki leaves water and it will become very soft and sticky, you will not be able to roll it.

Reviews for Dudhi Thepla (1)

Shalini Dubeya year ago

Yummy theplas :)
Reply