Dudhi Thepla

Take the wheat flour, grated lauki, green chillies, ginger paste, crushed garlic, chopped coriander, chopped curry leaves and lemon juice in a bowl.

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.)

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. )

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.)

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.

With the help of a rolling pin, roll it into thin circles.

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.

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.

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.

Serve these hot theplas with chunda, pickle, aloo ki sabzi, chutney or a spoon of butter.