Lauki is one vegetable that I buy every week or at least once in 10 days. This is another very versatile vegetable, we can use for making curries, soup, sambar, dals, halwas, idlis, dosas and now these theplas and each of the above mentioned dishes taste very good with this vegetable. Now I don't know the difference between theplas and parathas, I read it on some blogs, that parathas are thicker than theplas and usually parathas have stuffed filling, whereas, we mix the vegetables along with flour for theplas. We can make theplas with many vegetables like lauki/bottle gourd, methi, spinach and they go well with any mild dal or even with some pickle and curd..
Need To Have
- Whole Wheat Flour - 2 cups
- Grated Lauki/Bottle Gourd - 2 cups
- Ginger - 1" piece, grated
- Garlic - 3 cloves, grated
- Green Chilly - 1 finely chopped
- Sesame Seeds - 2 teaspoons
- Ajwain Seeds - 1/2 teaspoon
- Red Chilly Powder - 1/2 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Coriander Powder - 1/2 teaspoon
- Sugar - 2 teaspoons
- Curd/Yogurt - 1 - 2 tablespoons
- Salt - 1/2 teaspoon
Original Recipe here
Add the salt to the grated lauki and leave it aside for about 30 minutes, the vegetable will give out the moisture. Now add the ginger, garlic, green chilly, sesame seeds, ajwain seeds, chilly, turmeric and coriander powders and sugar.
Then add the flour and mix everything together, depending on the need add 1 to 2 tablespoons of curd and make a soft and smooth dough and apply some oil. Divide into 12 portions and shape them into balls.
Dusting some flour, roll it out gently into a thin disc. Heat a pan, put the rolled out discs, spreading some oil, cook it till you get brown spots on both sides. Remove and serve.
Depending on the moisture in the vegetable, add more or less curd, or if it's too sticky, then add more flour.