Ingredients
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300-400g Lauki (bottle gourd), peeled and grated
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1 small bunch fresh coriander, finely chopped
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1 small piece ginger, coarsely ground
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2 green chilies, coarsely ground
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1 tsp cumin seeds, coarsely ground
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1.5 tsp coriander powder
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1 tsp chili powder
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1/2 tsp turmeric powder
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1/4 tsp ajwain (carom seeds)
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1 tbsp white sesame seeds
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Salt
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1 tbsp kasoori methi (dried fenugreek leaves)
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1/4 cup sour curd (yogurt)
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3/4 cup jowar atta (sorghum flour)
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1/4 cup bajra atta (pearl millet flour)
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1/4 cup besan (gram flour)
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Water (as required to bind dough)
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Oil (for cooking and greasing palms)
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Extra dry jowar atta (for rolling)
About
Have come up with this unique healthy upgrade to traditional Gujarati Lauki thepla with Millet. You are absolutely going to love this version so much that you will make it now and hope it lasts for a couple of days, but it will be gone today only.
This millet and bottle gourd flatbread is incredibly rich in dietary fiber, promoting excellent gut health and digestion. Jowar and bajra provide complex carbohydrates and are packed with essential minerals like iron, magnesium, and phosphorus. Besan adds a great boost of plant-based protein, making this a highly satiating and low-glycemic meal perfect for sustained energy.
Estimated Nutritional Values (Assumes 4 servings):
* Calories: 215 kcal
* Protein: 7g
* Carbohydrates: 34g
* Fat: 6g
* Fiber: 6g
Steps
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1
Done
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Peel and grate the lauki into a large mixing bowl. |
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2
Done
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To the grated lauki, add the finely chopped coriander along with the coarsely ground ginger, green chilies, and cumin seeds. |
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3
Done
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Stir in the coriander powder, chili powder, turmeric, ajwain, white sesame seeds, salt, and kasoori methi. |
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4
Done
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Add the sour curd, jowar atta, bajra atta, and besan. Mix everything together thoroughly. |
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5
Done
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Add water little by little, only as needed, to bind everything into a smooth dough. |
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6
Done
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Immediately cut out portions from the dough. If the dough feels sticky, apply a little oil to your palms. Dust the portions with dry jowar atta and roll them out. Chef’s Tip: Do not roll them very thin, keep them slightly thick so they stay soft. |
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7
Done
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Heat a tawa (griddle). Place the rolled thepla on the hot tawa and cook on both sides. Apply a little oil and continue to cook until it develops a beautiful golden color. |
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8
Done
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Serve the hot theplas immediately with curd, achar (pickle), or a steaming cup of chai. |
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9
Done
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Zero-Waste & Substitutes * Zero-Waste Kitchen Idea: Do not throw away the lauki peels! Wash the bottle gourd thoroughly before peeling. You can finely chop the peels and sauté them with mustard seeds, green chillies, a pinch of turmeric, and a squeeze of lemon juice for a quick, high-fibre, and delicious dry side dish. * Substitutes: If you are out of jowar or bajra, you can swap them for ragi (finger millet) flour or standard whole wheat flour (atta). If you want to make this recipe completely vegan, substitute the sour curd with a plant-based yogurt or a splash of water mixed with 1 tsp of lemon juice to mimic the sourness. |
