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SERVES: 10 to 12 theplas
¾ cup grated lauki/dudhi/opo squash
2 cup whole wheat flour/atta
3 tbsp gram flour/besan
3 tbsp curd/dahi/yogurt
1/2 teaspoon ajwain (carom) seeds
6 green chilis, or according to taste, ground into a paste
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tbsp oil
¾ tsp salt or add as required
oil for roasting, as required
a small bowl of water
1)Mix all the ingredients and knead into a soft dough using water only if required.
2)Divide the dough into 10-12 equal portions.
3)Roll out each portion thinly into a 125 mm. (5”) diameter circle using a little wheat flour for rolling.
4)Heat a non-stick tava (griddle) and when you see bubbles on the thepla, flip it.
5)spread some oil on the thepla all over.flip again.
6)spread some oil on this side now.cook each thepla till golden brown spots appear on both the sides.
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