Lauki Thepla

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Lauki thepla is a nutritious, savory, spice flatbread made with lauki or bottle gourd. Lauki is also called dudhi, ghiya, sorakaya in Indian regional languages. In English these light green tender gourds are known as opo sqaush, calabash, long melon, and bottle gourd.

folded lauki thepla placed on two lauki thepla in a white plate on a white and blue checkered napkin

About this Recipe

Making Lauki thepla is easy and makes for a healthy breakfast or brunch. These remain soft and so go well in tiffin boxes or as picnic food.

Usually, I add some gram flour (besan) and on occasions pearl millet or sorghum flour too. We like the taste of besan and millet flours in these flatbreads. In this recipe, I have made lauki thepla only with whole wheat flour and gram flour.

If you do not prefer besan or millet flours, then just skip them. However, adding them increases the nutritive value.

Being fond of Gujarati food, I do make theplas at times. I usually serve them with mango pickle or mango chunda or with curd. Sometimes with a batata nu shaak (dry potato curry).

So apart from Methi Thepla, I make the plain version, Mooli thepla and this lauki thepla on occasions.

Lauki thepla can be served hot, warm or at room temperature.

Step-by-Step Guide

How to make Lauki Thepla

Preparing bottle gourd mixture

1. First rinse, peel and then grate the lauki in a bowl or parat/large plate. About ¾ cup grated lauki. You can also add about 1 cup grated lauki.

NOTE: Before your grate, check the taste of lauki. If it is bitter to taste, then throw it away.

grated lauki

2. Add the spices – 1 tsp ginger-green chili paste, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder, ¼ tsp turmeric powder and ¾ tsp salt.

spices on top of grated lauki

3. Mix the spices & salt very well with the grated lauki and keep covered aside for 5 minutes. The lauki will release its juices.

mix spices with lauki

Making the savory dough

4. Then add 1.5 cups whole wheat flour and 3 tbsp besan or gram flour. If you don’t have gram flour, then skip. Just make the theplas with whole wheat flour. You can also add 1 cup whole wheat flour and ¼ cup bajra flour, ¼ cup jowar flour, and 3 tbsp besan.

flour added to spiced lauki mixture

5. Mix.

flour mixed

6. Add 2 tbsp yogurt and 1 tbsp oil. If making a vegan or dairy free version, then add 2 to 3 tbsp water instead of curd/yogurt and knead.

curd added

7. Mix and then begin to knead into a dough. Add more yogurt if required while kneading.

forming lauki thepla dough

8. Make a smooth soft dough.

lauki thepla dough ready

9. Make medium sized balls from the dough.

balls made from dough

Rolling dough

10. On a dusted rolling board, take each ball and begin to roll it.

rolling dough with a light sprinkle of flour

11. Sprinkle some more whole wheat flour, if required while rolling.

rolling dough

12. Roll to a round of about 5 to 6 inches in diameter.

rolled dough

Roasting Lauki Thepla

13. Place the rolled thepla on a hot tawa or skillet.

rolled dough placed on a hot tawa/skillet

14. When you see air pockets, flip it.

air pockets seen on lauki thepla

15. Here is a half cooked side which we flipped.

flipped lauki thepla

16. Spread some oil all over.

spreading oil on lauki thepla

17. Flip again.

flipped lauki thepla with oil side touching the tawa or skillet

18. Spread some oil on this side now. Add some more oil while roasting, if making for tiffin or picnic lunches so that these stay soft.

spreading oil on the side facing up

19. Flip once or twice till the thepla are well cooked. Make all thepla this way. You can add less oil if you prefer while roasting the thepla.

well roasted lauki thepla

21. Serve them hot, warm or at room temperature with a mango pickle or curd or mango chunda or mango chutney.

folded lauki thepla placed on two lauki thepla in a white plate on a white and blue checkered napkin
Tips

Helpful Tips

  • Bottle gourd: Fresh, tender, juicy bottle gourd is the best in this recipe. If your bottle gourd has a sour or bitter taste, then discard it.
  • Curd (yogurt): Use fresh yogurt and not sour. If you do not have yogurt, then replace it with buttermilk or water, adding as required to make a soft dough.
  • Spicing and seasonings: You can make these lauki theplas spicy if you prefer. Increase the quantity of green chilies and red chili powder.
  • Flours: Gram flour (besan) can be skipped if you do not have it. Simply add 1¾ cups of whole wheat flour if you decide to omit gram flour. To make these flatbreads more healthy and fiber-rich, make them with some millet flours like sorghum or pearl millet flour.

Few more flatbread recipes for you!

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folded lauki thepla placed on two lauki thepla in a white plate on a white and blue checkered napkin

Lauki Thepla

5 from 12 votes
Lauki thepla are spiced bottle gourd whole wheat flatbread. Makes for a healthy breakfast, tiffin or picnic brunches.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Cuisine Gujarati
Course: Breakfast
Diet: Vegetarian
Difficulty Level: Easy

Servings 12
Units

Ingredients

  • ¾ to 1 cup grated lauki (dudhi, opo squash, calabash, bottle gourd)
  • 1.5 cups whole wheat flour
  • 3 tablespoons besan (gram flour or chickpea flour)
  • 2 tablespoons Curd (yogurt) – add 1 or 2 tablespoons more, if required while kneading
  • 1 green chili + ½ inch ginger – crushed to a paste in mortar pestle or 1 teaspoon ginger-green chili paste
  • ½ teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • 1 tablespoon oil
  • ¾ teaspoon salt or add as required
  • oil as required, for roasting

Instructions

Kneading dough

  • First rinse, peel and then grate the lauki in a bowl or tray or large plate. Grate about ¾ to 1 cup lauki. NOTE: Before your grate, check the taste of lauki. If it is bitter to taste, then throw it away.
  • Add the spices – ginger-green chili paste, coriander powder, cumin powder, red chili powder, turmeric powder salt.
  • Mix the spices, salt very well with the grated lauki and keep covered aside for 5 minutes. The lauki will release its juices.
  • Then add whole wheat flour and besan or gram flour. If you don't have gram flour, then skip or you can add chickpea flour. You can also simply make these with whole wheat flour. Mix well.
  • Add yogurt and oil.
  • Mix and then begin to knead into a dough. Make a smooth soft dough.

Rolling

  • Make medium sized balls from the dough.
  • On a dusted rolling board, take each ball and begin to roll it.
  • Sprinkle some more whole wheat flour, if required while rolling.
  • Roll to a round of about 5 to 6 inches in diameter.

Roasting

  • Place the rolled dough on a hot tawa or griddle.
  • When you see air pockets, flip it.
  • Spread some oil all over. Flip again.
  • Spread some oil on this flipped side now.
  • Flip once or twice until they are roasted well.
  • Serve these hot, warm or at room temperature with mango pickle or curd/yogurt.

Notes

  • Bottle gourd: Fresh, tender, juicy bottle gourd is the best in this recipe. If your bottle gourd has a sour or bitter taste, then discard it.
  • Curd (yogurt): Use fresh yogurt and not sour. If you do not have yogurt, then replace it with buttermilk or water, adding as required to make a soft dough.
  • Spicing and seasonings: You can make these lauki theplas spicy if you prefer. Increase the quantity of green chilies and red chili powder.
  • Flours: Gram flour (besan) can be skipped if you do not have it. Simply add 1¾ cups of whole wheat flour if you decide to omit gram flour. To make these flatbreads more healthy and fiber-rich, make them with some millet flours like sorghum or pearl millet flour.

Nutrition Info Approximate values

Nutrition Facts
Lauki Thepla
Amount Per Serving
Calories 103 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 162mg7%
Potassium 89mg3%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 31IU1%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 2mg13%
Vitamin K 1µg1%
Calcium 14mg1%
Vitamin B9 (Folate) 7µg2%
Iron 1mg6%
Magnesium 25mg6%
Phosphorus 59mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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20 Comments

  1. Easy recipe to feed all doodhi haters. Pics make it easier to follow. Kudos.5 stars

    1. at my home, if the atta becomes our, we discard it. my mother in law says it not good for health. in the west there are breads made from sour dough. the dough is left to leaven, till it becomes sour or khatta. but in these recipes yeast is used. i have not yet tried making sour dough breads as i know no one in my family is going to eat it. but i do plan to give a try in making a small batch and test it myself.

  2. You can also add seesam seeds lemon and sugar. It tastes so good.in lauki thepla

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