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Lauki thepla, served with fresh coriander
Nutritious bottle gourd flatbreads served with yoghurt

Lauki thepla

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Thepla is the daily bread of Gujarat and a traveller's best friend, as it stays soft for days. Using Lauki (bottle gourd) is a brilliant culinary trick: the vegetable's high water content is used to hydrate the dough, so not a drop of extra water is needed. The result is a delicious, spiced, fibre-rich flatbread that is a complete meal on its own, served simply with a little yoghurt or pickle.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 180 kcal
🌍 Cuisine Indian (Gujarati)

Ingredients

Equipment Needed

  • Large grater
  • Mixing bowl
  • Tawa, griddle or frying pan
  • Rolling pin

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Grate the bottle gourd finely. Do not squeeze out the juice!

Tip: This juice will bind the dough together.
2 ✓

In a bowl, mix the flours with the spices (salt, chilli, turmeric, cumin).

Tip: Mixing the dry ingredients ensures the spices are evenly distributed.
3 ✓

Add the grated gourd, yoghurt and 1 tablespoon of oil. Start kneading. DO NOT add water!

Tip: Due to the salt, the gourd will release its moisture (osmosis), which will be just enough to hydrate the flour. If it seems dry at first, be patient and keep kneading.
4 ✓

Knead into a medium-stiff, pliable dough. Start shaping immediately; do not let it rest for long.

Tip: If you let it rest, the gourd will release even more water, turning the dough into an unmanageable sticky mess.
5 ✓

Pinch off walnut-sized balls, dip in flour, and roll out into thin, round discs (like a tortilla).

Tip: Flour the board generously, as the dough tends to stick.
6 ✓

Heat the tawa or frying pan. Cook one side of the flatbread until small bubbles appear. Flip it over.

Tip: The water in the dough turns to steam, puffing up the small bubbles.
7 ✓

Brush the top thinly with oil, flip again, and brush the other side as well. Cook until golden brown spots appear on both sides.

Tip: The oil aids heat transfer and browning (Maillard reaction), as well as keeping the bread soft.

Recipe FAQ

Why did the dough become sticky?
The gourd continuously releases water due to the salt. You must work quickly! If it's too soft, add more flour.
Can it be frozen?
Yes, after cooking, layered with greaseproof paper, it keeps for months.

Ingredients

  • 250 g Wholemeal flour (or Atta flour)
  • 150 g Bottle gourd (or marrow/courgette), grated
  • 2 tbsp Natural yoghurt
  • 1 tsp Ground turmeric
  • 1 tsp Chilli powder
  • 1 tsp Cumin seeds (or Ajwain seeds)
  • 3 tbsp Oil (for the dough and frying)
  • 1 tsp Salt
  • 1 tbsp Gram flour (optional, for better binding)