Dudhi Thepla (Gujarati Bottle Gourd Flatbread)
Soft and spiced Gujarati flatbread made with grated bottle gourd, whole wheat flour, and warming spices. Ready in 30 minutes, great for tiffin boxes, travel, and everyday meals.
Ingredients
For the Dough
- 1½ cups whole wheat flour atta; plus extra for dusting
- ¼ cup besan gram flour
- 1 cup bottle gourd dudhi/lauki; peeled and finely grated, excess moisture squeezed out if very watery
- 2 tbsp plain curd dahi
- 1 tbsp oil
- 1 tsp ginger-green chili paste or ½ tsp grated ginger + 1 finely chopped green chili
- ½ tsp turmeric powder
- 1 tsp red chili powder adjust to taste
- 1 tsp coriander-cumin powder dhanajeeru
- ½ tsp carom seeds ajwain
- ½ tsp sesame seeds optional
- 1 tsp jaggery or sugar optional, balances the spices
- ¾ tsp salt or to taste
- Water, only if needed
For Cooking
- 2–3 tbsp oil or ghee as needed
Instructions
Prep the Dudhi
- Peel the bottle gourd and taste a small piece. If it tastes bitter, discard it. A bitter dudhi can be unsafe to eat.
- Grate finely using the smallest holes on your grater, or use a food processor with the fine shredding plate. Fine grating helps the thepla roll without tearing.
- If the grated dudhi looks very watery, squeeze out a little excess moisture with your hands before adding to the flour.
Make the Dough
- In a wide mixing bowl, combine whole wheat flour, besan, turmeric, red chili powder, coriander-cumin powder, ajwain, sesame seeds, jaggery, and salt.
- Add the grated dudhi, yogurt, oil, and ginger-chili paste. Mix everything together.
- The moisture from the dudhi should bring the dough together. Add water a tablespoon at a time only if needed, until you have a soft, non-sticky dough.
- Do not over-knead. Once the dough comes together smoothly, stop. Do not rest the dough: the dudhi will continue releasing moisture and the dough gets sticky if left to sit.
Roll and Cook
- Divide the dough into 10–12 equal portions. Keep them covered while you work.
- Lightly dust a portion with dry flour and roll into a thin circle, about 5–6 inches across. Thin is better than thick. It helps the thepla cook evenly and stay soft.
- Heat a tawa on medium-high. Place the rolled thepla on the tawa.
- When small bubbles appear on the surface, flip it and drizzle a little oil or ghee on the cooked side.
- Flip again, drizzle oil on the second side, and press gently with a spatula. Cook until both sides have light golden patches.
- Transfer to a cloth-lined plate and stack. Keeping theplas covered while they are still warm helps them stay soft.
Notes
Bitterness check: Always taste a raw piece of dudhi before grating. If it is even slightly bitter, do not use it. Bitter bottle gourd can cause digestive issues.
Water control: The dudhi brings moisture. Skip adding water first and see how the dough comes together. Add water only a tablespoon at a time if needed.
Dough resting: Do not rest this dough. The gourd releases water over time and the dough gets sticky. Roll and cook right after kneading.
Millet swap: Replace 2–3 tbsp of the wheat flour with bajra (pearl millet) or jowar (sorghum) flour for a nuttier depth and a small nutrition boost.
Vegan: Skip the yogurt and replace with 1 tbsp lemon juice plus 1 extra tbsp oil.
Kid-friendly: Reduce the red chili powder to ¼ tsp and skip the green chili.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat briefly on a tawa before serving.
To pack for travel: Cool theplas completely, stack with parchment between them, and wrap in foil. They keep well at room temperature for 1–2 days.
Tried this recipe?Let us know how it was!