Ingredients:

• 1 medium sized Lauki
• 2 cups – Wheat flour
• 2 tbsp – gram flour
• 4 to 5 Green chillies (finely chopped)
• 1 tbsp – ginger-garlic paste
• ?tsp – Asafoetida powder
• ?tsp – Turmeric powder
• 2 tbsp – oil
• handful finely chopped Coriander leaves
• salt to taste
• sufficient water to make the dough
• sufficient Ghee to roast the theplas

Method:

1. Peel the lauki and grate it.
2. Gently squeeze out the water.
3. In a big bowl, mix together grated lauki, wheat flour, gram flour, green chillies, ginger-garlic paste, turmeric powder, asafetida powder, oil, coriander and salt.
4. Add just sufficient water and make a semi -soft dough.
5. Divide the dough into small portions.
6. Roll out each portion like a chappati.
7. Roast the thepla on a pre-heated tawa on a medium flame.
8. Add ghee while flipping sides.
9. Roast till golden.
10. Repeat with the remaining portions.
11. Serve hot with fresh curds.

Recipe courtesy of Anita Raheja