DO NOT GRTAE SEEDS

firstly, peel the skin of lauki and grate finely discarding the seed.

1

GRATED LAUKI - 2 CUP

take 2 cup of grated lauki into a large bowl.

2

CORIANDER POWDER

also, add ½ tsp chilli powder, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder and ¼ tsp ajwain.

3

CORIANDER - 2 TBSP

further add 1 chilli, 1 tsp ginger paste, 1 tsp kasuri methi, 2 tbsp coriander and 1 tsp salt.

4

MIX WELL

mix well making sure all the spices are well combined.

5

WHEAT FLOUR

now add 2 cup wheat flour, ½ cup besan and ¼ cup curd.

6

MIX WELL

knead the dough adding more wheat flour if required.

7

SOFT DOUGH

knead for 5 minutes or until a soft dough is formed.

8

OIL - 2 TBSP

further, add 2 tbsp oil and continue to knead well.

9

WHEAT FLOUR

pinch a ball sized dough and dust with wheat flour.

10

ROLL GENTLY

dust with wheat flour and roll to small disc. further, roll it in thinly like chapati or paratha.

11

HOT TAWA

now on a hot tawa place, the rolled thepla and cook for a minute.

12

FLIP OVER

furthermore, when the base is partly cooked, flip the dudhi thepla.

13

OIL - HALF TSP

also, spread ½ tsp olive oil / ghee and press slightly both the sides.

14

ROAST - BOTH SIDES

flip again once or twice till both the sides are cooked properly.

15

READY TO EAT

finally, serve lauki thepla with raita and pickle.

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