This is the real thing - a healthy snack that is full of protein, calcium and fibre. You'll be amazed at how easily this traditional Gujarati dish can be made 'healthy' by skipping the oil that is considered so essential to cook them. They also make a great travelling snack, as they stay well for a couple of days without refrigeration and also beautifully complement a hot cup of masala tea.
|Grated bottle gourd||3/4 Cup (12 tbs) (doodhi / lauki)|
|Whole wheat flour||2 Cup (32 tbs) (gehun ka atta, plus extra for rolling)|
|Low fat curd||1/2 Cup (8 tbs) (dahi)|
|Turmeric powder||1/2 Teaspoon (haldi)|
|Chilli powder||1 1/2 Teaspoon|
1. To make the doodhi theplas, mix all the ingredients and 3/4 tsp oil and knead into a soft dough using water only if required.
2. Grease your hands with the remaining 1/4 tsp oil and knead the dough again to smoothen it.
3. Divide the dough into 15 equal portions.
4. Roll out each portion thinly into a 125 mm. (5”) diameter circle using a little wheat flour for rolling.
5. Heat a non-stick tava (griddle) and cook each thepla till golden brown spots appear on both the sides.
6. Serve the doodhi theplas hot.