lauki ka thepla | bottleguard thepla | dudhi ka thepla
Breakfast-‘the most important meal of the day’. To kickstart our mornings we need to have a healthy and delicious plate of meal. A heavy and nutritious breakfast keep us fit and active for the whole day. Generally, North Indians prefer paranthas loaded with dollops of butter for their breakfast meals whereas in Sothern parts of the country typically idli, dosa, vada and sambhar are served for the breakfast.
I believe to serve the healthiest of the menus to my family for the breakfast to keep them healthy and fit.
Today, I have got a very healthy, nutritious and delectable recipe for the breakfast menu. Its ‘Lauki ka thepla’. Thepla is a soft Indian flat bread typical of Gujarati cuisine. It is typically enjoyed as a breakfast, as a side dish with a meal, or as a snack in the late afternoon. Thepla can be made with wheat flour, besan (gram flour), methi (fenugreek leaves) and other spices. Thepla can be enjoyed together with dahi (a curd Yogurt), red garlic chutney and chhundo (sweet mango pickle).
Typically theplas has fenugreek leaves in them but I have added Lauki/bottleguard/dudhi to it along with other spices and specially sesame seeds and flax seeds.
Benefits of Lauki/bottleguard/dudhi:
Promotes Weight Loss
Helps Digestion And Treats Constipation
Provides Cooling Effect
Treats Urinary Problems
Treats Sleeping Disorders
Replenishes Loss Of Water Content
Keeps The Heart Healthy
Reduces Inflammation Of Liver
Benefits of flax seeds:
Omega-3 essential fatty acids, “good” fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
Lignans, which have both plant oestrogen and antioxidant qualities.
Benefits of sesame seeds:
The many health benefits of sesame seeds are due to its nutritional content, including vitamins, minerals, natural oils, and organic compounds which consist of calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, folate, protein, and tryptophan.
Wheat flour: 2 cups
Grated bottleguard/loki: 1.25 cups
Grated ginger: 2 tbsp
Chopped green chilies: 2 tbsp
Coriander powder: 1 tbsp
Haldi powder: 1/2 tsp
Red chili powder: 1 tsp
All spice powder/garam masala powder: 1 tsp
Fennel/saunf seeds: 1 tbsp
Carom/ajwain seeds: 1 tsp
Asafoetida/hing: 1/2 tsp
Sesame seeds: 1 tsp
Flax seeds: 1 tsp
Desi ghee/clarified butter: for roasting the theplas
1. Take a flat plate and mix bottle guard along with all other spices except wheat flour. Add only half of the sesame and flax seeds to it. Keep the rest for rolling the theplas.
2. Mix all the ingredients thoroughly.
3. Add the wheat flour and knead a soft dough.
4. Keep it for 15 minutes.
5. Roll it again. Pinch small balls from the dough and roll it with rolling pin.
6. Add clarified butter and fold the dough and roll like as we do for rolling the paranthas.
7. Sprinkle some flax seeds and sesame seeds on the rolled thepla and then again roll it so that they should stick to the thepla. Roll the thepla thin.
8. Now roast the thepla on tawa from both the sides by applying ghee as shown in the pic.
9. Serve with pickle and curd.