Dudhi na thepla is a healthy and nutrient Indian flatbread recipe made with a bottle gourd grate, wheat flour, and regular dry spices. Spicy and masaledar dry potato sabzi with soft thepla combo loved by all kinds of age groups. Both are tasty and easy to make with all available ingredients in your kitchen. It is typically served for breakfast and lunch with yogurt and mango pickle or you can take it for traveling also. do try this!
The key to making soft thepla and tasty batata sabzi at home are:
For batata sabzi
- if you are planning to make a dry variant, I would suggest chopping potatoes chips bigger size. do not chop then fine.
- Instead of frying, you can pressure cook the potatoes separately and then using it in the recipe. I personally like the potatoes fried in oil.
- lastly, if you have left-over potato sabji you can use it to make paratha or even sandwich recipes.
- saute dudhi (lauki) with oil and masala helps to remove moisture from it and increase the self-life of thepla.
- Thepla dough should be soft and smooth.
- thepla has to be cook on medium to high flame and not on low flame. On low flame, the thepla would turn hard and brittle.
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Recipe card for dudhi thepla & bateta chips shaak
For dudhi na thepla
- 1.5 cup wheat flour
- 2 tbsp oil
- ½ tsp ajwain
- 1 tsp white sesame seeds
- ½ tsp ginger paste
- 1 tbsp green chilli paste
- 1 cup grated lauki
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
- ½ tsp amchur powder
- 1 tsp kasuri methi
- Salt to taste
- ¼ cup chopped coriander leaves
- ¼ cup water or as required
- Some dry flour
- Oil for roasting thepla
Batata chips nu shak
- 6 medium size potatoes
- 4 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tbsp sesame seed
- 8-10 curry leaves
- 2 dry red chilli
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- Salt to taste
- 1 tsp amchur powder
- ½ tsp sugar
- ½ tsp garam masala
- Some coriander leaves
Making dudhi na thepla
- In a mixing bowl, add 1.5 cups wheat flour.
- Now in a pan, add oil, ajwain, white sesame seeds, ginger paste, and green chili paste. Sauté for a minute.
- Then add 1 cup grated dudhi (lauki) and sauté for 2-3 minutes till the water from dudhi evaporates.
- Switch off the gas and add dudhi masala into flour.
- Then add turmeric powder, red chili powder, coriander powder, dry mango powder, kasuri methi, salt, and some coriander leaves. mix well.
- Add water gradually and start kneading the dough.
- The dough should be not too soft or not too stiff (hard). It should be smooth and soft.
- Rest the dough for 10 minutes.
- Divide it into equal portions. And make round balls using your hands.
- Take one ball at a time. Flatten it between your palms and roll it into dry flour
- Now using a rolling pin, roll it into a 5-6 inch circle.
- Heat the tawa or pan on medium heat. Once hot put the rolled thepla on it.
- Fry both sides using little oil till they have golden brown spots.
- Once cooked remove it from the pan and keep in an insulated container to keep it warm or serve it right away.
- Repeat the same process for rest.
- Serve tasty dudhi na thepla with yogurt or batata sabzi.
Making batata chips nu shak.
- Peel the skin of potatoes and cut them into chips.
- Wash chips with water to remove their excess starch. Dry chips with a kitchen towel.
- Now heat oil in a pan, add potato chips and fry it on medium-high flame till it becomes slightly golden brown. keep it aside.
- Then in a pan, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, and dry red chili. Sauté for a minute.
- Now lower the flame, add turmeric powder, red chili powder, and coriander powder. Mix well.
- Add fried chips and salt. mix well.
- Then add amchur powder, sugar, and garam masala. Mix well.
- Cover and cook sabzi for 5 minutes on low flame.
- Garnish with coriander leaves and serve.
- Enjoy batata chips nu shak with thepla or roti.
- deep fry the chips for more crispy bites.
- also, you can boil them to cook if you are calorie-conscious.
- Batata chips nu shak tastes great when served spicy.
- knead the semi-soft dough for thepla.
- Roll thepla slightly thin, do not roll it thick.
- roast thepla on medium-high flame.