In a mixing bowl, add 1.5 cup wheat flour.

Now in a pan, add oil, ajwain, white sesame seeds, ginger paste, and green chilli 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 the 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 not be 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 it 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.

Peel the skin of the 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 chilli. Sauté for a minute.

Now lower the flame, and 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.