My son loves eating phulkas smeared with a generous dollop of ghee. Once in a while I sneak in veggies such as pumpkin purée,spinach purée,beet root purée or make methi (fenugreek) or doodhi (bottle gourd) parathas. Theplas are common as breakfast or snack meals in most Indian households and a staple in Gujarati households. The recipe here is a modified combination of methi and doodhi theplas.

1 bunch methi leaves (washed and chopped fine)
1 medium doodhi/lauki (peeled and grated)
3 cups wheat flour
3-4 tbsp besan/chickpea flour
2-3 tsp red chilli powder
1 tsp turmeric
Jaggery (2 tsp)
Handful of Sesame seeds
Carom seeds/Ajwain (1/2 tsp)

The last three ingredients are optional and depends on personal preference. I personally love adding sesame seeds to theplas. You can also add some curd(dahi) to make the theplas softer and avoid the besan.

1) In a bowl place all the above mentioned ingredients and knead to a semi soft dough. Add water only if required(Since the grated doodhi will have water content).

2) Roll out the theplas and bake on a tava/gridle till it turns golden brown in colour on both sides.

3) Serve with curd.

The above recipe is also featured on my blog

Featured image credit: Dimple


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