How to make Bajra Lauki Thepla
Take out flour in any big utensil. Mix wheat flour in same bowl. Also add bottle gourd, ginger, green chilly, green coriander, asafoetida, cumin seeds, red chilly powder, turmeric powder, sesame seeds, salt, 1 tbsp oil and curd. Add 1-2 tbsp water or as per requirement and knead soft dough. Keep aside the dough for 10-15 minutes so that it gets set.
Grease your hand with some oil and knead the dough again. Preheat tawa. Take little amount of dough (lemon size) and make a round ball. With this much quantity of dough you can make 8 balls. Take one ball, dust it with dry flour. Place it on rolling plate and roll into 6-7 inch diameter thepla.
Place the rolled thepla on preheated tawa and when color of thepla turns darker from surface then flip the side. Spread 1 tsp oil on the upper surface. Flip the side and spread some oil on this side as well. Roast the thepla on medium flame from until it gets brown spots on both sides. Take off the roasted thepla on a bowl kept above a plate. Like wise prepare all theplas.
Mouth drooling and lip smacking bajra lauki theplas are ready. Serve bajra lauki theplas with curd, chutney, pickle or with any sabzi of your choice.
Suggestion: mix finely chopped spinach in flour for making bajra spinach thepla; and add finely chopped fresh fenugreek leaves for making bajra methi theplas.