In a mixing bowl add wheat flour, Gram flour, turmeric powder, red chilli powder, chopped green chilli, ginger paste, garam masala, salt to taste and grated lauki.
Mix well keep on mixing till a firm dough is formed. Add hung curd. As bottle gourd releases water there is no need to add water. But if mixture is dry add little curd.
Do not let the mixture rest as bottle gourd releases water and make the dough sticky.
Make balls of equal size. Dust the rolling board with flour. Flatten the dough balls and roll it into thin theplas. Do not make them thick.
Heat a griddle. Spread one teaspoon ghee. Fry the thepla by applying ghee on both sides. When thepla turn brown they are done.
Serve lauki thepla along with curd and chutney for breakfast.
