Go Back
–+ servings
side close up shot of jowar thalipeeth served with chutney in a kansa plate.
Print Recipe
No ratings yet

Lauki Jowar Thalipeeth Recipe

Finding a breakfast that hits the criteria of being healthy, quick, and tasty can feel like a chore. Not anymore! Try this lauki jowar thalipeeth recipe.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Indian
Servings: 6 Thalipeeth
Calories: 150kcal
Author: Hina Gujral

Equipment

Ingredients

  • 1 ½ Cup Sorghum flour (jowar atta)
  • 1 Cup grated bottle gourd (lauki)
  • ½ Cup chopped moringa leaves
  • ¼ Cup grated tofu
  • 1 small onion, finely chopped
  • ½ teaspoon carom seeds (ajwain)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon red chilli powder
  • ½ teaspoon salt or to taste
  • ¼ teaspoon turmeric powder
  • Handful of coriander leaves, chopped
  • oil to cook the thalipeeth

Instructions

  • Grate the bottle gourd using the fine side of your grater. Do not squeeze out the water from the grated lauki—that water is packed with nutrients and will help form our batter!
  • In a large mixing bowl, combine the jowar flour, carom seeds, cumin powder, turmeric, hing, and salt.
  • Fold in the grated bottle gourd, chopped moringa leaves, onions, and coriander. Mix well. Use your hands to mix everything well, squeezing the onions and carrots slightly so they release their natural moisture. The liquid from the bottle gourd will start to wet the flour. Do not add water.
  • Grease a piece of parchment paper, butter paper, or a clean banana leaf with oil. Pat the dough ball into a thin circle on the paper.
  • Heat your tawa on medium-high. Carefully lift the paper/leaf, flip it over onto the hot tawa (dough side down), and gently peel the paper away. Cover and cook both sides with oil or ghee until crisp and golden.
  • Gently flip the chilla using a spatula. Press down lightly and cook the other side for another 1-2 minutes until beautifully golden spots appear.
  • Serve jowar ka chilla warm with chutney, pickle, or raita.

Video

Notes

  • Do not use water to bind the dough. The moisture from the vegetables is good enough to bring it all together. If required, add 1 - 2 tablespoons of water to start with. 
  • While cooking on tawa/griddle, do not flip the thalipeeth again and again, once crisp from one side, flip and cook from the other. 
  • To shape thalipeeth, you can use butter paper, parchment paper, or banana leaf.

Nutrition

Calories: 150kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 200mg | Potassium: 214mg | Fiber: 3g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 45mg | Calcium: 119mg | Iron: 2mg