Take wheat flour in a
mixing bowl, add bottle gourd, ginger paste, garlic paste, green chillies, carom seeds, salt, turmeric powder, white sesame seeds and yogurt and mix well.
Add a little water at a
time and knead into soft dough. Add 2 tsps oil and knead again. Cover with a damp cloth and set aside to rest for 10 minutes.
Divide the dough into
equal portions and shape them into balls. Heat a non-stick tawa.
Roll each ball into a
thin theplas. Put one thepla at a time on the hot tawa and cook till the underside is lightly browned. Flip it over, drizzle a little oil and cook. Flip again, drizzle a little oil and cook, turning sides, till both sides are evenly done.
Transfer the theplas
on serving plates with bowls of yogurt and pickles. Garnish the yogurt with a little red chilli powder, little chaat masala and a little coriander leaves. Keep a couple of green chillies on one side of the plate and serve the theplas hot.