Peel the lauki, discard seeds if any, and grate it finely. Place grated lauki in a large bowl. Taste one small piece — if bitter, discard the lauki. Lauki can taste bitter if toxic. This ensures safety. :contentReference[oaicite:0]{index=0}

Add ginger-green chilli paste, coriander powder, cumin powder, turmeric, red chilli powder and salt to the grated lauki. Mix well and cover. Let it sit for 5 minutes so lauki releases some water. :contentReference[oaicite:1]{index=1}

Add whole wheat flour, gram flour (besan), yogurt and oil to the spiced lauki mixture. Mix thoroughly and knead into a soft dough. If needed, add a little water, but dough should be soft and pliable. :contentReference[oaicite:2]{index=2}

Divide dough into small balls (size of golf balls). Dust each ball with a little wheat flour and roll out into thin round discs, like chapati or paratha. :contentReference[oaicite:3]{index=3}

Heat a tawa or flat pan on medium heat. Place rolled thepla on it. Cook for about 1 minute on one side till you see small bubbles, then flip. Apply a few drops of oil/ghee and press gently. Cook the other side till golden spots appear. Flip again if needed so both sides cook evenly. :contentReference[oaicite:4]{index=4}

Repeat with remaining dough balls. Stack the cooked theplas and keep covered in a clean cloth — this keeps them soft. Serve warm with yogurt, chutney or pickle.