Peel and grate 250 grams of bottle gourd (lauki). Squeeze out the excess water and keep the grated lauki aside.
In a large mixing bowl, combine 200 grams of whole wheat flour (atta), the grated lauki, 2 finely chopped green chilies, 1 teaspoon grated ginger, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon cumin seeds, 1/2 teaspoon garam masala, salt to taste, and 2 tablespoons of chopped coriander leaves.
Mix all the ingredients well and knead into a soft dough using the squeezed lauki water and additional water if needed. Let the dough rest for 10-15 minutes.
Divide the dough into equal portions and roll each portion into a ball.
Dust the rolling surface with some dry flour and roll each ball into a thin, round thepla (flatbread) using a rolling pin.
Heat a tawa or griddle over medium heat. Place the rolled thepla on the tawa and cook for a minute or until small bubbles appear on the surface.
Flip the thepla and cook the other side for a minute. Apply a little oil or ghee on both sides and cook until golden brown spots appear.
Remove the cooked thepla from the tawa and place it on a plate. Repeat the process for the remaining dough balls.
Serve the lauki thepla hot with yogurt, pickle, or any side dish of your choice.