The first thing we all can think about karelas is their bitterness. But karela is extremely beneficial for diabetics and one can enjoy it more if you acquire the taste for it. This innovative recipe makes use of the peels of the karela which we usually throw away. Wash and chop the peels into small pieces before adding it to the dough.
Preparation Time : 5 mins.
Cooking Time: 15 mins.
Makes 10 theplas.
1 cup whole wheat flour (gehun ka atta)
1/4 cup bajra (black millet) flour
1/2 cup karela peels (bitter gourd ) , finely chopped
1/2 tsp grated garlic (lehsun)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
1 tbsp chopped coriander (dhania)
salt to taste
2 tsp oil to brush the theplas
- Combine all the ingredients and knead into a firm dough using enough water and knead well.
- Divide the dough into 10 equal parts and roll each portion into a circle of approx. 125 mm. (5″) diameter.
- Cook each one on a non-stick pan till both sides are golden brown.
- Brush each thepla with a little oil and serve hot.
Recipe Source: Karela Theplas