Karela Theplas by Tarla Dalal

Karela Theplas  by Tarla Dalal 

 

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

Ingredients

1 cup whole wheat flour (gehun ka atta)
1/4 cup bajra (black millet) flour
1/2 cup bitter gourd (karela) peels , finely chopped
1/2 tsp finely chopped 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

Other Ingredients oil for cooking

Method

1. Combine all the ingredients in a bowl and knead into a firm dough using enough water and knead well.
2. Divide the dough into 10 equal parts and roll each portion into a circle of approx. 125 mm. (5") diameter.
3. Cook each thepla using a little oil on a non-stick pan till both sides turn golden brown in colour.
4. Serve hot.

 Read more about this recipe click this link

http://www.tarladalal.com/Karela-Theplas-4208r