Karela Thepla Recipe – Bitter Gourd Indian Flatbread
A flavorful and nutritious Indian flatbread from Gujarat, the Karela Thepla combines the earthy taste of wheat flour, gram flour, and the bitter essence of karela (bitter gourd) with a blend of aromatic spices. This versatile flatbread is an excellent choice for a healthy breakfast or lunch, especially for those watching their weight or managing diabetes. Enriched with fenugreek, ginger, green chilies, and a few other ingredients, this thepla offers a unique, balanced taste and provides numerous health benefits. Serve it with a side of raita or pickles for a delicious and satisfying meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| Gram Flour (Besan) | 1/2 cup |
| Karela (Bitter Gourd/Pavakkai), grated | 2 to 3 tablespoons |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Ginger (Grated) | 1-inch piece |
| Green Chillies (Ground to Paste) | 2 |
| Salt | To taste |
| Red Chilli Powder | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Ghee or Oil | 1-1/2 teaspoons |
| Lukewarm Water | 1/2 cup |
| Butter (Salted), melted | 2 tablespoons |
Preparation Time:
25 minutes
Cooking Time:
25 minutes
Instructions:
-
Prepare the Dough:
- In a large mixing bowl, combine whole wheat flour and gram flour (besan). Add grated karela, ajwain (carom seeds), turmeric powder, red chili powder, cumin powder, ginger paste, green chili paste, and ghee (or oil). Mix the ingredients well using a spoon or fork to evenly distribute the spices and flavors.
- Slowly add the lukewarm water little by little and knead the mixture into a soft, pliable dough. Ensure the dough is smooth and not too sticky. Cover the dough with a damp cloth and let it rest for 10-15 minutes.
-
Roll the Theplas:
- Heat a flat-bottomed tawa (griddle) or non-stick pan over medium heat. While the tawa heats up, take a lemon-sized ball of the dough and roll it between your palms to form a smooth ball.
- Dust your rolling surface with a little flour and roll the dough ball into a thin, round flatbread (roti). Be gentle while rolling, as the dough may stick slightly due to the moisture from the bitter gourd.
-
Cook the Thepla:
- Once the tawa is hot, place the rolled-out thepla onto it. Allow it to cook on one side for about a minute until small bubbles start to appear.
- Flip the thepla over and cook the other side for another minute. Once both sides are lightly browned, brush melted butter on each side and cook further until golden and crispy. The thepla should be crisp yet soft, with a slight golden-brown color.
-
Serve:
- Remove the cooked thepla from the tawa and transfer it to a serving plate. Continue cooking the remaining theplas, brushing each with butter.
- Serve the hot Karela Thepla with a side of Tomato Onion Cucumber Raita or Aam Ka Achaar (mango pickle) for a delicious, light, and nutritious lunch or breakfast.
Nutritional Information (per serving, approx.):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal (per thepla, approximate) |
| Protein | 3.5 grams |
| Carbohydrates | 18 grams |
| Fiber | 2 grams |
| Fat | 4.5 grams |
| Sodium | 150 mg |
| Sugar | 1 gram |
Health Benefits:
- Diabetic-Friendly: The bitter gourd used in the recipe is known for its blood sugar-lowering properties, making this thepla a good option for diabetics.
- Weight Watchers Delight: Rich in fiber and low in calories, it aids in digestion and helps with weight management.
- Rich in Nutrients: The addition of ginger, turmeric, and fenugreek enhances the dishβs nutritional profile, offering anti-inflammatory and antioxidant benefits.
This Karela Thepla is not just a treat for your taste buds but also a powerhouse of health benefits. A perfect balance of flavors and textures, itβs a dish that combines tradition with modern health-conscious needs. Enjoy this easy-to-make recipe as part of your balanced diet and experience a touch of Gujarati culinary tradition!
