Karela Thepla Recipe – Bitter Gourd Indian Flatbread
Course: Lunch
Cuisine: Indian
Diet: Diabetic Friendly
Servings: 4
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Overview
Karela Thepla is a nutritious and delicious Indian flatbread made with whole wheat flour, gram flour (besan), and the unique, bitter flavor of karela (bitter gourd). This dish is not only packed with flavors but also comes with numerous health benefits, especially for those managing their blood sugar levels, making it a perfect diabetic-friendly recipe. The addition of spices like turmeric, cumin, and ajwain further enhance the taste, while the melt-in-your-mouth texture from ghee and butter makes it irresistible. Typically served with refreshing tomato, onion, and cucumber raita, and tangy aam ka achaar (mango pickle), Karela Thepla is a wholesome meal for lunch or breakfast.
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 |
| Green Chilies (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 (melted) | 2 tablespoons |
Nutritional Information (Per Serving – Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 30 g |
| Protein | 6 g |
| Fat | 9 g |
| Fiber | 4 g |
| Sodium | 150 mg |
| Sugars | 2 g |
Instructions
-
Prepare the dough
Begin by taking a large mixing bowl and combine whole wheat flour, gram flour (besan), grated karela (bitter gourd), ajwain (carom seeds), turmeric powder, red chili powder, cumin powder, green chili paste, and freshly grated ginger. Mix the ingredients well using a spoon or fork. The mixture should be well combined, with the bitter gourd evenly distributed. -
Knead the dough
Gradually add lukewarm water to the dry ingredients, a little at a time, and knead to form a soft, smooth dough. The dough should not be too sticky or too dry, so adjust the water accordingly. Once the dough reaches the right consistency, cover it with a damp cloth and let it rest for 10 minutes. -
Roll out the Theplas
After the dough has rested, divide it into small, lemon-sized portions. Take one portion and roll it between your palms to form a smooth ball. On a flat, lightly floured surface, roll out the dough into a thin circle, about 6-8 inches in diameter. Be gentle while rolling to ensure the thepla doesn’t tear. If necessary, dust with a little flour to prevent sticking. -
Cook the Thepla
Heat a tawa (flat griddle) over medium heat. Once the tawa is hot, place the rolled-out thepla onto it. Let it cook for a few seconds until small bubbles start to appear on the surface. Flip the thepla using tongs or a spatula, and cook the other side until golden brown spots start to form. -
Add ghee and butter
Brush a little ghee or oil on the cooked side of the thepla. Flip it again and repeat the process on the other side, brushing with melted butter. Roast the thepla on both sides until it turns golden and slightly crispy. -
Serve hot
Transfer the thepla to a serving plate. Serve hot with a side of Tomato Onion Cucumber Raita and Aam Ka Achaar for a flavorful, healthy meal.
Serving Suggestions
Karela Thepla can be served as a light lunch or breakfast, perfect for those seeking a diabetic-friendly, high-fiber option. Pair it with refreshing raita to cool down the heat from the spices, or enjoy it with tangy mango pickle (aam ka achaar) to add a burst of flavor. You can also serve it alongside a fresh salad for an extra dose of vitamins and minerals. For a more indulgent meal, add a dollop of curd or yogurt.
Tips and Variations
- For extra crunch: Add some finely chopped onions or even methi (fenugreek leaves) to the dough for more texture and flavor.
- Make it vegan: Use oil instead of ghee and butter to keep the recipe completely plant-based.
- Adjust bitterness: If you find the karela too bitter, you can lightly salt the grated karela and let it sit for 5-10 minutes to draw out some of the bitterness. Then, squeeze out the excess water before adding it to the dough mixture.
- Store leftovers: If you have leftover theplas, wrap them in a clean kitchen towel and store them in an airtight container. They will stay fresh for up to 2 days at room temperature or can be refrigerated for up to 3 days. Reheat them on a tawa before serving.
This Karela Thepla recipe is a wonderful way to incorporate the health benefits of bitter gourd into your diet without sacrificing flavor. Its unique blend of spices and earthy flavors makes it a wholesome, satisfying meal for any time of the day.
