Karela Thepla Recipe - Bitter Gourd Indian Flat Bread
Karela Thepla, a simple and easy to make recipe that is made in almost all the Gujarati households. Serve this tasty thepla along with any curry or a raita and achaar.
A quintessential Indian flat bread that belongs to Gujarati cuisine is made with wheat flour, gram flour and is flavoured with various additional ingredients like Fenugreek, Spinach, Beetroot, Bitter gourd etc. Theplas made with grated bitter gourd is ideal breakfast option for weight watchers and also is a diabetic friendly dish.
Thepla is typically eaten with pickles and is a common breakfast in Gujarat and also a favourite travel/journey food. Thepla resembles Indian paratha a lot but is thin and made with minimum oil or butter unlike those ghee drenched Punjabi parathas.
If you like this recipe, you can also try other Thepla Recipes such as
- 1 cup Whole Wheat Flour
- 1/2 cup Gram flour (besan)
- 2 to 3 tablespoons Karela (Bitter Gourd/ Pavakkai) , grated
- 1 teaspoon Ajwain (Carom seeds)
- 1 inch Ginger , grated
- 2 Green Chillies , ground to paste
- Salt , to taste
- 1/2 teaspoon Red chilli powder
- 1/2 teaspoon Cumin powder (Jeera)
- 1 teaspoon Turmeric powder (Haldi)
- 1-1/2 teaspoons Ghee , or oil
- 1/2 cup Lukewarm Water
- 2 tablespoons Butter , melted
How to make Karela Thepla Recipe - Bitter Gourd Indian Flat Bread
To begin making the Karela Thepla Recipe, in a large mixing bowl, add wheat flour and besan along with grated karela, ajwain, turmeric, red chili powder, cumin powder, green chili paste, ginger paste, ghee/oil and mix well with a spoon or fork.
Now slowly add warm water and knead the flour mix to make a soft dough.
Heat a flat bottomed tawa and meanwhile prepare the theplas. Pinch a lemon sized ball from the dough and roll out to make a thin roti on the dusted floor.
Once the tawa is hot, place the thepla on the tawa and dry roast it from both sides.
Now brush some melted butter on both sides of the thepla one by one and roast till golden in colour.
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'