Monday, September 14, 2020

Bitter Gourd Thepla | Karela Thepla | કારેલાના થેપલા

Bitter gourd skin(Peeled & washed) - 1/3 cup,
Wheat flour - 1 cup,
Gram flour - 1 tbsp,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1 tsp,
Asafoetida - 1/8 tsp,
Peanut oil - 1 tbsp,
Coriander & cumin powder - 1/2 tsp,
Garlic paste - 1/2 tsp,
Coriander leaves (finely chopped) - 1/4 cup,
Salt - to taste,
Warm water - as per need,
Peanut oil - for roasting thepla.

Wash bitter gourd well. Trim top and bottom part. Peel off the skin.

Transfer peeled skin into a bowl. Add salt and mix well. Let it rest covered for 10 minutes.


After 10 minutes, wash well for couple of times. Squeeze out all the water.


In a mixing bowl, add wheat flour followed by bitter gourd skin, chopped coriander leaves, gram flour, salt, asafetida, coriander &cumin powder, red chilli powder, turmeric powder, cumin seeds, peanut oil and garlic paste.

Mix well. Now gradually add warm water and form into semi soft dough. Add 1 tsp oil and knead well for 2 - 3 minutes. Let it rest covered for 10 minutes. Divide prepared dough into 9 equal sized ball.
Roll each part into round with the help of rolling pin using dry flour as per given below image.

Place rolled thepla on hot tawa.

Let it cook for a minute, flip thepla. Apply oil(1/2 tsp) on partially cooked side. Again flip and apply oil(1/2 tsp) on other side.

Roast and flip thepla couple of times until its cooked well. Roast thepla over medium to medium high flame. Repeat the process with remaining dough.

Garlic paste can be skipped.
Adjust amount of spices as per taste.
Water can be replaced with curd in kneading process.
Serve with tea or keri chundo. For chunda recipe, click here.

For video recipe -

Tuesday, July 28, 2020

Shrikhand | Kesar - Elaichi Shrikhand | Thick yogurt Dessert

Yogurt - 2 cup,
Warm milk - 1 tbsp,
Saffron - 1/2 tsp,
Powdered sugar - 1/3 to 1/2 cup,
Cardamom powder - 1/4 tsp,
Almond (finely chopped) - 1 tbsp,
Cashew (finely chopped) - 1 tbsp,
Pistachio (finely chopped) - 1 tbsp,
Raisins - 2 tbsp,
Slivered nuts - for garnishing.

Take a colander and place over a bowl. Now place muslin cloth and add yogurt as per given below image.


Refrigerate for 6 to 8 hours or over night. This process drain out water from yogurt. Refrigeration process will prevent yogurt from turning sour.

After 6 to 8 hours, transfer thick yogurt in a mixing bowl from muslin cloth.


In a small bowl, add warm milk followed by saffron strands. Mix well and set aside for 10 minutes.

Now whisk prepared thick yogurt well till it gets semi smooth texture.

Now sift in powdered sugar and whisk well again.


Now add prepared milk and saffron mixture. Again mix well.


Now add cardamom powder followed with almond, cashew, pistachio and raisins.

Give it a good mix. Transfer into an airtight glass container. Refrigerate for 4 - 5 hours for better color and texture. This process allows saffron to release its flavour as well as color in shrikhand. Garnish with any slivered nuts of your choice. Serve chill.


Adjust amount of ingredients as per taste.
Amount of sugar is depends on sourness and thickness of yogurt.
Yogurt should be fresh and not sour in taste.
For plain shrikhand, omit saffron, cardamom and all nuts.

For video recipe -