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 -

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