Tuesday, April 15, 2008

Karela Peels Thepla/bittergourd peels flatbread

Dadiji - my grandmother-in-law shared this recipe with me. She also warned me that make sure that nobody is around when you are binding the dough for this thepla. Never announce that it's bittergourd peels thepla. Let people eat it, enjoy it. Never divulge it's the peels of bittergourd otherwise it will be a sensational scandal! ;-) I follow these instructions. My husband enjoys it! :-)

The imperative step in enjoying this thepla, is sprinkling salt generously on the peels, and squeezing the juice.

Kaarela Chhal na Thepla
Bittergourd peels flatbread
Peels of 3 bittergourds
1/2 tsp salt

2 cups wheat flour
1/2 cup besan
1 tsp coriander-cumin seeds powder
1/2 tsp turmeric powder
1/2 tsp chili powder
1 tbsp sesame seeds
1 tsp chopped garlic
2 tbsp chopped coriander leaves/cilantro
salt to taste
1/2 tsp kitchen king masala or Rajwadi garam masala
1 tsp oil


1. Sprinkle salt on the peels and mix them together. Keep aside for 30 minutes.

2. Squeeze all the water from the peels. Wash quickly under water.

3. Mix all the ingredients for the dough.

4. Stir in the peels. Knead to a dough.

5. Cover and keep aside for 15 minutes.

6. Roll into thin rotis.

7. Roast on the griddle adding oil per your preference. Fry till brown spots appear on both the sides.

8. After cooked, store the theplas in an aluminum cooking foil or clean napkin so they remain soft till ready to eat.

9. Serve with yogurt and achar on side.

Note -

1. Dadiji uses Rajwadi Garam masala but I used kitchen king masala as I don't have the Rajwadi garam masala.

2. Look for fresh bittergourds for this recipe.

3. Soak bittergourds and wash nicely before scraping the peels.

4. You can chop the scraped peels if you like.

Chopped Bittergourd for shaak, peels for thepla and seeds for planting.

This post is my entry to Pooja's Vegetable of the week: Bittergourd.


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