by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 18560 times
The first thing we all can think about karelas is their bitterness. But karela is extremely beneficial for diabetics and one can enjoy it more if you acquire the taste for it. This innovative recipe makes use of the peels of the karela which we usually throw away. Wash and chop the peels into small pieces before adding it to the dough.
- Combine all the ingredients in a bowl and knead into a firm dough using enough water and knead well.
- Divide the dough into 10 equal parts and roll each portion into a circle of approx. 125 mm. (5") diameter.
- Cook each thepla using a little oil on a non-stick pan till both sides turn golden brown in colour.
- Serve hot.
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