by Tarla Dalal
Added to 107 cookbooks
This recipe has been viewed 37737 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.
These innovative Karela Thepla make 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.
For a tasty and diabetic friendly breakfast, lunch and dinner menu, check out our collection of Diabetic recipes .
- Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water and knead well.
- Divide the dough into 10 equal portions and roll each portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook them using ¼ tsp of oil, till golden brown spots appear on both the sides.
- Serve immediately.
Nutrient values (Abbrv) per thepla
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