Karela is one veggie I havent cooked much since I got married. D absolutely hates karela, so I usually refrain from buying this. Anyways, I bought karelas last week so I could use the peels specially to make these theplas :-). The inspiration for this dish comes from Tarla Dalal's Website but the recipe is tweaked to suit our palates. I served these theplas with a traditional gujarati kela methi nu shaak (Ripe banana fenugreek leaves curry). These karela peel theplas were just as good as the methi or mooli theplas I make.
Ingredients -
3/4 cup Karela Peels finely chopped(peels from 3 medium sized karelas/ bitter gourds)
2 cups wheat flour
1/2 cup bajra flour
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp sesame seeds
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1/4 tsp hing/ asafoetida
2 tbps sugar
1/2 cup chopped cilantro
2-3 tsps ginger- garlic paste
3-4 tbsps yogurt
Oil as needed
Salt to taste
Method -
1. In a bowl, combine all the dry ingredients such as wheat flour, bajra flour, red chilli powder, turmeric powder, sesame seeds, cumin powder, coriander powder, garam masala powder, hing, salt and sugar and mix well.
2. Then add yogurt, karela peels, cilantro, ginger- garlic paste, 2 tbsps oil and knead into a firm dough using enough water.
3. Divide the dough into medium sized balls and roll each dough ball into a circle (like chapati) with the help of your rolling pin.
4. Heat the tava and cook each thepla on both sides till golden brown by drizzling few drops of oil on both sides. Serve hot.
This goes to Nithu's 'Best Out Of Waste' event.
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