Karela Thepla

Karela Thepla

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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 .

Karela Thepla recipe - How to make Karela Thepla

Preparation Time:    Cooking Time:    Total Time:     Makes 10 theplas
Show me for theplas

  1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water and knead well.
  2. 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.
  3. Heat a non-stick tava (griddle) and cook them using ¼ tsp of oil, till golden brown spots appear on both the sides.
  4. Serve immediately.
Nutrient values (Abbrv) per thepla
Energy65 cal
Protein2 g
Carbohydrates11.3 g
Fiber2.1 g
Fat1.6 g
Cholesterol0 mg
Sodium3.2 mg
Click here to view calories for Karela Thepla


Karela Thepla
 on 02 Jul 17 11:40 PM

Tarla Dalal
03 Jul 17 10:48 AM
   Thanks Foodie for the feedback. Happy cooking.
Karela Thepla
 on 16 Oct 15 10:15 AM

Had thought the bitter taste of Karela would really dominate, but it wasn''t so... With a bowl of curds, they were quite palatable. Good recipe for diabetics.