Adapted from Tarla Dalal's recipe for diabetics (karela and one of its many health benefits), this is a very healthy breakfast option. It uses the grated skin of karela actually, so the next time you are making stuffed karelas , dont throw the peel away! I used plain atta but you can add nachni/makki/bajra atta also to make this more nutritious
Ingredients (makes 6-8 theplas)
Grated peel of 4-5 karelas,about 3/4 of a cup (use a fine grater to peel the karelas)
2 green chillies, finely chopped
1 teaspoon powdered saunf
1/2 teaspoon haldi
1 teaspoon garlic paste
Salt to taste
1 tablespoon curd
2 tablespoons besan
3 cups atta
1 onion, finely chopped
1 tablespoon oil (I used olive oil)
Water for kneading the dough
Oil for cooking
1. Mix in all the ingredients with the atta and leave for 10-15 minutes
2. Then add the water and knead into a tight dough
3. Divide into small balls and roll out into thin chappatis
4. Cook on a tawa with little oil
5. Serve with curd/chutney - these can be kept in the refrigerator and eaten later (if they last :)
Ingredients (makes 6-8 theplas)
Grated peel of 4-5 karelas,about 3/4 of a cup (use a fine grater to peel the karelas)
2 green chillies, finely chopped
1 teaspoon powdered saunf
1/2 teaspoon haldi
1 teaspoon garlic paste
Salt to taste
1 tablespoon curd
2 tablespoons besan
3 cups atta
1 onion, finely chopped
1 tablespoon oil (I used olive oil)
Water for kneading the dough
Oil for cooking
1. Mix in all the ingredients with the atta and leave for 10-15 minutes
2. Then add the water and knead into a tight dough
3. Divide into small balls and roll out into thin chappatis
4. Cook on a tawa with little oil
5. Serve with curd/chutney - these can be kept in the refrigerator and eaten later (if they last :)
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