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karela thepla
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5 from 1 vote

Karela Thepla Recipe

Karela thepla - Paratha made with karela peel,grated mango and spices
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Gujarati Cuisine
Keyword: karela peel ka paratha, karela thepla recipe
Servings: 4 person
Author: Anjana Chaturvedi


  • 1.5 cup Whole Wheat Flour / Atta
  • 1/2 cup Gram flour / Besan
  • 1 cup karela peel/karela ka chilka
  • 4 tbsp Raw Mango / Kachcha Aam grated (optional)
  • 1 tbsp Fennel Seeds / Saunf coarsely ground
  • 2 tbsp Red Chilli powder / Laal mirch powder
  • to taste salt
  • 2 tbsp Mustard Oil / Sarso ka tel to add in the dough
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • 2 tsp sesame seeds /til
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped


  • Apply 1/3 tsp salt on the karela/bitter gourd peels and keep aside for 20 minutes.
  • Wash them well with water and chop finely or mince in the chopper.
  • In a bowl add the wheat flour ,gram flour and all the spices and mix well.
  • Now add karela peel, grated raw mango and oil and mix well.
  • Add water and make a medium hard dough .
  • Make equal size balls from the dough.
  • Dust the dough ball with dry flour and roll with a rolling pin and make a thin chapati/tortilla.
  • Put the rolled chapati on medium hot griddle/tawa and dry roast from both sides.
  • Now apply little oil or ghee on both sides and cook by pressing with a spatula till golden spots appear on both sides.
  • Remove from the griddle and serve hot with yogurt ,aloo curry and pickle,