Karela Paratha

35 mins
Prep: 20 mins | Cook: 15 mins

Ingredients

 For dough

  • 1 ½ cup. Whole wheat flour
  • Salt to taste
  • Water as required
  • 1 tsp Ghee / olive oil

For filling

  • 1 medium sized Bitter Gourd- washed, peeled, finely chopped and mix with 1 tsp of salt
  • 2 tbspMashed potatoes (optional)
  • Salt to taste
  • ¼ tsp. Garam masala powder
  • 1 tsp Cumin seeds
  • 1-2 green chilies finely chopped
  • 1 tbspCoriander powder
  • ¼ tsp Turmeric powder
  • ½ cup Onions finely chopped
  • ½ tsp Ginger-garlic paste
  • ½ cup dry coconut- grated

Karela filling preparation

  • Squeeze the excess moisture and bitterness from the chopped & salted karela. Keep aside.
  • Heat oil in a pan and add cumin seeds, green chilies, onions, ginger-garlic paste and the grated coconut. Fry till fragrant and golden brown. Add salt, turmeric, coriander, garam masala.
  • Now add the squeeze dried karela and continue to cook till the karela is cooked. Adda tbsp. of mashed potatoes for binding(optional).

Paratha Preparation

  • Make the dough for parathas, by mixing wheat flour, oil, salt and water. Knead the dough to form smooth dough.
  • Roll out two small balls of dough into small circular rotis and sandwich the filling in between and roll out the paratha. Repeat this to make more parathas.
  • Roast on both sides on a tava and serve hot.
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