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
Process
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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