Karela Paratha Recipe (Indian Bitter Gourd Paratha)

Ingredients

• 1 cup whole wheat flour (gehun ka atta)
• 1 tbsp oil
• salt (namak) to taste
• 1/2 cup grated bitter gourd (karela)
• 1 tsp cumin seeds (jeera)
• 1/4 cup finely chopped onion
• 1 tsp finely chopped green chillies
• 1/2 tsp ginger (adrak) paste
• 1/2 tsp garlic (lehsun) paste
• 1/2 cup boiled, peeled and boiled and mashed potatoes
• 1 tsp lemon juice
• salt (namak) to taste
• whole wheat flour (gehun ka atta) for rolling
• 7 tsp oil for cooking
• fresh dahi (curd)

Steps

1. To make karela paratha, combine all the ingredients in a deep bowl and knead into a semi soft dough using approx. 5 tbsp water. Keep aside.
2. Divide the dough into 7 equal portions.
3. Combine the karela and little salt in a deep bowl and mix well, cover and keep aside for 10 minutes.
4. After 10 minutes squeeze out all the excess water by pressing it between your palms.
5. Heat the oil in a broad non-stick pan and add the cumin seeds.
6. When the seeds crackle, add the onions, green chillies, ginger paste, garlic paste and sauté on a medium flame for 30 seconds.
7. Add the karela and cook on medium flame for 2 minutes.
8. Add the mashed potatoes, lemon juice and salt, mix well and cook on medium flame for 2 minutes.
9. Divide the karela stuffing into 7 equal portions and keep aside.
10. To make the karela paratha, roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
11. Put a portion of stuffing in the center of the rolled roti. Bring together all the sides in the center and seal tightly.
12. Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
13. Heat a non-stick tava (griddle) and place the rolled paratha.
14. Cook the paratha using a little oil till golden brown spots appear on both the sides.
15. Repeat steps 1 to 5 to make 6 more parathas.
16. Serve karela paratha immediately with fresh curds.