karela paratha
paratha stuffed with bitter gourd peel ,raw mango,fennel and few Indian spices
Servings: 4 person
Ingredients
- 2.5 cup Whole Wheat Flour / Atta
- 2 tsp Cooking Oil
- 1/2 tsp Salt / Namak
Stuffing
- 1.5 cup karela peel/karela ka chilka
- 2 tbsp Raw Mango / Kachcha Aam grated
- 1 tbsp Fennel Seeds / Saunf crushed
- 1.5 tsp Red chili powder
- 2 tsp Coriander Powder / Dhaniya Powder
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya Chopped
Instructions
- In a bowl add wheat flour,salt and oil and mix it well
- Add water in it and make a soft dough.
- Apply little salt in the karela peel and keep aside for 15 minutes.
- Wash the karela peel with enough water and then squeeze the water completely.
- Heat oil in a pan and add fennel seeds and stir.
- Now add the grated raw mango and bitter gourd peel and stir for a minute.
- Add chili powder and coriander powder and mix it well.
- Add chopped coriander and mix and then let it cool down and come to room temperature.
- Make equal size balls from the dough and keep aside.
- Take a dough bowl ,flatten it slightly and stuff with 1.5 tbsp of stuffing.
- Close it again to make a neat ball.
- Dust the stuffed dough ball with some dry flour and then roll to make a medium thick paratha/ disc.
- Put the rolled paratha on a hot griddle and cook from both sides.
- Then apply little oil and then cook till golden spot appear on both the sides.
- Remove from the griddle and serve hot.
Notes
Serving suggestions- Best served with Aam Ki launji and Aloo tamatar ki sabzi