karela paratha
paratha stuffed with bitter gourd peel ,raw mango,fennel and few Indian spices
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Roti,paratha,poori ,Breads
Cuisine: North Indian Cuisine
Keyword: bitter gourd, karela paratha, stuffed
Servings: 4 person
Author: Anjana Chaturvedi
- 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
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.