Karela Paratha, Bitter Gourd Paratha
by Tarla Dalal
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Added to 2 cookbooks
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Karela is an ingredient that many people associate with health food or traditional recipes. But, you will be surprised to know that it is a key ingredient in one of Delhi’s popular street foods – the Karela Paratha!
The karela is marinated in tamarind water and then sautéed with onions and spice powders to make this amazing stuffing for whole wheat flour parathas.
Saunf gives the stuffing an attractive aroma and taste, which you are sure to enjoy. The karelas are not peeled and no sugar is added to the stuffing, yet it tastes awesome!
You have to try this Karela Paratha recipe to believe us. Once you do, you will fall in love with it – for it’s tasty, sumptuous and really fabulous in all respects!
Have a go at other yummy parathas like the Aloo Gobhi ke Parathe and Aliv Nutri Paratha .
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
- Combine the karela, tamarind and 1 cup of water in a deep bowl and keep aside for 10 minutes.
- Strain the bitter gourd mixture with a strainer and keep aside.
- Heat the oil in a broad non-stick pan and add the fennel seeds.
- When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes, while stirring continuously.
- Add the bitter gourd, chilli powder, garam masala, salt and ¼ cup water, mix well and cook on a medium flame for 5 minutes while stirring occasionally.
- Add the coriander and mix well.
- Divide the karela stuffing into 7 equal portions and keep aside.
- Divide the dough into 7 equal portions.
- Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Put 1½ tsp of stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a circle of 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha using a little oil till golden brown spots appear on both the sides.
- Repeat steps 3 to 5 to make 6 more parathas.
- Serve immediately with fresh curds.
Nutrient values per paratha
|Vitamin A||147.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||16.3 mg|
|Folic Acid||4.7 mcg|
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