Stuffed Karela Paratha

Paratha stuffed with bitter gourd peel and Indian spices

Karela /bitter gourd is a summer special vegetable though now all the vegetables are available in all seasons but seasonal vegetable taste best. As the Bitter gourd taste slightly bitter so many people dislike having it but there are so many who loves karela in any form either it is Bharwa karela , karela kachri or Achari karela sabzi .

I am a big fan of karela and loves it in any form ,the peel of karela also have a lot of nutrients so I never throw the karela peel ,either I stuff it in the karela or make karela peel poori ,karela bhajiya .

Few days back I made this delicious –Stuffed tangy karela and the left over karela peel was used to make this stuffed karela partha and every one at home just loved it.

karela

paratha stuffed with bitter gourd peel ,raw mango,fennel and few Indian spices

• CourseRoti,paratha,poori ,Breads
• CuisineNorth Indian Cuisine

Servings	Prep Time
4person	10minute

Cook Time

15minutes

Servings Prep Time 4person 10minute

Cook Time 15minutes

Ingredients

• 2.5cup Wheat Flour / Atta
• 2tsp Cooking Oil
• 1/2tsp Salt / Namak

Stuffing

• 1.5cup karela peel/karela ka chilka
• 2tbsp Raw mangograted
• 1tbsp fennel seeds/saunfcrushed
• 1.5tsp Red chili powder
• 2tsp Coriander powder
• 2tbsp Fresh Coriander / Cilantro / Hara DhaniyaChopped

Instructions

1. In a bowl add wheat flour,salt and oil and mix it well
2. Add water in it and make a soft dough.
3. Apply little salt in the karela peel and keep aside for 15 minutes.
4. Wash the karela peel with enough water and then squeeze the water completely.
5. Heat oil in a pan and add fennel seeds and stir.
6. Now add the grated raw mango and bitter gourd peel and stir for a minute.
7. Add chili powder and coriander powder and mix it well.
8. Add chopped coriander and mix and then let it cool down and come to room temperature.
9. Make equal size balls from the dough and keep aside.
10. Take a dough bowl ,flatten it slightly and stuff with 1.5 tbsp of stuffing.
11. Close it again to make a neat ball.
12. Dust the stuffed dough ball with some dry flour and then roll to make a medium thick paratha/ disc.
13. Put the rolled paratha on a hot griddle and cook from both sides.
14. Then apply little oil and then cook till golden spot appear on both the sides.
15. Remove from the griddle and serve hot.

Recipe Notes

Serving suggestions- Best served with Aam Ki launji and Aloo tamatar ki sabzi

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Posted in: Indian Cook