Karela Paratha, Bitter Gourd Paratha
by Tarla Dalal
karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha | karela paratha for diabetics | with 48 amazing images.
healthy stuffed karela paratha is a delicious and nutritious Indian flatbread that is made with a filling of bitter gourd (karela) and potatoes. Learn how to make Indian bitter gourd paratha.
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 bitter gourd is cooked in a flavorful spice mixture that helps to mellow out its bitterness, and the potatoes add a bit of sweetness and creaminess. The Indian bitter gourd paratha is then cooked on a hot griddle until it is golden brown and crispy.
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!
Remove potatoes from the recipe and this becomes a karela paratha for diabetics. Serve karela paratha hot with some curds.
Pro tips to make karela paratha: 1. Always use karela that is firm and not soft. 2. Make sure you squeeze the water from the karela after applying salt very well. 3. Serve these parathas immediately as they taste better.
Enjoy karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha | karela paratha for diabetics | with step by step photos.
Karela Paratha, Bitter Gourd Paratha recipe - How to make Karela Paratha, Bitter Gourd Paratha
Preparation Time: Cooking Time: Total Time:
Makes 7 parathas
For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tbsp oil
salt to taste
For The Karela Stuffing
1/2 cup grated bitter gourd (karela)
1 tsp cumin seeds (jeera)
1/4 cup finely chopped onions
1 tsp finely chopped green chillies
1/2 tsp ginger (adrak) paste
1/2 tsp garlic (lehsun) paste
1/2 cup boiled , peeled and mashed potatoes
1 tsp lemon juice
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
7 tsp oil for cooking
For Serving
fresh curd (dahi)
For the dough
- For the dough
- To make {span class="bold1"}karela paratha{/span}, combine all the ingredients in a deep bowl and knead into a semi soft dough using approx. 5 tbsp water. Keep aside.
- Divide the dough into 7 equal portions.
For the karela stuffing
- For the karela stuffing
- Combine the karela and little salt in a deep bowl and mix well, cover and keep aside for 10 minutes.
- After 10 minutes squeeze out all the excess water by pressing it between your palms.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the onions, green chillies, ginger paste, garlic paste and sauté on a medium flame for 30 seconds.
- Add the karela and cook on medium flame for 2 minutes.
- Add the mashed potatoes, lemon juice and salt, mix well and cook on medium flame for 2 minutes.
- Divide the karela stuffing into 7 equal portions and keep aside.
How to proceed
- How to proceed
- To make the {span class="bold1"}karela paratha{/span}, roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Put a portion of stuffing in the center of the rolled roti. Bring together all the sides in the center 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 place the rolled paratha.
- Cook the paratha using a little oil till golden brown spots appear on both the sides.
- Repeat steps 1 to 5 to make 6 more parathas.
- Serve {span class="bold1"}karela paratha{/span} immediately with fresh curds.
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what is karela paratha made of ?
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for the dough, 3/4 cup whole wheat flour (gehun ka atta), 1 tbsp oil and salt to taste. See below image of list of ingredients for Karela Paratha.
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for the filling, 1/2 cup grated bitter gourd (karela) , 1 tbsp oil , 1 tsp cumin seeds , ¼ cup finely chopped onions , 2 tsp finely chopped green chillies, ½ tsp ginger paste, ½ tsp garlic paste, ½ cup boiled and mashed potatoes, 1 tsp lemon juice and salt to taste. See below image of list of ingredients for Karela Paratha.
how to peel, grate and squeeze karela
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This is karela also knows and bitter gourd and this is how it looks.
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Peel the karelas using a peeler.
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Grate it using a grater.
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Transfer the grated karela in a deep bowl.
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Add little salt.
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Mix well using a spoon.
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Cover with a kid and keep it aside for 10 minutes.
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After 10 minutes squeeze out all the excess water by pressing it between your palms.
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This is how it looks and discard the water.
how to make dough for karela paratha
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To make the dough for karela paratha, take 1 cup whole wheat flour (gehun ka atta) in a deep bowl.
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Add 1 tbsp oil.
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Add salt to taste.
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Add approx. 5 tbsp water as required and knead into a semi-soft dough.
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Cover with a lid and keep the kneaded dough aside.
how to make stuffing for karela paratha
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To make the stuffing for karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha, heat 1 tbsp oil in a deep non-stick pan. If you wish you can add more ghee for taste.
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Once the oil is hot, add 1 tsp cumin seeds (jeera).
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Allow the seeds to crackle, this will take 30 seconds.
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Once the seeds crackle add 1/4 cup finely chopped onions.
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Sauté the onions for 1 to 2 minutes.
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Add 1 tsp finely chopped green chillies.
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Add 1/2 tsp ginger (adrak) paste. If you do not have the paste you can use finely chopped ginger.
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Add 1/2 tsp garlic (lehsun) paste. If you do not have the paste you can use finely chopped garlic.
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Sauté on a medium flame for 30 seconds.
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Add 1/2 cup grated bitter gourd (karela).
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Cook on a medium flame for 2 minutes.
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Add 1/2 cup boiled , peeled and mashed potatoes.
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Add 1 tsp lemon juice.
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Add salt to taste.
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Mix well and cook on a medium flame for 2 minutes.
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The stuffing for karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha is ready.
how to make karela parathas
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Divide the stuffing into 6 equal portions.
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Divide the dough into 6 equal portions.
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Roll a portion of the dough into a circle of 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
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Roll a portion of the stuffing into a ball. Place it in the centre of the rolled dough and press lightly.
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Start pulling the sides to the centre. After pulling all the sides in the centre, pull off the extra dough. Seal tightly and flatten the stuffed dough.
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Start rolling with help of a little flour into a circle of 150 mm. (6”) diameter circle with a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle), place the rolled stuffed karela paratha over it.
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When lightly cooked, flip the paratha.
- Smear 1 tsp oil or ghee over it. Let the karela paratha cook.
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Again flip the aloo paratha and smear more 1 tsp oil or ghee over it and let it cook.
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Cook the karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha on both sides till brown spots appear on both sides and is crisp. Repeat with the remaining dough and stuffing to make more parathas.
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Put on a plate.
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Serve karela paratha recipe | Indian bitter gourd paratha | healthy stuffed karela paratha with fresh homemade curds or lassi and pickle.
tips to make karela paratha
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Always use karela that is firm and not soft.
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Make sure you squeeze the water from the karela after applying salt very well.
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Serve these parathas immediately as they taste better.
| Energy | 140 cal |
| Protein | 2.6 g |
| Carbohydrates | 16.1 g |
| Fiber | 2.7 g |
| Fat | 7.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 77.7 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 10.1 mg |
| Folic Acid | 8.5 mcg |
| Calcium | 14.6 mg |
| Iron | 1 mg |
| Magnesium | 31.5 mg |
| Phosphorus | 77.6 mg |
| Sodium | 4.9 mg |
| Potassium | 100.5 mg |
| Zinc | 0.5 mg |
I liked this recipe as I am a diabetic. The karela did not taste so bitter as I expected. Also i liked the idea of tamarind water which took away all the bitterness. The saunf gave a good flavor.