29 October, 2022

BITTER GOURD PARATHA/KARELE KE PARATHE/ಹಾಗಲಕಾಯಿ ಪರಾಠಾ

Bitter gourd – the key ingredient in today’s dish. Yes making paratha using a bitter vegetable, of which there are not too many appreciators

Trust me, its going to be a finger licking experience for you. So definitely go ahead and make this Paratha without delay.

I like bitter gourd, rather we like bitter gourd very much. Be it in any form, we like it. I make bitter gourd Kootu , bitter gourd huli (yet to share the recipe here) , bitter gourd pulao , bitter gourd tangy curry (How come ! I haven’t shared the recipe of this yet !!) , bitter gourd matwadi palya (made in my own idea) , bitter gourd chutney , bitter gourd kayirasa and soon I shall share one more wonderful recipe called bitter gourd – raw mango tokku/chutney recipe, which is again made in my own idea

Very recently we tasted this paratha in a restaurant. However there is a lot of difference between what I have made and what we ate there. There it was only simple paratha like, they have stuffed finely chopped bitter gourd which was mixed with salt and turmeric powder that’s it and paired the paratha along with aloo tari and banana rasayana, made by putting together banana slices and honey.

But there also it tasted very nice. Then and there only I decided that I’m going to make this as per my idea and to suit our taste, I did and this is the yummiest outcome of it. And couple of times, I also paired this Paratha along with Tari wale aloo Ki subji and banana rasayana – heavenly !

Ingredients : measuring cup used – 200 ml

For the outer layer :

Whole wheat flour – 2 cups
Carom seeds/ajwain – 1 tsp
Salt – 1/2 tsp
Water – 1/2 cup or as needed

For stuffing :

Bitter gourd – 1/2 cup (I did grate the bitter gourd in a grater with big holes)
Salt – 1/2 tsp
Raw mango – 2 tbsp (you can replace it with any sour ingredient like lemon juice, tamarind pulp, mango powder, pomegranate seeds powder etc)
Red chili powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Cumin powder – 1/2 tsp
Coriander seeds powder – 1/2 tbsp
Fennel seeds – 1/2 tsp
Sorghum/Jowar flour – 2 tbsp
Flax seeds Powder – 1 tbsp

PROCEDURE :

Gather all the ingredients listed below the heading ‘for the outer layer’ in a wide bowl/Parath and knead into a soft stiff dough by adding sufficient water. Knead well and divide into equal portions

Now gather all the ingredients listed below the heading ‘for stuffing’ and mix everything well and divide into equal portions

Take a portion of the dough, flatten a little, place a portion of the stuffing in the centre, cover well from all the sides, roll into a circular disc by dusting with flour

Roast the Paratha on both the sides on a heated tawa by smearing little oil, serve hot with an accompaniment of your choice

However I have paired these Karele ke Paranthe along with Peanut – Coriander leaves chutney (shall share the recipe soon) and banana rasayana