It's time to offer the #SameSabziNewAvatar by changing the bitter Karela into something remarkable- 'Karela Paranthas.' This is by far one of the simplest and tastiest ways to slip karela into your diet plan!

KARELA PARANTHA

Ingredients

3-4 bittergourd (karela).
1/2 lemon.
Salt to taste.
1/4 tsp Tata Sampann Turmeric Powder.
Tomato chutney.
2-3 medium tomatoes, carefully sliced.
1 tablespoon mustard oil.
1 tsp panch phoran.
2-3 green chillies, chopped.
Salt to taste.
1/2 tsp Tata Sampann Turmeric Powder.
1 1/2 tsps red chilli powder.
1 tsp cumin powder.
1/4 cup sugar.
1/2 tsp roasted cumin powder.
1 tablespoon sliced fresh coriander leaves.
Dough.
1 1/2 cups entire wheat flour + for dusting.
Salt to taste.
1/2 tsp red chilli powder.
1/4 tsp garam masala powder.
1/2 tsp coriander powder.
1 tbsp sliced fresh oriander leaves.
2 tsps oil.
Ghee for applying.

Approach.

1. Grate the bitter gourd into a bowl, squeeze the juice of lemon, include salt and Tata Sampann Turmeric Powder and blend well. Reserve for 10 minutes.
2. Meanwhile, to make the tomato chutney, heat mustard oil in a non-stick pan.
3. Include panch phoran and let the seeds splutter. Add green chillies and sauté for a couple of seconds. Include tomatoes and salt and blend well. Prepare till the mix turns soft and pulpy.
4. Include Tata Sampann Turmeric Powder, red chilli powder and cumin powder and blend well. Cook for 1 minute.
5. Sugarcoat and mix well. Prepare till the sugar melts and the mixture thickens slightly. Include roasted cumin powder and blend well.
6. Add coriander leaves and take the pan off the heat.
7. Transfer the grated bitter gourd in a muslin cloth and squeeze the excess water. Take some water in another bowl and wash the bitter gourd thoroughly for 2-3 times. Squeeze the excess water.
8. To make the dough, take entire wheat flour in a large bowl. Include the grated bitter gourd, salt, red chilli powder, garam masala powder, coriander powder, coriander leaves, and oil and blend well. Include 1/2 cup water and knead to a soft dough. Reserve for 10 minutes.
9. To make the parantha, take a small part of the dough and shape it into a ball and a little flatten it.
10. Dust some entire wheat flour on a worktop, position the dough ball on it and roll it into a disc. Apply some ghee and dust a little entire wheat flour on top. Fold the disc in half and after that fold once again to make a triangle. Roll it into a triangular parantha.
11. Heat a non-stick tawa. Location the parantha on it and prepare for 2-3 minutes. Flip, apply some ghee and prepare the other side for 1-2 minutes. Flip once again and apply some ghee on top and cook for a few seconds.
12. Serve warm with the prepared tomato chutney.

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