Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup atta (Use a fine-milled whole wheat flour for best results.); 1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.); 1 tsp ghee (For the dough, plus extra for brushing (optional).)

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Stuffed Karela Roti Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Prepare the Bitter Gourd (15-20 minutes)
- Wash the bitter gourds thoroughly. Lightly scrape the outer, ridged skin with a peeler or the back of a knife. Do not peel completely.
- Make a lengthwise slit on one side of each gourd, being careful not to cut all the way through.
- Using a small spoon or your finger, gently scoop out the seeds and the soft pith from the inside.
- Rub 0.5 tsp of salt all over the inside and outside of the gourds. Set them aside in a bowl for 15-20 minutes. This process helps draw out the bitter juices.
- After resting, you will see water collected in the bowl. Squeeze each bitter gourd firmly to remove as much of the bitter juice as possible. Pat them dry with a paper towel.
2
Prepare the Stuffing (10-12 minutes)
- Heat 2 tbsp of oil in a pan over medium heat.
- Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
- Add the ginger paste, garlic paste, and chopped green chilies. Sauté for another minute until the raw aroma disappears.
- Reduce the heat to low. Add all the dry spice powders: turmeric, red chili, coriander, cumin, fennel, and amchur powder, along with the remaining 1 tsp of salt.
- Mix everything well and cook the masala for 2-3 minutes, stirring continuously to prevent it from burning. Turn off the heat and let the stuffing cool down completely.
3
Stuff the Bitter Gourds (5 minutes)
- Once the onion-spice mixture has cooled, take each prepared bitter gourd and carefully fill it with the stuffing.
- Press the stuffing in gently but firmly. Avoid overstuffing, as it might spill out during cooking.
4
Cook the Stuffed Karela (15-20 minutes)
- Heat the remaining 4 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium-low heat.
- Carefully arrange the stuffed bitter gourds in a single layer in the pan.
- Cover the pan with a lid and cook on low heat for 15-20 minutes.
- Gently turn the gourds every 4-5 minutes with tongs to ensure they cook evenly on all sides and get a beautiful brown, slightly crisp skin.
- The karela are cooked when they are tender and can be easily pierced with a fork.
5
Garnish and Serve
- Once cooked, sprinkle the garam masala over the top and gently toss.
- Garnish with freshly chopped coriander leaves.
- Serve hot with roti, paratha, or as a side dish with dal and rice.

Ingredients

2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1
Prepare the dough
- In a large mixing bowl, combine the atta and 1 tsp of ghee.
- Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
- Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
- After resting, knead the dough for another minute.
- Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
- Take one dough ball, flatten it, and dip it in dry atta for dusting.
- On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
- Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
- Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
- Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
- Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
- Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
- Once puffed, immediately remove the roti from the heat.
5
Finish and serve
- Brush one side with ghee, if desired, for extra flavor and softness.
- Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
- Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

Bharwa Karela with Roti

Nutrition per Serving

Recipes in this Meal

1. Bharwa Karela

Ingredients

2. Roti

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About Bharwa Karela with Roti

Instructions

Ingredients

Instructions