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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Karela Masala Roti Recipe - North Indian Vegan Dinner | CraftMyMeals

Instructions

1
Prepare the Bitter Gourd (30-minute inactive time)
- Wash the bitter gourds thoroughly. Lightly scrape the bumpy outer skin with a peeler, but do not peel it completely.
- Cut off the ends, slit each gourd lengthwise, and use a spoon to scoop out the seeds and white pith.
- Chop the karela into 1/2-inch thick, half-moon slices.
- Place the chopped karela in a bowl, add 1 tsp of salt, and toss well to coat. Set aside for 30 minutes. This process, called maceration, draws out the bitter juices.
- After 30 minutes, take handfuls of the karela and squeeze firmly to press out as much liquid as possible. Discard the bitter juice.
2
Sauté the Bitter Gourd
- Heat 2 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
- Add the squeezed bitter gourd pieces and sauté for 10-12 minutes, stirring occasionally, until they are tender and have golden-brown spots.
- Once cooked, remove the karela from the pan and set aside on a plate.
3
Prepare the Masala Base
- In the same pan, add the remaining 1 tbsp of oil. Once hot, add the jeera (cumin seeds) and let them sizzle and become fragrant, about 30 seconds.
- Add the finely chopped onions and sauté for 6-8 minutes until they turn soft and golden brown.
- Add the ginger-garlic paste and slit green chillies. Sauté for another minute until the raw aroma disappears.
4
Cook the Masala
- Add the chopped tomatoes along with 0.5 tsp of salt. Cook for 5-6 minutes, stirring and mashing the tomatoes with your spoon, until they break down and become pulpy.
- Lower the heat and add the turmeric powder, red chilli powder, and coriander powder. Stir well and cook for 1-2 minutes until the spices are fragrant and oil begins to separate from the masala.
5
Combine and Finish
- Return the sautéed bitter gourd pieces to the pan. Gently mix to coat them evenly with the masala.
- Sprinkle the amchur powder, garam masala, and optional jaggery powder over the top. Stir to combine all the flavors.
- Cover the pan and cook on low heat for 3-4 minutes to allow the karela to absorb the flavors of the masala.
- Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.

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.

Karela Masala with Roti

Nutrition per Serving

Recipes in this Meal

1. Karela Masala

Ingredients

2. Roti

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About Karela Masala with Roti

Instructions

Ingredients

Instructions