Sanjeev Kapoor Khazana 's video: Karela Parantha Paratha Recipes SameSabziNewAvtaar Sanjeev Kapoor Khazana

It’s time to give the by transforming the bitter Karela into something extraordinary- 'Karela Paranthas.' This is hands down one of the easiest and tastiest ways to sneak karela into your diet! KARELA PARANTHA Ingredients 3-4 bittergourd (karela) ½ lemon Salt to taste ¼ tsp Tata Sampann Turmeric Powder Tomato chutney 2-3 medium tomatoes, finely chopped 1 tbsp mustard oil 1 tsp panch phoran 2-3 green chillies, chopped Salt to taste ½ tsp Tata Sampann Turmeric Powder 1½ tsps red chilli powder 1 tsp cumin powder ¼ cup sugar ½ tsp roasted cumin powder 1 tbsp chopped fresh coriander leaves Dough 1½ cups whole wheat flour + for dusting Salt to taste ½ tsp red chilli powder ¼ tsp garam masala powder ½ tsp coriander powder 1 tbsp chopped fresh oriander leaves 2 tsps oil Ghee for applying Method 1. Grate the bitter gourd into a bowl, squeeze the juice of lemon, add salt and Tata Sampann Turmeric Powder and mix well. Set aside for 10 minutes. 2. Meanwhile, to make the tomato chutney, heat mustard oil in a non-stick pan. 3. Add panch phoran and let the seeds splutter. Add green chillies and sauté for a few seconds. Add tomatoes and salt and mix well. Cook till the mixture turns soft and pulpy. 4. Add Tata Sampann Turmeric Powder, red chilli powder and cumin powder and mix well. Cook for 1 minute. 5. Add sugar and mix well. Cook till the sugar melts and the mixture thickens slightly. Add roasted cumin powder and mix 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 whole wheat flour in a large bowl. Add the grated bitter gourd, salt, red chilli powder, garam masala powder, coriander powder, coriander leaves, and oil and mix well. Add ½ cup water and knead to a soft dough. Set aside for 10 minutes. 9. To make the parantha, take a small portion of the dough and shape it into a ball and slightly flatten it. 10. Dust some whole wheat flour on a worktop, place the dough ball on it and roll it into a disc. Apply some ghee and dust a little whole wheat flour on top. Fold the disc in half and then fold again to make a triangle. Roll it into a triangular parantha. 11. Heat a non-stick tawa. Place the parantha on it and cook for 2-3 minutes. Flip, apply some ghee and cook the other side for 1-2 minutes. Flip again and apply some ghee on top and cook for a few seconds. 12. Serve warm with the prepared tomato chutney. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Get Certified on Sanjeev Kapoor Academy : https://www.sanjeevkapooracademy.com/ To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor Instagram : https://www.instagram.com/sanjeevkapoor sanjeev kapoor sanjeev kapoor recipe sanjeev kapoor recipes khana khazana chef sanjeev kapoor khana khazana recipes masterchef sanjeev kapoor indian recipes master chef indian food recipes karela parantha karela parantha recipe how to make karela parantha karela ka parantha karela recipe karela ki recipes easy karela recipe quick karela recipe karela simple recipe boring vegetables karela sabzi bitter gourd recipes bitter gourd parantha