Thursday, December 10, 2009

Bitter Gourd Flatbread/ Karela Paratha

Bitter gourd is a vegetable that is known for its health benefits. However you need to cultivate a taste to enjoy eating it. Thats easier said than done when it comes to kids who naturally prefer chocolates and candies. Bitter gourd is said to be the best kitchen remedy for stomach worms which children are so prone to.

I have attempted to create this recipe with best efforts to retain its nutrients and yet making it palatable for kids. The use of dill which is sweet in taste adds a natural sweetness and aroma to the stuffing. My son readily enjoyed his paratha. Let me know your inputs.

Health Benefits of Bitter Gourd/Karela

Bitter gourd or bitter melon is an excellent source of vitamin A, B1, B2, B3and C. It also contains minerals like magnesium, folic acid, zinc, phosphorous, copper and manganese, and has high dietary fiber. It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.
The medicinal properties of bitter gourd are beneficial in ailments like-

  • blood disorders
  • cholera
  • diabetes mellitus
  • poor stamina levels
  • eye problems
  • hangover
  • poor immunity
  • piles
  • psoriasis
  • respiratory disorders
  • stomach worms and
  • toxemia.
For Stuffing-

1/2 cup grated bitter gourd
1/2 onion minced
5 cloves of garlic minced
1 1/2 tbs grated coconut
1/2 tsp ground cumin
2 sprigs of fresh dill chopped
Freshly ground pepper
Salt to taste
For roti
1cup wheat flour

water to mix
pinch of salt

For stuffing
  • Heat oil in a skillet, add the minced garlic and onions. Saute.
  • Add the bitter gourd, grated coconut, ground cumin, mix, cover and cook.
  • Add salt and freshly ground pepper and stir.
  • Take off the heat and add chopped fresh dill and stir. Your stuffing is ready.

For paratha
  • Roll out 2 rotis. Spread the stuffing evenly on one roti.
  • Place the other roti over it and press the edges firmly.
  • Heat the girdle and fry both sides.
  • Top with ghee or butter and serve hot.

Sending this for Bitter better health challenge.


  1. Mmmm....looks very delicious. I love bitter gourd but none in my family likes it. It's expensive here and can only get at the Chinese supermarket. Great idea to wrap it with paratha. I love paratha. Used to eat a lot back home with dhal curry.

  2. wow, I love bitter gourd and that too as a paratha. Simply Amazzzzzzzzzzzzing

  3. I had to look this up to find out what it is, wow amazing and would love to try this, had never heard of this before your post, thats the great thing about foodbuzz thanks for sharing :)

  4. Wow, roti prata with bitter gourd! What a surprise combo. This kind of bitter gourd is much bitter than the other spices what I usually had. Normally, we use this to make soup to clear out the heaty body.

  5. shirl
    never thought about this before.
    looks great. must trry.


  6. I love parathas. Can never resist one. And I can see that yours are perfect. Look at the texture!

  7. I think I need to quit shying away from these and jump on the bitter gourd bandwagon! This does look good. And if you could get your kid to eat it? I'm sold.

  8. that looks really good! I need try this recipe

  9. This bitter gourd looks better than the ones we have here. I like stuffing bittergourd and making soup. It is bitter but I love it! good job babe.

  10. I liked the concept f making a paraanthaa out f bitterguord.None but the DILL/SOWA made me rethink abt the ingredient repeatedly.Throw sm light on the same n its value,dear.Keep enlightening !Its worth it. :)

  11. Never thought of having my favourite vegetable as a paratha!..great thinking

  12. New concept...Very healthy & Delicious but my kids ignore it

  13. Hi Meena,
    Good to see you. Thanks for visiting.

  14. Oh Shirley, This bitter gourd looks different and looks like bitter gourd from Thailand but theirs are in mini size.

  15. cool. shirley i have attached this link to my post

  16. Oh Really it is very nice. It is very useful to control the Diabetics and Kidney desease.

    Kassim. M, Kerala, India

  17. This was very pleasing. So I went ahead, used one karela, one onion but I squeezed out the juice from the karela really well and then followed recipe. I stuffed it in a ball of dough and rolled it out instead of placing it between two chapatis. It has turned out very very well. Another way would be to let the juice remain but knead the dough into the karela mix, so add 1 cup atta to begin with and then see if you need more. I think not. No water while kneading.



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