Karela Roti

Bitter Melon or Karela known for its bitter taste and for its ability to fight diabetes. Normally I remove the seeds and use this vegetable in juicing, getting all the nutrients. Using it in a bread recipe was a delicious move. You could also fry the bread and make puri’s and serve with dal. I served it with cauliflower and sambar.

5-photo 1-002 Karela peel 3 Karela skins shredded and soaked in salt for about 15 mins

1 cup Bajri flour

1 cup Jowhar flour

1/2 cup whole wheat flour

1 tbsp sooji (semolina)

1tpsp ground flaxmeal ( optional)

2 tbsp besan flour

1 tsp coriander powder

1 tsp ginger powder

1 tsp cayenne powder ( reduce if needed)

Make the dough with all the ingredients in warm water and a pinch of salt.4-photo 1-001

Since this is pretty low in gluten, it make be hard to roll out. You can put the dough balls between plastic wrap to help if needed. 3-photo 4-0012-photo 3 1-photo 2

Published by Zeba@Food For The Soul

My life was nourished and nurtured in the beautiful vale of Kashmir painted with mountains, lakes, running streams and meadows that know no end. Now in another beautiful part of the world in the US, I cook for the love of good healthy food…that feeds the soul. I recreate recipes that shaped my history and culture. For the love of discovering life and all things that speak to you and urge you on to evolve, touches your soul and make your journey through life a fulfilling experience.

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