HomeBREAKFAST RECIPES GREEN/RAW BANANA PARATHA/KACCHE KELE KA PARATHA/ಬಾಳೇಕಾಯಿ ಪರಾಠಾ
27 September, 2015

GREEN/RAW BANANA PARATHA/KACCHE KELE KA PARATHA/ಬಾಳೇಕಾಯಿ ಪರಾಠಾ

Posted in : BREAKFAST RECIPES, DIABETIC FRIENDLY RECIPES, INDIAN FLAT BREAD| PARATHA| PARANTHA| on by : Divya Suresh Tags: , , , , , , , ,

You can have a look at a wonderful moderation recently done to this recipe, below at the end of this recipe

One of the easiest Paratha stuffed with one more kind of vegetable, ie… raw/green banana/Kachha Kela/balekayi. Yes, raw banana is called as Balekayi in Kannada, of which bale translates to banana and kayi translates to raw

It is a spicy preparation, so can be eaten as such or with plain curds and a piece of jaggery, no need for any spicy accompaniment. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a starch that may help control blood sugar, manage weight and lower blood cholesterol levels.

You may also like to check ⇒ cabbage paratha , Methi paratha , cucumber paratha , Broccoli-aloo-methi paratha , Pink paratha , Peanut paratha , Carrot sweet paratha , Broccoli-methi stuffed methi paratha , Chole/chickpeas paratha , Lachha parantha

Ingredients : measuring cup used – 250 ml
  • Wheat flour – 1 ½ cups
  • Carom seeds/ajwain – 1/2 tsp
  • Salt – 1/2 tsp
  • Water – to knead the dough
For stuffing :
  • Green banana – 4
  • Chopped coriander leaves – 4 tbsp
  • Chopped curry leaves – 2 tbsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Cumin seeds powder – 1 tsp
  • Coriander seeds powder – 1 tsp
  • Carom/ajwain/om seeds – 1/2 tsp
  • Garam masala powder – 1/2 tsp
  • Salt to taste – 1/2 tsp
PROCEDURE :
  • Mix the wheat flour, ajwain, salt and knead into a soft, stiff dough using required water, knead the dough well, cover and set aside
  • Cut both the ends of banana, Place them on a plate or container, sprinkle some water and cook until soft (in my cooker it takes only one whistle to get the bananas cooked), remove from the heat and allow it to cool completely
  • Once cooled, Peel/remove the skin and grate it using a grater with big wholes to get it mashed completely
  • Now add all the other stuffs listed under the heading “for stuffing” and combine everything well and divide into equal portions
  • Pinch a portion of the dough and stuff the banana mixture into the dough cover properly and roll it by dusting with flour
  • Roast the paratha on both the sides by smearing little oil or ghee, I have put oil. Serve hot as such or with curd or with any accompaniment of your choice

Sometimes just a small twist in the recipe, makes that dish taste too good. Today as I was running out of carom seeds/ajwain, thought instantly, plucked some fresh ajwain leaves from the plant, chopped them very finely and added to the flour. The paratha turned out to be very aromatic.

Below you can check some more recipes posted here on my blog –