27 September, 2015

Green banana Paratha | Raw banana Paratha |

Posted in : BREAKFAST RECIPES, DIABETIC FRIENDLY RECIPES, INDIAN FLAT BREAD| PARATHA| PARANTHA| on September 27, 2015 by : Divya Suresh Tags: BREAKFAST, diabetic friendly, masala paratha, nutritious, Paratha, Paratha recipe, RAW BANANA, raw banana recipe, Stuffed Paratha

ಬಾಳೇಕಾಯಿ ಪರಾಠಾ |

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.

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.