3 February, 2024

Hyacinth beans/Avarekalu Paratha| VIDEO

Posted in : BREAKFAST RECIPES, DIABETIC FRIENDLY RECIPES, INDIAN FLAT BREAD| PARATHA| PARANTHA| on February 3, 2024 by : Divya Suresh Tags: AVAREKALU, avarekayi, avrekalu, avrekayi, BREAKFAST, coriander leaves, diabetic friendly, healthy, home made, hyacinth beans, nutritious, Paratha, Stuffed Paratha, wheat flour, Winter special

I was thinking of making this Paratha since long time, but we don’t get avarekayi in Gurgaon, rather here nobody knows about this fresh beans, which is a specialty vegetable during winter in Namma Karnataka/Namma Bengaluru

Somehow this time I could get the avarekayi from Bengaluru, so made these Parathas today and trust me it turned to be too yummy. I have put all those ingredients which I thought would go well with the avarekayi and the result I got is extraordinary

I don’t think anybody has yet made this avarekalu Paratha, So I can definitely say that this is my own created, innovated recipe – my own recipe. Very glad to have come up with this recipe

However you can check many other recipes of avarekayi here – avarekalu bisibelebath , avarekayi/hitakavare brinjal huli , avarekayi/hitakavare bele huli , avarekalu huli , avarekayi/hitakavare sihi huggi , avarekalu masala dosay/dosa , avarekayi/hitakavare tarakari melogara , avarekalu akki rotti (just replace peas to avarekalu), avarekalu shavige idly and you should also definitely check these two categories on my blog – bhogi habba Platter & Shankranti Platter

Below, at the end of this recipe, you can check a detailed video demonstration of this recipe as well or you can just click this link – Avarekalu Paratha video

Ingredients : measuring cup used – 250 ml

For the outer layer :

Whole wheat flour – 2 cups
Ground oats – 1&1/2 tbsp
Flax seeds powder – 1 tbsp
Salt – to taste
Water – slightly less than 3/4 cup (adjust)

Knead into the dough –

Gather together all the first 4 ingredients, combine well, knead into a soft stiff dough by adding water little at a time, knead well, cover and let it rest until we prepare the stuffing. Then divide into equal portions

For stuffing :

Fresh tender avarekalu – 2 cups
Coriander leaves – 2 fist full
Green chili – 4 (adjust)
Cumin seeds – 1 tbsp
Black pepper powder – 1/4 tsp
Fennel seeds – 1 tsp
Rock salt – 1 tsp

Others :

Turmeric powder – 1/2 tsp
Red chili Powder – 3/4 tsp
Pomegranate seeds powder – 3/4 tsp
Cumin seeds powder – 1 tsp
Coriander seeds powder – 3/4 tsp

PROCEDURE :

Rinse well and cook the avarekalu/hyacinth beans in enough water until soft and allow it to cool down completely
Now in a mixie jar put all the other ingredients listed from 2 to 7 below the heading “for stuffing” and grind into a paste, to that add cooked avarekalu and grind everything again, keep it slightly coarse, do not make it into a fine paste

Transfer it into a bowl, divide into equal portions

Take a portion of the dough, flatten it a little, place a portion of stuffing and seal it properly from allover
Roll into a slightly think circle by dusting with wheat flour

Roast on both the sides until roasted/cooked on a heated tawa by smearing little oil. Repeat the procedure with the remaining dough and serve with an accompaniment of your choice.

You can pair this paratha along with curd, raita, subji etc. Today I have paired this paratha along with Banana rasayana/balehannina rasayana, which is a south Indian special preparation using bananas