Raw Banana Stuffed Paratha

Raw Banana has always been an integral part of Jain food. I love all kinds of dishes made out of raw banana. As I had shared with you in my post for kacche kele ki sabji that my mom innovated banana dishes for us and so we never craved for potato.

Raw banana stuffed parathas are my childhood favourite. They simply supplement the aaloo parathas in the food world. My mom always makes green chutney with it but I tried making some cucumber and peanut chutney. The combination was inimitable.

Theses Parathas are easy to make and can be eaten for breakfast or dinner. The magic ingredient Pudhina (fresh mint) to the stuffing along with a dash of garam masala gives the stuffing a new state of flavour.

So here is the method to make these easy yummy parathas.

Raw Banana Stuffed Parathas

Makes - 8 Parathas

Ingredients

For Stuffing

4 Big Raw banana (boiled, peeled and mashed)

1/2 tbsp Oil (to make stuffing)

Salt to taste

2 tbsp Fresh Pudhina leaves (finely chopped)

1 tsp Garam masala

1 tsp Finely chopped Green chillies

1 tsp Jeera

1/2 tsp Amchur powder

Pinch of Hing

Pinch of Haldi(Turmeric)

For Dough

1 1/4th cup Wheat flour

1 tsp Ghee

Pinch of Salt

1 tsp Ajwain

Water to knead dough

Method

• Boil the bananas with peel in a pressure cooker for 2 whistles. Turn off the flame and immediately remove them from cooker else they will soak too much water and become soggy.
• Mash them and keep aside.
• In a pan heat the oil for stuffing. Once the oil is hot add jeera and green chillies. Saute and add chopped pudhina leaves.
• As the pudhina emit nice aroma add the mashed banana, salt, turmeric, garam masala and amchur. Stir well.
• Remove in a separate plate and let the stuffing cool.
• Now take a bowl and knead a soft dough as we make for chapatis. 
• For making the dough, add ghee, salt, ajwain to the wheat flour and knead with the help of water. Let the dough rest for 10 minutes.
• Now make equal sized 8 balls of stuffing as well as the dough.
• Start rolling a dough ball into flat roti about 3 inches in diameter. Use dry wheat flour to coat the dough ball while rolling as we do for normal roti.
• Place a stuffing ball in the centre of the rolled roti and bring together all the ends so as to cover the stuffing in the ball.
• Gently press the stuffed ball. Roll it in the dry flour and roll it with a rolling pin. This has to be done gently else the stuffing will ooze out.
• Roll out a nice medium thick paratha.
• Heat a tawa and place this stuffed paratha onto it to get cooked. When one side is cooked flip it.
• As you see golden spots on the other side apply some oil or ghee and flip the paratha press it gently and cook. Apply oil or ghee on the top side and flip it again. Press gently and cook on high flame. 
• As the parathas turns golden and crisp, it is ready to serve.

Tips: Serve it with curd, ketchup or chutney.

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Till then 

Stay Happy Stay Healthy!