How to prepare raw banana paratha recipe
Ingredients:
- Wheat Flour – 2 cups
- Raw Bananas – 2
- Green Chilies – 2
- Ginger – a small piece
- Cumin Seeds – ¼ teaspoon
- Curry Leaves – a few
- Coriander Leaves – a few
- Grated Coconut – 2 tablespoons
- Butter – 1 tablespoon
- Oil and Salt – as required
Cooking Method:
In a wide bowl, add wheat flour, butter, and the required amount of salt. Mix well. Then, little by little, add water and knead the dough until it becomes soft. Apply a little oil over it, cover, and set aside for 20 minutes.
In a vessel, pour three cups of water and add the raw bananas cut in half. Cook on medium flame until done. Once cooked, turn off the stove and transfer the bananas onto a plate to cool. After they cool down completely, peel the skin and grate them finely.
Remove the seeds from the green chilies and chop them finely. Peel the ginger and grate it. Chop curry leaves and coriander leaves finely. Heat a little oil in a pan. Once hot, add cumin seeds. When they crackle, add green chilies, ginger, coriander leaves, and curry leaves. Sauté well. Then add grated coconut, grated raw banana, and the required amount of salt. Mix well and remove from heat.
Make small balls out of the kneaded wheat dough. Roll them out into small chapatis. Place one tablespoon of the prepared raw banana mixture in the center of each chapati. Fold it like a pouch, then gently flatten and roll it into a round paratha, dusting with a little wheat flour if needed.
Heat a tawa (griddle) well. Place the paratha on the hot tawa. Drizzle a little oil or ghee and cook until golden brown on both sides.
Keep the parathas covered with a clean white cloth until serving. Before serving, cut them into semicircles or triangles and serve hot with vegetable curry or curd.