Green Banana Paratha (Flat Bread) Recipe
Mouthwatering and Filling Breakfast or Lunch
Bananas are my favorite fruit. You can make a variety of dishes with them. You can't eat them raw (I'm talking about the plantain varieties). Hence, cooking them is essential to make them edible.
Green bananas are high in fiber, vitamins, and resistant starch. They are good for diabetics and those on the Weight Watchers diet. They help with digestion and weight control.
You can easily make these parathas for the breakfast, lunch, or brunch. They are delicious and filling food that doesn't need any special side dish as such. You can serve pickles or curds with hot banana parathas to make the meal exciting.
Here we go to the detailed recipe.
- 2 medium sized or 1 large sized raw banana, I used Nendra banana(plantain) that was half-ripe
- 1 green chili, finely chopped
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala powder
- 1/4 tsp coriander powder
- 1/4 tsp sugar
- 1/4 tsp carom seeds
- 1/2 tsp salt, or as per taste, for the stuffing
- 4 cups wheat flour, for the dough
- 1 tsp oil, for the dough
- 1/4 tsp salt, for the dough
- 1 tsp ghee or oil, for making each paratha
- 2-3 tbsp fresh coriander leaves, finely chopped
Step-By-Step Instructions and Images for Making Raw Banana Paratha
- For making the dough, put wheat flour in a large mixing bowl. Add a teaspoon oil and some salt to it. Mix them.
- Knead together, by adding water little by little to make a smooth and firm dough. Keep covered. Set aside.
- Cut bananas lengthwise to make half. Put them in a cooker container. To keep them moist, sprinkle a few drops of water on them.
- Cook them in a pressure cooker up to 3 whistles and simmer for 5 minutes.
- Once the pressure releases from the cooker naturally, open the lid. Take the bananas out.
- Peel the skin of the bananas when they are warm or cold. Put the pulp in a mixing bowl. Mash it thoroughly.
- Add turmeric powder, salt, chopped green chilies, garam masala powder, carom seeds, coriander powder, sugar, and chopped coriander leaves.
- Mix together to make a spicy filling. Keep aside.
- Divide the dough into six or seven equal portions. Also, divide the stuffing into same number of portions as the dough.
- Take one such portion of the dough. Shape it like a patty. Roll it a little to make a small disc. Place a portion of the stuffing in the center. Bring the edges together and close it.
- Press it to make it flat. Dust it with wheat flour. Roll it along with the stuffing, to make a disc of about 7-8 inch diameter.
- Heat a griddle. Grease it with a few drops of oil or ghee. Place the disc on it. Add a few drops of ghee or oil on the top. Roast a bit both the sides.
- Remove from the griddle. Place it on a serving plate. Serve hot paratha with pickle and curds on the side.
- They are soft, delicious, and filling. Repeat the same for making all the parathas.
Nutritional Information of Raw Banana Paratha
|Serving size: 1|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Carbohydrates 18 g||6%|
|Sugar 0 g|
|Fiber 4 g||16%|
|Protein 4 g||8%|
|Cholesterol 0 mg|
|Sodium 28 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|