Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.
The Best Fruit: Bananas
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 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.
See below for the delicious recipe.
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Serves 3 people
- 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 teaspoon turmeric powder
- 1/4 teaspoon garam masala powder
- 1/4 teaspoon coriander powder
- 1/4 teaspoon sugar
- 1/4 teaspoon carom seeds
- 1/2 teaspoon salt, or as per taste, for the stuffing
- 4 cups wheat flour, for the dough
- 1 tsp oil, for the dough
- 1/4 teaspoon salt, for the dough
- 1 teaspoon ghee or oil, for making each paratha
- 2-3 tablespoons fresh coriander leaves, finely chopped
- To make the dough, put wheat flour in a large mixing bowl. Add a teaspoon of 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 for up to 3 whistles and simmer for 5 minutes.
- Once the pressure is released 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 the 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 top. Roast a bit on both 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.