Raw Banana Parathas Recipe
A great pick for breakfast or lunch, this Raw Banana Parathas is a very tasty dish that everyone would love to have. Richly flavored and with delicious filling, this roti is a great way to treat your loved ones.
Ingredients
| Raw bananas, steamed 3 | ||
| Coriander | 1 Tablespoon, chopped | |
| Mango powder | 1 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Cumin powder | 1 Teaspoon | |
| Salt | To Taste | |
| Green chillies, deseeded and chopped fine 3 | ||
| Red chillie powder 1/2 tsp | ||
| Whole wheat flour | 4 Cup (16 tbs) (For the Dough) | |
| Sour yogurt, optional 1 cup | ||
| Salt | To Taste (For the Dough) | |
| Oil | 2 Teaspoon (For the Dough) | |
Directions
Steam the bananas in their skins.
Leave to cool and peel.
Mash well or grate and mix in the other ingredients For the filling.
Bind well to form a thick dry lining. Knead the flour with the sour yogurt and salt.
Add water, if required, to make a medium soft dough.
Keep for 15 minutes.
Divide the dough into small halls.
Fashion a cup with the hall and put in 1 teaspoon of the filling.
Finch the edges together to, seal and roll it around between your palms to shape into a ball again.
Roll out thick parathas ana dry roast both sides on a hot griddle.
Serve hot with a kadhi and plain salad.
Leave to cool and peel.
Mash well or grate and mix in the other ingredients For the filling.
Bind well to form a thick dry lining. Knead the flour with the sour yogurt and salt.
Add water, if required, to make a medium soft dough.
Keep for 15 minutes.
Divide the dough into small halls.
Fashion a cup with the hall and put in 1 teaspoon of the filling.
Finch the edges together to, seal and roll it around between your palms to shape into a ball again.
Roll out thick parathas ana dry roast both sides on a hot griddle.
Serve hot with a kadhi and plain salad.
Chef
