Raw Banana & Ajwain Paratha Recipe
Embrace the delightful combination of flavors and textures with this Raw Banana & Ajwain Paratha, a North Indian breakfast classic that marries the wholesome goodness of whole wheat flour with the unique taste of raw bananas and fragrant carom seeds (ajwain). This dish is not only simple to prepare but also a nutritious option, especially for those seeking diabetic-friendly recipes.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 1/2 cups |
| Salt | To taste |
| Raw Bananas (boiled and mashed) | 2 |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Garam Masala Powder | 2 teaspoons |
| Amchur (Dry Mango Powder) | 2 teaspoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Green Chillies (finely chopped) | 2 |
| Sugar | 1 teaspoon |
| Fresh Coriander Leaves (finely chopped) | 2 sprigs |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approximately 150 |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Fat | 2 g |
| Sodium | 100 mg |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 30 |
| Total | 40 |
Servings
| Serving Size | Serves |
|---|---|
| 1 Paratha | 4 |
Instructions
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Prepare the Raw Bananas: Start by boiling the raw bananas in a pressure cooker. Cut each banana into three pieces and remove the edges. Add water and salt, and cook for approximately four whistles. Once done, release the pressure naturally, then peel the bananas and mash them into a smooth paste.
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Mix the Ingredients: In a mixing bowl, combine the mashed bananas with ajwain, garam masala, amchur, coriander powder, turmeric powder, chopped green chillies, sugar, and finely chopped coriander leaves. Mix thoroughly until all the ingredients are well incorporated.
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Knead the Dough: Gradually add whole wheat flour to the banana mixture and knead it into a soft, pliable dough. If the dough is too sticky, sprinkle a little more flour until the desired consistency is achieved. Cover the dough with a damp cloth and let it rest for about 10 minutes.
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Shape the Parathas: Once rested, divide the dough into equal portions, approximately the size of a large lemon. Dust each portion with flour to prevent sticking. Flatten each portion slightly, then roll it out into a circle about 3 inches in diameter.
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Fill the Parathas: Take a rolled-out circle and place a generous amount of the banana filling on one half. Carefully fold the other half over the filling to create a semi-circle. Gently press the edges to seal, ensuring the filling is secure inside. If necessary, use a rolling pin to flatten the sealed paratha carefully, taking care not to make it too thin to avoid spillage of the filling.
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Cook the Parathas: Preheat a skillet over medium heat. Place the rolled paratha onto the skillet and let it cook for about 10 to 15 seconds until the bottom starts to set. Flip the paratha and smear a little oil or ghee on the cooked side. Continue cooking, flipping occasionally, until both sides develop golden brown spots.
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Serve: Once all the parathas are cooked, serve them warm, accompanied by refreshing raita and sweet lime pickle, making for a delightful breakfast that is sure to please.
Indulge in the wholesome goodness of Raw Banana & Ajwain Paratha, a dish that is not only rich in flavor but also packed with nutrients, perfect for starting your day on a healthy note. Enjoy this traditional North Indian recipe and relish the comfort it brings!
