Craving a healthy and delicious twist on the classic Indian flatbread? Look no further than raw banana parathas! These savory delights offer a unique blend of flavors and textures, boasting the subtly sweet taste of raw banana perfectly complemented by aromatic spices. Unlike traditional parathas, this recipe utilizes raw, unripe bananas, adding a nutritious boost packed with fiber and essential nutrients. This makes them a guilt-free indulgence, perfect for breakfast, lunch, or a satisfying snack. Forget the heavy, oily versions – these parathas are surprisingly light and easy to digest.
Ready to embark on a culinary journey? This simple recipe guides you through each step, from preparing the dough to achieving perfectly golden-brown, flaky parathas. Get ready to experience the delightful combination of soft, chewy banana and crispy, flavorful exterior. Let’s dive into the detailed, step-by-step instructions and create these wholesome and irresistible raw banana parathas together!
Tools Needed
- Pot/Cooker
- Pan
- Rolling Pin
Ingredients
- Raw Bananas: 1 kg
- Potatoes: 4
- Turmeric
- Salt
- Red Chili Powder
- Coriander Powder
- Green Chilies: 2 tsp
- Coriander Leaves (optional)
- Onions (optional)
- Wheat Flour
- Mustard Oil/Ghee
- Celery (optional)
Step-by-Step Instructions
Step 1. Prepare the Filling
- Boil 1 kg of raw bananas and 4 potatoes with turmeric to prevent discoloration. You can use a cooker.
- Once boiled and cooled, peel and mash the bananas and potatoes.
- Add salt, red chili powder, coriander powder, green chilies, and optional coriander and onions to the mashed mixture.
Step 2. Make the Dough
- In a separate bowl, mix wheat flour with mustard oil (or ghee).
- Combine the mashed banana-potato mixture with the flour mixture. Add celery as desired. Knead into a dough without adding water.
Step 3. Roll and Cook the Parathas
- Roll out the dough into flat circles like rotis.
- Cook the parathas on a pan over medium heat, applying oil or ghee after partially cooking each side.
Step 4. Serve
- Serve hot.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Adding turmeric while boiling prevents the bananas from turning black.
- The dough is kneaded using the moisture from the potatoes and bananas; no extra water is needed.
- You can make different types of parathas, such as layered parathas.
- Cooking the parathas with regular oil or ghee on a low flame prevents burning and is healthier.
Nutrition
- N/A
FAQs
1. Can I use ripe bananas instead of raw bananas?
No, ripe bananas are too sweet and soft. Raw, green bananas are essential for the right texture and subtle sweetness in this recipe.
2. How do I store leftover parathas?
Store leftover parathas in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat gently in a pan or microwave before serving.
3. Can I adjust the spices to my liking?
Absolutely! Feel free to adjust the amount of spices according to your preference. You can also add other spices like cumin or coriander seeds for a different flavor profile.
These healthy raw banana parathas offer a delicious and nutritious alternative to traditional flatbreads. Enjoy the satisfying flavor and texture, knowing you're indulging in a wholesome and easy-to-make meal. So, gather your ingredients and start creating these flavorful parathas today!