Fruits are a powerhouse of nutrients when it can be savored equally both in its raw and ripe forms. Banana is one such fruit, that has a huge fan following and is a mainstay in every fruit crate around the globe.
It is India that banana is enjoyed in its raw form and is an ingredient in many delectable recipes.
For cooking raw banana there are various ways, it can be steamed, boiled, stir-fried, batter-fried, deep-fried, mashed and curried, and also be used as a stuffing, in salads or in dips.
Talking about stuffing, today’s recipe is raw stuffed banana parantha. Sounds interesting right? Well, it is absolutely relishing as well.
With a unique spice tempering mixed with mashed raw bananas, you will be surprised and will be happy that you found about this recipe.
Here is an amazing and quick recipe for the Punjabi Masala Spice mix to make great and variety of paranthas.
Also try the most favorite Aloo Parantha and Mint Coriander Parantha ideal for breakfast.
How to Make Raw Banana Paranthe
Kachhe Kele Ke Paranthe
Ingredients
- 3 Raw Banana Boiled
- Paratha Dough
- 1 tbsp Cooking oil for tempering and more to roast parathas
- 1/2 tbsp Sesame seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida
- 1&1/2 tbsp Punjabi paratha masala
- 1/2 tbsp Red chili powder
- 3-4 Green chili Crushed
- 1/4 tsp Turmeric powder
- 1/2 tsp Garam masala
- 1/2 tbsp Dry Mango powder
- 1/2 tsp Black salt
- 2 tbsp Coriander Finely chopped
- Salt to taste
Instructions
- In a bowl with mashed raw bananas add black sea salt, dry mango powder, sprinkle salt to taste. Mix well.
- In a tadka pan heat oil and once hot add cumin seeds, sesame seeds, asafetida, chopped green chilies and on low flame roast for 15-20 seconds.
- Next add turmeric powder, red chili powder, parantha powder and roast for half a minute stirring continuously.
- Add the tempering in the bowl with raw bananas, sprinkle garam masala, chopped coriander and blend in all ingredients.
- Ready your chakhla, rolling pin, flour to dust the dough balls.
- Now take a small dough ball, roll it in your palms, dust it with the flour and roll it flat and outwards on chakhla with help of rolling pin.
- Keep a spoonful of batter in the center, gather all the edges and seal well.
- Press and flatten it out, dust with flour and pat the extra away.
- Gently roll it outwards and evenly.
- Heat a griddle, and once it is medium hot, apply oil.
- Now flip the parantha over and let it roast in low-medium flame.
- Flip the sides cook until golden from both sides.
- Pour tsp oil on top of it and flip it over, oil the other side and cook by flipping the sides and then transfer it to a kitchen towel lined plate.
Nutrition
A super duper parantha is ready for you to delve into. You are in for a treat and so are your folks. Do share the recipe with your friends and family and let us know your cooking experience with us by commenting below.
Happy Cooking!
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.
