Savory Raw Banana Stuffed Paratha: A Delicious Twist on a Classic Indian Flatbread
40 minutes
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About Savory Raw Banana Stuffed Paratha: A Delicious Twist on a Classic Indian Flatbread
Craving a flavorful twist on a classic Indian flatbread? Discover the delightful surprise of Raw Banana Stuffed Paratha (Vazhaikai Stuffed Paratha), a fiber-rich and satisfying culinary adventure.Imagine a spiced raw banana filling, infused with vibrant green chilies and aromatic spices, encased in a soft, flaky whole wheat dough. Pan-fried to buttery perfection, each bite offers a symphony of textures and tastes.Whether for breakfast, lunch, or dinner, this simple yet impressive South Indian specialty promises a truly memorable experience. Prepare to be amazed by the magic of this unique and wholesome paratha.
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour whole
- 1 tsp Oil
- 1/2 tsp Salt
- 3/4 cup Water approximately
For the Filling
- 2 Bananas raw
- 2 Tbsp Chilies finely chopped, green
- 1/4 tsp Turmeric Powder
- 2 Tbsp Ghee
Instructions
- In a large bowl, combine the whole wheat flour, salt, and oil. Gradually add water, mixing until a soft dough forms. Kneading for 5-7 minutes develops gluten, resulting in softer parathas. Cover and let the dough rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
- Steam or microwave the raw bananas until the skin turns dark brown, about 15-20 minutes for steaming. Microwaving is faster, but steaming yields a more evenly cooked banana.
- Once the bananas are cool enough to handle, peel and mash them in a bowl.
- Add the chopped green chilies, turmeric powder, and ghee to the mashed bananas. Mix thoroughly to combine.
- Divide the banana mixture into small, lemon-sized balls.
- Divide the dough into lemon-sized balls. Roll each dough ball into a 4-inch circle. Place a banana filling ball in the center of each circle. Bring the edges of the dough together to enclose the filling, forming a ball. Gently roll the filled dough balls into flat parathas.
- Heat a flat griddle or tawa over medium heat. Cook each paratha for 2-3 minutes per side, or until golden brown and cooked through, using ghee or oil as needed. Look for light charring on the paratha, indicating a perfectly cooked exterior.
Recipe Notes
Good To Know
- To prevent the raw banana filling from becoming watery, allow the boiled bananas to cool completely before mashing and squeezing out any excess moisture; this helps keep the parathas crisp and easy to roll.
- For an extra flavor boost, add a teaspoon of roasted cumin powder or amchur (dry mango powder) to the filling for a subtle tang and aroma that complements the banana's earthy taste.
- If you want a vegan version, simply swap desi ghee with a neutral oil such as sunflower or coconut oil while roasting the parathas.
- Serve the parathas with a side of spicy pickle or tangy yogurt raita to balance the richness of the filling and add a refreshing contrast to the meal.
Expert Tips
- For a sweeter paratha, add a pinch of jaggery or a drizzle of honey to the banana filling.
- Experiment with different spices in the filling, such as cardamom, cinnamon, or nutmeg, for unique flavor combinations.
- Don't overfill the parathas, as this can make them difficult to seal and cook evenly.
Storage Instructions
- 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 on a griddle or in a dry skillet until warmed through.
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Recipe Nutrition
Calories: 496kcalCarbohydrates: 10gProtein: 1gFat: 50gPolyunsaturated Fat: 15gMonounsaturated Fat: 30g
Subhashni Venkatesh
Articles: 165
6 Comments
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Looks so incredible! Thank you for sharing.
This is a fantastic recipe! Thanks for sharing.
This looks divine! Can’t wait to make it.
This is so tempting! Thank you.
How many whistle should we give to boil the raw banana?
Absolutely delicious! Thanks for sharing.