Kachhe Kele ka Paratha

Kachhe Kele ka Paratha step by step instructions:

We always think of what to make from “Raw bananas or Kachhe Kele”. The answer to it is almost everything which you make out of potatoes can be made from raw bananas. The taste is not compromised at all and in some cases, you will like potatoes to be replaced by raw bananas.

On my blog, I have this “Raw banana in tomato gravy” recipe. Do try making recipes with raw bananas; I am sure you will fall in love with this vegetable.
Kachhe kele ka paratha is very simple to make just like we make aloo parathas.

Let us start cooking!!!

Ingredients:
Raw bananas: 3
Oil: 2 tbsp
Asafoetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Curry leaves: 4-5
Green chili: 1 (finely chopped)
Fennel seeds: 1 tsp
Black peppercorn: 3-4 (freshly pounded)
Cloves: 2-3 (freshly pounded)
Ginger: 1 tsp
Turmeric powder: ½ tsp
Red chili powder: ¼ tsp
Coriander powder: 1 tsp
Coriander leaves: 1 tbsp (finely chopped)
Lemon juice: 1 tbsp
Salt as per taste
Ghee for making parathas
For the dough
Wheat flour: ½ cup
Water: less than ¼ cup
Oil: 2 tsp
Salt as per taste

Method:
1. In a bowl mix flour, salt, and oil. Add water and knead into smooth dough. Cover and keep aside for half hour.
2. Pressure cook the bananas (as a whole, do not remove the skin) for 3 whistles. Let the cooker pressure release by itself. Let the bananas cool. Peel them and mash the bananas.

3. In a pan heat oil. Add asafetida and mustard seeds. Let the seeds crackle. Now add cumin seeds, fennel seeds, curry leaves, green chili, black peppercorn, cloves, ginger, turmeric powder, red chili powder, coriander powder, and salt. Mix well and fry for a few seconds.

4. Add the mashed bananas, lemon juice, and coriander leaves. Mix well. Let the mixture cool.

5. Make 2-3 small balls from the dough. Take one ball and roll into a small circle. Take the banana mixture and keep in the center. Fold the circle and press nicely. Now roll this into a big circle.

6. Heat tawa. Apply ghee all over it. Put the paratha on the tawa and let it cook from both the side until you find small brown spots. Apply ghee on both the sides and cook for some more time.

7. Hot and yummy Kachhe kele ka paratha is ready.
8. Serve with curd, chutney, ketchup etc.

Tips:
1. In any kind of stuffed paratha you are making, make sure the dough is kneaded as per the masala. I.e. if the masala is bit lose then knead the dough soft otherwise a bit hard. This technique will make sure that the stuffing is not coming out while you are rolling the parathas.
2. Raw bananas get boiled very fast so make sure you do not overcook them; otherwise, they will be very mushy and wet.
3. Try not to over-stuff the parathas. In case of under-stuffing remove the extra dough after filling.

See you soon with a new recipe till then Happy Cooking!!!