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Plantain Paratha

14 Apr

Aratikaya Paratha.

Plantains or raw banana is pressure cooked or boiled in water till soft. They are then mashed with green chiles and cumin seeds. The prepared stuffing is stuffed into wheat flour dough. The dough balls are then rolled out thick or thin for puri or paratha.
Makes: 3 – 4 Plantain Paratha.


Wheat Flour 1 1/2 Cups
Plantains 2 Medium
Green Chiles 3
Ginger 1 inch Piece
Lemon Juice 1 tbsp
Cumin Seeds 1/4 tsp
Cilantro few Sprigs
Turmeric Powder a pinch
Salt to taste
Oil as required

Method of preparation:

Remove ends, halve and wash the plantains.
Pressure cook the plantains in enough water for 4 whistles.
Strain the cooked plantains and peel off the skin.
Peel and mince the ginger.
Wash and finely chop the cilantro.

Remove stems, wash and roughly chop the green chiles.
Grind cumin seeds, green chiles, ginger, cilantro, turmeric and salt into coarse paste using a spice blender.

In a mixing bowl, mash the plantain thoroughly with help of a masher.
Add ground paste, lemon juice and mix everything.
Taste the stuffing and adjust any seasonings if required.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

Take each portion of wheat dough, press it a little to form a small disk.
Take around 2 tbsps of the cooked plantain mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove plantain paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve plantain paratha immediately with a pickle or chutney of your choice.
Notes: Adjust the thickness of the paratha according to one’s preference.

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.
Variations: You can also roll the stuffed dough into small puri and deep fry them in oil till light golden brown. Add maida and wheat flour in 1/2 : 1 ratio to make a dough.
Other Names: Plantain Paratha, Aratikaya Paratha.