Kachhe kele ka paratha Recipe

Cooking Directions

• STEP 1.Peel and grate the raw bananas. Squeeze out any excess water.
• STEP 2.In a mixing bowl, combine the grated bananas, chopped onions, green chilies, coriander leaves, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well.
• STEP 3.Divide the dough into small portions and roll each portion into a small circle. Place a spoonful of the banana mixture in the center of the circle and fold the edges to seal the filling.
• STEP 4.Roll out the stuffed dough into a paratha, dusting with flour if needed.
• STEP 5.Heat a griddle or tawa over medium heat. Cook the paratha on both sides until golden brown, applying ghee or oil as needed.
• STEP 6.Serve hot with yogurt, pickle, or chutney.

Cooking Tips

• Make sure to squeeze out any excess water from the grated bananas to prevent the paratha from becoming soggy.
• You can adjust the spice level according to your taste by adding more or less chili powder and green chilies.
• For a healthier version, you can cook the paratha using less oil or ghee.

Storage and Serving

• Kachhe kele ka paratha is best served hot.
• You can store the leftover parathas in an airtight container in the refrigerator for up to 2 days.
• To reheat, heat a tawa or griddle and warm the parathas on both sides until heated through.