Name: Kachhe Kele ka Paratha recipe by Arti Mehta at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
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

Ingredients Serving: 1

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

Instructions

In a bowl mix flour, salt, and oil. Add water and knead into smooth dough. Cover and keep aside for half hour.
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.
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.
Add the mashed bananas, lemon juice, and coriander leaves. Mix well. Let the mixture cool.
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.
Heat tawa. Apply ghee all over it. Put the paratha on the tawa and let it cook on both the side until you find small brown spots. Apply ghee on both the sides and cook for some more time.
Hot and yummy Kachhe kele ka paratha is ready.
Serve with curd, chutney, ketchup etc.

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