Kachhe Kele ka Paratha | How to make Kachhe Kele ka Paratha

By Arti Mehta  |  22nd Mar 2017  |  
4 from 1 review Rate It!
  • Kachhe Kele ka Paratha, How to make Kachhe Kele ka Paratha
Kachhe Kele ka Parathaby Arti Mehta
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About Kachhe Kele ka Paratha Recipe

These parathas taste yummier than aloo paratha. Trust me :) I just love them.

Kachhe Kele ka Paratha is a popular aromatic and delicious dish. You can try making this amazing Kachhe Kele ka Paratha in your kitchen. This recipe requires 10 minutes for preparation and 15 minutes to cook. The Kachhe Kele ka Paratha by Arti Mehta has detailed steps with pictures so you can easily learn how to cook Kachhe Kele ka Paratha at home without any difficulty. Kachhe Kele ka Paratha is enjoyed by everyone and can be served on special occasions. The flavours of the Kachhe Kele ka Paratha would satiate your taste buds. You must try making Kachhe Kele ka Paratha this weekend. Share your Kachhe Kele ka Paratha cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Arti Mehta for inputs. In case you have any queries for Kachhe Kele ka Paratha you can comment on the recipe page to connect with the Arti Mehta. You can also rate the Kachhe Kele ka Paratha and give feedback.

Kachhe Kele ka Paratha

Ingredients to make Kachhe Kele ka Paratha

  • 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

How to make Kachhe Kele ka Paratha

  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.
  4. Mix well.
  5. Add the mashed bananas, lemon juice, and coriander leaves. Mix well. Let the mixture cool.
  6. 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.
  7. 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.
  8. Hot and yummy Kachhe kele ka paratha is ready.
  9. Serve with curd, chutney, ketchup etc.

My Tip:

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 a 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 the case of under-stuffing remove the extra dough after filling.

Reviews for Kachhe Kele ka Paratha (1)

Isha Prasad2 years ago

love it

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