For the dough:
1 cup wheat flour
1/4 tsp salt
1 tbsp oil
Water for kneading
For banana stuffing:
1 large raw banana, boiled and mashed
1/4 tsp salt
1 green chilli, crushed
1 inch ginger, crushed
1/2 tsp amchur(dry mango powder0
2 tbsp corainder leaves, finely chopped
To knead the dough:
1. In a bowl, take a cup of wheat flour (aata). Make a well in the center. Add in the salt and oil.
2. Next, add in water in parts as required and knead to smooth and soft dough. Cover and keep the dough aside for 30 mins.
To make stuffing:
1. Firstly, pressure cook the raw bananas with their peel on for 4-5 whistles or 10 mins. Do not be in a hurry, as we want the bananas to be soft and tender.
2. Now, remove the water and allow them to cool. When you're comfortable to touch them, peel the bananas and transfer them to a big bowl.
3. Mash the bananas with a fork. Now, add in the crushed chilli, crushed ginger, salt, dry mango powder (amchur) and finely chopped coriander leaves. Give them a good mix until all the spices are well combined. Keep the stuffing aside.
To make the paratha:
1. Firstly, pinch a medium sized ball dough. Roll and flatten it. Dust the rolled dough with some flour and roll it in a circle.
2. Now, place 1 tbsp of the stuffing in the center. Take the edge and start pleating as well as bringing all the pleats in the center. Join the pleats together. Gently press the pleats from the center.
3. Sprinkle some flour and roll them again with light hands to the same size as that of a roti.
4. Now, on a hot tawa, place the rolled paratha. Make sure the tawa is hot or else the paratha would turn hard.
5. When the base is partly cooked, flip the banana paratha. Spread some oil over it. Flip again and spread some oil on this side too. A well made and well roasted paratha will puff up.
6. Flip the paratha till both the sides are cooked properly. You would see crisp brown spots on the paratha.
7. Make all the banana paratha's in the similar way and stack them up in a casserole or roti basket.
8. Finally, serve the raw banana paranthe (kachhe kele ke paranthe) with some pickle or curd.