Kachche Kele Ke Paranthe Recipe - Raw banana paranthas

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Raw bananas ( कच्चे केले ) ,

Cuisine : Fusion

Course : Breads

Kachche Kele Ke Paranthe

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Breads recipes like Beetroot Parantha, Corn Bread, Taftan, Mixed Flour Roti. Or try out these recipes from Fusion Cuisine like Apple and Apricot Cake, Peach with Kalakand and Chocolate, Rose Macaroon, Sandwich Platter.

Kachche Kele Ke Paranthe Recipe Card

Kachche Kele Ke Paranthe
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Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Kachche Kele Ke Paranthe

  • Raw bananas steamed 2

  • Green chilli paste 1 teaspoon

  • Fresh coriander leaves 3 tablespoons

  • Sugar 1 teaspoon

  • Salt to taste

  • Dry mango powder (amchur) 1 teaspoon

  • White sesame seeds toasted 2 teaspoons

  • Whole wheat flour (atta) 3/4 cup

  • Bajra 1/2 cup

  • Oil for cooking

Method

Step 1

Peel and grate the bananas into a bowl. Add green chilli paste, coriander leaves, sugar, salt, dried mango powder, sesame seeds, wheat flour and bajra flour. Add sufficient water and knead into a dough.

Step 2

Divide the dough into small portions. Heat a non stick tawa. Roll the dough balls in dry flour and roll into small paranthas.

Step 3

Place a parantha on the hot tawa. Flip, smear a little oil, flip again. Cook till both the sides are evenly cooked. Serve hot.

How to make Kachche Kele Ke Paranthe

Step 1

Peel and grate the bananas into a bowl. Add green chilli paste, coriander leaves, sugar, salt, dried mango powder, sesame seeds, wheat flour and bajra flour. Add sufficient water and knead into a dough.

Step 2

Divide the dough into small portions. Heat a non stick tawa. Roll the dough balls in dry flour and roll into small paranthas.

Step 3

Place a parantha on the hot tawa. Flip, smear a little oil, flip again. Cook till both the sides are evenly cooked. Serve hot.

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