banana paratha recipe | Delhi banana paratha street food | kela roti with jaggery |
by Tarla Dalal
Added to 55 cookbooks
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banana paratha recipe | Delhi banana paratha street food | kela roti with jaggery | with 15 amazing images.
A culinary gem from the streets of Delhi, the banana paratha is a delicacy that is much-loved by kids and adults alike.
As soon as you read the name banana paratha, you would have assumed several things, like say, a paratha with a spicy filling of raw banana! No, this recipe is completely the opposite. It is made with ripe bananas, sweetened with jaggery and laced with cardamom.
Further, it is interesting to note that the banana mix is not stuffed into the parathas but worked into the dough itself!
Take care when making the dough. Combine the banana mixture and the flour, and add water only on a need basis. Otherwise, you might end up with a loose dough that cannot be rolled easily.
Also make sure you cook the sweet banana paratha with ghee, in order to get a rich and authentic taste. One thing about this recipe is that it must be relished really hot, right off the tava. It is actually quite easy to make, and will be loved by everybody.
You can also try other mouth-watering parathas like the Onion, Cheese and Pepper Parathas , and the Palak Paratha.
Pro tips for banana paratha. 1. In a non-stick pan put 1 1/2 cups chopped banana. Ripe bananas add natural sweetness and a unique flavor profile to the paratha. Banana paratha can be enjoyed plain or stuffed with a variety of savory fillings. The sweetness of the banana complements both sweet and savory flavors. 2. Add 1/4 cup roughly chopped jaggery (gur). Jaggery is a natural, unrefined sweetener derived from sugarcane or palm sap. It provides sweetness to the paratha, complementing the natural sweetness of ripe bananas. 3. Add 1 1/2 cups whole wheat flour (gehun ka atta). Some people simply prefer the taste and health benefits of whole wheat flour. They might choose it for banana paratha even though refined flour might be a more traditional option.
Enjoy banana paratha recipe | Delhi banana paratha street food | kela roti with jaggery | with step by step photos.
For banana paratha- To make banana paratha, combine the banana, jaggery, cardamom powder, ¼ cup of water and salt, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally. Cool completely.
- Combine the flour and banana mixture in a deep bowl, mix well and knead into a soft dough. We did not require to add any water.
- Divide the dough into 8 equal portions and roll out each portion into 150 mm. (6") diameter circle, using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using ghee till golden brown spots appear on both the sides.
- Repeat steps 3 and 4 to make 7 more parathas.
- Serve the banana paratha immediately.
Banana Paratha, Delhi Street Food recipe with step by step photos
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like banana paratha recipe | Delhi banana paratha street food | kela roti with jaggery | then see our different types of parathas and some recipes we love.
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what is banana paratha recipe made of ? See below image of list of ingredients for banana paratha recipe.
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In a non stick pan put 1 1/2 cups chopped banana. Ripe bananas add natural sweetness and a unique flavor profile to the paratha. Banana paratha can be enjoyed plain or stuffed with a variety of savory fillings. The sweetness of the banana complements both sweet and savory flavors.
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Add 1/4 cup roughly chopped jaggery (gur). Jaggery is a natural, unrefined sweetener derived from sugarcane or palm sap. It provides sweetness to the paratha, complementing the natural sweetness of ripe bananas.
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Add 1/2 tsp cardamom (elaichi) powder. Cardamom adds a touch of warmth and a pleasant aroma to the paratha. This can be especially appealing, as banana parathas are typically a simple vegetarian dish.
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Add ¼ cup of water.
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Add salt to taste. We added 1/8th tsp salt.
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Cook on a high flame for 2 to 3 minutes, while stirring occasionally. Cool completely.
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In a bowl add the cooled banana mixture.
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Add 1 1/2 cups whole wheat flour (gehun ka atta). Some people simply prefer the taste and health benefits of whole wheat flour. They might choose it for banana paratha even though refined flour might be a more traditional option.
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Add enough water to make a soft dough if required. We did not add water.
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Knead into a soft dough.
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Divide the dough into 8 equal portions.
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Roll out each portion into 150 mm. (6") diameter circle, using a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle) and place the rolled dough on it.
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In a non stick pan put 1 1/2 cups chopped banana. Ripe bananas add natural sweetness and a unique flavor profile to the paratha. Banana paratha can be enjoyed plain or stuffed with a variety of savory fillings. The sweetness of the banana complements both sweet and savory flavors.
-
Add 1/4 cup roughly chopped jaggery (gur). Jaggery is a natural, unrefined sweetener derived from sugarcane or palm sap. It provides sweetness to the paratha, complementing the natural sweetness of ripe bananas.
-
Add 1/2 tsp cardamom (elaichi) powder. Cardamom adds a touch of warmth and a pleasant aroma to the paratha. This can be especially appealing, as banana parathas are typically a simple vegetarian dish.
-
Add 1 1/2 cups whole wheat flour (gehun ka atta). Some people simply prefer the taste and health benefits of whole wheat flour. They might choose it for banana paratha even though refined flour might be a more traditional option.
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Nutrient values (Abbrv) per paratha
| Energy | 165 cal |
| Protein | 3.4 g |
| Carbohydrates | 31.9 g |
| Fiber | 3.6 g |
| Fat | 3.1 g |
| Cholesterol | 0 mg |
| Sodium | 17.9 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
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