Raw Papaya Paratha
by Tarla Dalal
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Added to 2 cookbooks
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Raw papaya is a wonderful ingredient for savoury cooking, whether you want to add it to a subzi or a paratha.
It has a subtle but unique flavour and a nice mouth-feel. The flavour of the stuffing is boosted using a combination of common ingredients, which works perfectly with the raw papaya.
Indeed, the Raw Papaya Paratha is a no-fuss one, but one that’s sure to please everyone. So, go for it without any second thoughts.
You can also try other mouth-watering parathas like the Radish Spinach Paratha or Pizza Paratha .
- Combine all the ingredients in a bowl, mix well and knead into a semi-soft dough using enough water.
- Cover with a lid and keep aside for 15 minutes.
- Divide the stuffing into 4 equal portions.
- Divide the dough into 4 equal portions.
- Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
- Place a portion of stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll again into a circle of 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of oil until golden brown spots appear on both the sides.
- Repeat steps 3 to 7 to make 3 more parathas.
- Serve immediately.
Nutrient values (Abbrv) per paratha
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