Sunday, November 18, 2007

Kela Parotha: Banana Flatbread

There were two overripe bananas sitting in my fruit bowl since last two days. My first thought was to just discard them in the trashcan. But then suddenly I thought of my mom. She never ever throws anything like that. Had she been here right now, she would have made kela parotha or maybe banana cake using rawa (semolina). I called her to confirm her easy recipe of kela paratha. They really taste great by dunking in a cup of tea.

Here's the recipe.

Kelyache Parothe (makes 9)
2 overripe American bananas, peeled & mashed, approx = 1 1/2 cup
1/4 tsp salt
1/4 cup ground flax seeds (optional)
1 1/2 cup wheat flour
1 tsp oil

Oil for shallow frying
Wheat flour for dredging

1. Mash the bananas with a fork. Mix salt and wheat flour. Knead well. As the dough is being formed, add 1 tsp oil. Knead again.
2. Heat a griddle or pan.
3. Make 9 balls. Roll each ball in a circle, dusting flour if necessary. Fold it twice to make a triangle.
4. Roll out the triangle to the desired thickness.
5. Shallow fry on a low flame brushing very little oil.
6. As brown spots start to appear on both the sides, take them off the heat.
7. Serve with hot tea.

Note -
1. Do not use any water. The bananas have enough moisture to bind the dough.
2. You can add some sugar if you prefer sweeter parothas.
3. These parothas are thicker than usual chapatis. Make sure that they have uniform thickness around.
4. American bananas are generally bigger than Indian counterpart.
5. Do not set the dough aside for a long time else it will turn blackish due to the bananas.


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