Balekayi (Raw Banana) Parata

Ingredients:
10 medium sized Raw Banana / Balekayi
1 - 1.5 bunch Fenugreek leaves / Methi leaves / Menthe Soppu or 3 Tbs of Kasuri Methi
1 - 2 Green Chillies
1 large Onion
10 - 12 strands of Coriander leaves
1/4 - 1/2 tsp Chilly powder (optional)
1/4 tsp Turmeric powder
1 tsp Ginger Garlic paste
1/4 tsp Chat Masala
1/4 tsp Tamarind powder / Amchoor powder
3 cups Wheat flour
Salt to taste
2 - 3 Tbs Oil
Butter

Recipe:

Cook the raw bananas in a pressure cooker. (3-4 whistles)

Once the pressure goes off, drain the water content as shown in the picture below.

Remove the outer cover of bananas,  grate and mash them properly as shown in the picture below.

Chop fenugreek leaves, green chillies, coriander leaves, onion into small pieces as shown in the picture below.

Put 2 Tbs oil in a pan and heat. Add ginger garlic paste and fry for few seconds in medium flame. Add chopped green chillies and fry for few seconds.

Add chopped onion, turmeric powder and fry them for about 2-3 mins.

Add chopped fenugreek leaves, tamarind or amchoor  powder and fry them for about 2-3 mins. 

Add chopped coriander leaves, chilly powder, salt and fry them for about 3-4 mins.

Add mashed raw banana, required amount of salt and mix them well. Keep this aside till it comes to room temperature.

Add wheat flour, salt and knead the dough by adding sufficient amount of warm water.Take little amount of dough and make a round ball.

Roll the ball little bit by using sufficient amount of dry wheat flour as shown in the picture below. Take little amount of prepared masala and place it over the rolled chapathi as shown in the picture below.

Close up bringing the sides together carefully, shape into a ball again as shown in the picture below.

Roll the ball again by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the Parata by putting butter on both the sides of Parata.

Serve hot along with curd, pickle or Bhindi Raitha or any Raitha. The above mentioned ingredients will serve around 13 Paratas.

Halasina Hannu(Jackfruit) Chapathi / Parota

Ingredients:
1.5 cups Jackfruit Pulp
2.5 cups Wheat flour / Godhi hudi
Salt to taste
Ghee

Recipe:
Remove the outer unwanted materials from the Jackfruit as shown in the picture below.

Put this in a mixer and grind it to smooth paste by without adding any water.

Put wheat flour, salt in a vessel and mix well. Add ground jackfruit pulp and knead the dough by adding 2 tsp ghee as shown in the picture below.

Take little amount of dough and make a round ball.

Dip the ball in wheat flour. Roll this dipped ball to a medium thin using sufficient amount of dry wheat flour as shown in the picture below. Apply little amount of ghee over the rolled dough as shown in the picture below.

Fold the rolled dough as shown in the picture below. Apply little amount of ghee over the folded dough as shown in the picture below.

Fold it again into a cone shape as shown in the picture below.

Roll this folded cone again into a medium thin by using sufficient amount of dry wheat flour as shown in the picture below.

Heat the tava and cook the Chapathi by putting ghee on both the sides of Chapathi.

Serve hot along with any palya/subji/curry. The above mentioned ingredients will serve 10 Chapathis.

Halasinakayi(Raw Jackfruit) Pulka

Ingredients:
2 cups Raw Jackfruit pulp
3 - 3.5 cups Wheat flour
1/4 cup of hot water
Salt to taste

Recipe:
Remove the outer unwanted materials from the Raw Jackfruit, wash them as shown in the picture below.

Put this in a mixer and grind it to smooth paste by without adding any water.

Put wheat flour, salt in a vessel and mix well. Add ground raw jackfruit pulp and knead the dough by adding required amount of hot water as shown in the picture below.

Take little amount of dough and make a round ball.

Dip the ball in wheat flour and roll this dipped ball to a medium thin round shape using sufficient amount of dry wheat flour as shown in the picture below.

Heat the Tava and cook both the sides of Chapathi until it starts puffing in medium flame.

Place both the sides of Chapathi over the high flame for few seconds until it puffs as shown in the picture below.

Serve hot along with any Palya / Sambar / or any curry. The above mentioned ingredients will serve around 13 Pulkas.

Kerala (Layered) Parata (Parotta) | ಕೇರಳ ಪರಾಟ (ಪರೋಟ)

Soft & flaky layered Indian flat bread

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

2 cups All Purpose flour|  ಮೈದಾ ಹುಡಿ

2 cups Wheat flour  |  ಗೋಧಿ ಹುಡಿ

3 - 4 tsp Coconut Oil  |  ತೆಂಗಿನ ಎಣ್ಣೆ

Salt to taste  |  ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು

Ghee  |  ಸ್ವಲ್ಪ ತುಪ್ಪ

Recipe (ಮಾಡುವ ವಿಧಾನ):

Put wheat flour, all purpose flour, salt, coconut oil in a vessel and mix. Knead the dough by adding sufficient amount of warm water. Keep this aside for about 10-30 mins.

Take little amount of dough(Apple sized) and make a round ball.

Roll the ball like Chapathi using sufficient amount of dry wheat flour as shown in the picture below.
Apply around 1-1.5 tsp of ghee over the rolled Chapathi and sprinkle the little amount of wheat flour as shown in the picture below.

Fold them in layers as shown in the picture below.

Fold it again as shown in the picture below. Make sure that layers are facing outside.

Roll this again using required amount of wheat flour as shown in the picture below.

Heat the tava and place the Parata over the Tava. Turn the side and apply the ghee to both the sides of Parata and cook the Parata by gently pressing all over quickly so that the layers are cooked properly.

Serve hot along with any palya/ curry. The above mentioned ingredients will serve 8 Kerala Paratas.

Tips (ಸಲಹೆ):

 * Adding All Purpose flour will enhance the taste of Parotta

 * While cooking the folded Parotta, turning & patting it frequently will make the layers in Parotta

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 * ಮೈದಾ ಹುಡಿ ಹಾಕುವುದರಿಂದ, ಪರೋಟವು ಹೆಚ್ಚು ರುಚಿಯಾಗುತ್ತದೆ

 * ತುಪ್ಪ ಹಾಕಿ ಮಡಚಿ ಲಟ್ಟಿಸಿದ ಪರೋಟವನ್ನು, ಬೇಯಿಸುವಾಗ ಅವಾಗವಾಗ ತಿರುವುತ್ತಾ, ಸಟ್ಟುಗದಲ್ಲಿ ತಟ್ಟುವುದರಿಂದ, ಚೆನ್ನಾಗಿ ಪದರು ಬರುತ್ತದೆ