Kachche Papite ke Paranthe - SK Khazana

Ingredients list for Kachche Papite ke Paranthe - SK Khazana

• 1 small Raw papaya peeled and grated
• Whole wheat flour (atta) 1 1/2 cups + for dusting
• to taste Salt
• 3 tablespoons Oil
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 2 teaspoons Dried mango powder
• 2-3 Green chillies finely chopped
• 2 tablespoons Fresh coriander leaves chopped
• for drizzling Ghee
• to serve Yogurt

Method

1. Take grated papaya in a bowl, add salt, mix well and set aside for 10-15 minutes.
2. Take whole wheat flour in a mixing bowl, add salt, 2 tbsps oil and sufficient water and knead into soft dough. Drizzle remaining oil and knead again. Cover with a damp cloth and rest for 15-20 minutes.
3. Spread a muslin cloth over another bowl and put the papaya in it, gather the edges of the cloth together and squeeze to remove excess water. Transfer the papaya into another bowl.
4. Add red chilli powder, turmeric powder, dried mango powder, green chillies, coriander leaves and a little salt and mix well.
5. Divide the dough into 4 equal portions and shape them into balls. Dust the worktop with a little dry flour, keep each dough ball on it and flatten it slightly. Shape it into a katori with your fingers, place some papaya mixture in it, bring the edges together and pinch to seal.
6. Heat a non-stick tawa.
7. Dust some flour on the worktop and roll out each stuffed dough ball into a paratha.
8. Place one paratha at a time on the hot tawa and cook for 1 minute. Flip, drizzle some ghee on top and spread it evenly. Flip again and drizzle some ghee on the other side too and spread it evenly. Cook, turning sides, till both sides are equally cooked with golden specs.
9. Place the paranthas on serving plates and serve hot with yogurt.