To start boiling the raw banana in the pressure cooker. Cut the banana into two pieces, remove the edges, boil it with water and salt for about 4 whistles.
Once done, release the pressure naturally, remove the skin and crush it in a fine mixture.
Heat a saucepan with oil, add cumin seeds and let it splash for 10 seconds. Add chopped onions, garlic, ginger and brown until it softens.
Add the chopped banana stem together with ½ cup of water and cover it with a lid and cook for about 15 minutes until the banana stem is cooked.
To this add all the spice powder such as turmeric powder, red chilli dust, Garma Masala, amchur powder, salt and pepper powder and also add the crushed raw banana.
Mix well and cook the mixture for about 10 minutes more on low heat and turn it off.
In order to prepare the dough, knead all the ingredients in a soft dough. Now to start preparing the Paratha, keep the flour aside to dust. Divide the dough into large lamina balls.
Sprinkle the portions of pasta into the flour, flatten and roll it into a circle of diameter of 3 inches. Place the filling on half the side of the circle and close the Paratha folding it from all sides. Yes, it’s so simple. You will have a big dumpling.
Press slightly and gently uses the rolling pin to flatten it. Take care of you, the filling can exudate if the dough is dirt roads too thin.
Now to cook the Paratha, first preheat the pan over medium heat. Place the paratha rolled on it and cook it on one side. After about 10-15 seconds, turn the Paratha.
At this stage, it spreads some oil or butter clarified to cook the Paratha. Cook the Paratha by launching a couple of times until you see golden brown spots on both sides.
Serve the raw banana and the Paratha padded banana stem together with a fresh cup of curd on the side or recipe by Aam Ka Chunda to accompany your Paratha.
