Banana Roti / Banana Paratha

Method 1:

Servings: 9 rotis

Ingredients:

Content	Quantity	Comment
Wheat flour	1 cup + To dust	More if required
Banana	4 small	You can also use banana halwa
Jaggery	As required
Salt	A pinch
Ghee	To cook

Method:

Grind banana and jaggery to a smooth paste. Add salt, wheat flour and knead it to a soft dough. Cover and set it aside for 5 minutes. Make equal sized balls and roll into roti. Heat a tawa and cook the roti on one side. Flip and apply ghee. Now apply ghee on the other side and cook well on both sides. Repeat the same with remaining dough.

       

       

       

       

Serve hot with pickle, curd, chutney….

Note:

This roti is usually a bit harder than other types of rotis. So store in hot box as long as you serve and finish.

Method 2:

Servings: 9 rotis

Ingredients:

Content	Quantity	Comment
Banana’s	2 ripe	Elaichi / Yellakki variety
Sugar	½ cup	Adjust to taste
Elaichi powder / Cardamom powder	1 tsp
Rice flour	1 cup + For dusting	More, if required
Salt	A pinch
Ghee	For cooking

Method:

Peel and chop banana’s. Grind it with sugar and elaichi powder in a mixer to a paste. Heat a pan and add the ground paste. Bring it to a boil. Add the rice flour slowly while continuously mixing. When the stickiness is very little, take off the stove and allow to cool for 5 minutes. Transfer the dough into a plate and knead well. Add more flour if required, but do not add too much which might make the dough hard.

Divide the dough into equal portions and roll into roti’s using a rolling pin. Cook the roti’s with ghee on both sides.

Serve hot with chutney, pickle, curd…..

Note:

Method 2 yeilds more softer roti's than method 1.