Raw jack fruit stuffed paratha

• Servings: 4-5
• Preparation time: 10 minutes.
• Making stuffing time: 10 minutes.
• Making dough time: 5 minutes.
• Rolling paratha time: 2 minutes.
• Roasting paratha time: 3-4 minutes.
• Total time: 31 minutes.

You can try this unique raw ‘jackfruit keema’ filled paratha! Use chat masala to infuse the dish a genuine flavour. Tuck it into breakfast or meal; combine with mint raita and green chutney.

Ingredients:

For paratha:

• Wheat flour (Aata): 200 gm.
• Salt: 1 teaspoon
• Kalonji (Nigella sativa): ¼ teaspoon
• Ajwain (Carom seed):  ½ teaspoon
• Ghee: 100 gm (to be used during roasting paratha)
• Ghee: 20 gm (to be mixed with dough as moin)

For stuffing:

• Raw jack fruit: 500 gm
• Ginger: 2” piece
• Onion: 1 no. (Medium size)
• Fresh green chilli: 2 no.
• Salt: 1 teaspoon
• Chat masala: 1 teaspoon
• Sesame seed: 10 gm
• Coriander leaves: 20 gm.

Preparation:

For making stuffing:

1. Chop onion into small pieces, keep aside.
2. Discard the seed of fresh green chilli and chop into fine pieces, keep aside.
3. Chop green coriander leaves, keep aside.
4. Peel off the skin of jack fruit: chop roughly and boil it. Mash roughly by masher or food processor, keep aside.
5. Heat 1 tablespoon of oil in a fry pan, add sesame seed, when it turns brown, add chopped green chilli, ginger and onion.
6. Stir it, saute on high flame for couple of minutes or till colour changes. Add mashed jack fruit and fry it on medium flame, add salt, chat masala and turmeric powder.
7. Add chopped coriander leaves; stir fry for couple of minutes, Keep aside.
8. Now stuffing is ready. Divide stuffing into 8-9 parts, make big lemon size balls, and keep aside.

For making dough:

1. Take a wide vessel; put Aata, Ajwain, Kalonji ghee and salt. Mix well
2. Add water to knead them, put water in small quantity till the dough becomes soft (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.

Method:

1. Divide dough into 8-9 parts (equal to stuffing); make big lemon size balls,.
2. Roll the ball in 5-6 inch diameter circle.
3.  Place ball of stuffing in the centre of the circle.
4. Fold it and seal the edges by pleating, fold the edges into the centre and join properly.
5. Now press this ball slightly with the help of palm.
6. Again roll this ball into the wheat flour, roll this ball with the help of rolling pin gently, till the 5 – 6 inch dia.
7. Now raw paratha is ready.
8. Take a tawa (griddle) and put on high flame, when it becomes hot; reduce the flame to medium flame.
9. Place the rolled paratha on this.
10. Cook for few seconds till it changes the colour.
11. Turn the other side and cook it while pressing gently by spatula.
12. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great; it only shows that rolling is not proper). Apply some ghee and turn it.
13. Cook both sides by applying ghee as well as pressing it lightly.
14. Serve directly to the plate. Serve the paratha with raita, Tomato radish salad (stir fry) or Gajar (carrot) & Gobhi (cauliflower) pickle, Garnish with homemade butter.

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

Raw jack fruit stuffed paratha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.