Buckwheat and Raw Banana Flour Hariyali Paratha

40 Mins
Serves 6 Parathas
Author: Rajni Ram
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Buckwheat is a Pseudo Cereal. It has all the nutritional properties of a grain,but actually is a seed. It can be eaten whole after roasting, in the cracked form or one can use the flour. This is a super food that has been overlooked so far. In India people usually consume during certain festival when they are required to avoid grains.

Raw Banana Flour is soon gaining importance as a dietary fiber. It is used as a replacement for wheat flour in people having gluten intolerance. The flour has resistant starch which is why it acts as a dietary fiber. Though earlier it was used to thicken soups and stews, they can be used in making  Rotis(flatbread), Cakes and pies.

Hariyali in Hindi means Green. So the greens I have used are Methi (Fenugreek) and Palak (Spinach). I have made a Paratha using both the flours and the greens in this recipe. A Paratha  is a flatbread sometimes stuffed,or plain, made from unleavened flour.

Buckwheat flour has no gluten,and the raw banana flour gives it the right binding,therefore it is fairly easy to shape these Parathas. The trick is to use a butter paper to roll the dough,and keep turning the butter paper instead of the dough while flattening it with a rolling pin.

So this Hariyali Paratha with Buckwheat and Raw Banana flours is a powerpacked lunch or dinner idea. Served with a Raita( yougurt dip) and Pickle, is a meal in itself. A dollop of butter wouldn’t hurt.

While you are here I request you to have a look at different Paratha varieties like Aloo Methi Paratha, Garlic Naan, Paneer Paratha, Palak Paratha, Chinese Paratha, and more…

Also check out some Raita recipes to serve with the Parathas- Pineapple Raita, Baigan Raita, Green Apple Raita, and more…

Ingredients

  1. Buckwheat flour 2 cups
  2. Raw Banana Flour 1 cup
  3. Fenugreek greens/Methi 1/2 cup chopped
  4. Spinach/Palak 1/2 cup chopped
  5. Warm water as required (I used water from blanching the greens)
  6. Salt as required
  7. Red chilli powder 1 tsp
  8. Turmeric powder 1/4 tsp
  9. Green chillies 2 finely chopped
  10. Coriander powder 1 tsp
  11. Roasted Cumin Powder 1 tsp
  12. Oil for cooking the Parathas
  1. Take the Fenugreek greens(Methi) and the Spinach in a bowl. Add  little water, and microwave on high for 3 minutes or pour hot water over the greens,and keep them covered for 5 minutes. Reserve some of the blanched water, drain the rest and cool the greens completely.
  2. Now blend the greens to a coarse puree and set aside. In a mixing bowl take the Buckwheat flour and the raw Banana flour. To this add salt,turmeric powder, coriander powder, fennel powder, red chilli powder,green chillies and mix well.
  3. Now add the pureed greens to the flour mix, and start combining with your fingers. If you find it dry, add some of the blanched water. About 1 to 2 tbsp is enough(check notes). Combine to form a pliable dough.
  4. Now divide the dough into 8 equal portions. Take one ball, dust it in buckwheat flour,and place it on butter paper. With a rolling pin start flattening it gently. If cracks appear, bring them together with your fingers,and roll again. Keep turning the butter paper while rolling the dough, to flattened it to an even thickness.
  5. Heat a tava or girdle, and grease with a little oil. Now lift up the butter paper with the flattened dough and invert it on the Tava, peel away the butter paper gently(the same paper can be used to roll out all the dough). Apply little oil and cook the Paratha on one side, flip it over and cook the other side, drizzling some oil over it. Repeat for the whole quantity of dough. Serve hot with Raita(yogurt dip), Butter and pickle.

Take the Fenugreek greens(Methi) and the Spinach in a bowl. Add  little water, and microwave on high for 3 minutes or pour hot water over the greens,and keep them covered for 5 minutes. Reserve some of the blanched water, drain the rest and cool the greens completely. Now blend the greens to a coarse puree and set aside. In a mixing bowl take the Buckwheat flour and the raw Banana flour. To this add salt,turmeric powder, coriander powder, fennel powder, red chilli powder, green chillies and mix well. Now add the pureed greens to the flour mix, and start combining with your fingers. If you find it dry, add some of the blanched water. About 1 to 2 tbsp is enough(check notes). Combine to form a pliable dough. Now divide the dough into 8 equal portions. Take one ball, dust it in buckwheat flour,and place it on butter paper. With a rolling pin start flattening it gently. If cracks appear, bring them together with your fingers,and roll again. Keep turning the butter paper while rolling the dough, to flattened it to an even thickness. Heat a tava or girdle, and grease with a little oil. Now lift up the butter paper with the flattened dough and invert it on the Tava, peel away the butter paper gently(the same paper can be used to roll out all the dough). Apply little oil and cook the Paratha on one side, flip it over and cook the other side, drizzling some oil over it. Repeat for the whole quantity of dough. Serve hot with Raita(yogurt dip), Butter and pickle.

Notes:

  1. Banana flour is like sponge,keeps absorbing whatever fluid you give it, be it water or oil. So while adding the water to form a dough,remember- less is more. Stop adding water when you think the dough needs more, and combine until all the dry flour is incorporated.
  2. While rolling it is common for cracks to appear, gently bring together the cracks with your fingers, and roll it out gently.
  3. The same dough will work well without the added greens too.

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