There were few small tender papayas as last harvest from a tree in our garden. It was not good to keep for ripening. I did not want to throw them as well. I prepared palya/ stirfry & Green papaya salad. Still there were couple of them left out. It was recently one of my aunts, who is also a dentist introduced this recipe of papaya paratha to me. So I just tried it out and it was really worth giving a try. This paratha tastes good like any other. I personally felt Paratha will taste better with ‘about to ripe’ papaya than very tender ones!!
Cooking time: 30 minutes
Serves: 10 – 12 Parathas
Grated Papaya – ½ cup
Wheat flour – 2 cups
Salt - to taste
Carom seeds/ Ajwain/ Om kalu – ½ tsp
Red chilli powder – ½ tsp
Green Chilli - 1
Coriander leaves – few strands
Ghee – 1 tbsp
Ghee or Oil – For frying paratha
- Wash, Peel off and deseed papaya by cutting it into halves lengthwise. Grate it with a vegetable grater.
- Chop washed coriander leaves and green chilli finely.
- Combine grated papaya, chopped coriander leaves & chilli, salt, chilli powder, carom seeds/ ajwain and 1 tbsp of ghee in a large bowl. Add wheat flour and kneed well to get soft dough. Add little water as and when required while preparing the dough. Set aside for 15 – 30 minutes.
- Divide dough into equal sized balls.
- Roll each ball into thin parathas by applying little flour as and when needed, that is when it sticks.
- Meanwhile heat a griddle or tava on high flame. Apply little ghee or oil on tava.
- Fry/ cook each paratha flipping in regular intervals until you see few brown spots on both sides of it. Apply little ghee or oil on paratha while cooking. Do not make it too dry.
- Repeat the procedure until you finish all the dough. Serve hot with a choice of gravy or yogurt & pickles.