Jack fruit/kathal is used for making a wide variety of dishes, but its cutting is very tedious and tricky. Often many of my friends buy already cut slices of it from the vegetable market, but on the contrary, I prefer to buy it as a whole, which is rarely available in the vegetable market. So, whenever I see a small jackfruit which can be consumed in two or three times, I can't help buying. Here I have made its parantha with fresh/unripe,young jack fruit. I started to cut it for making sabzi, but it ended up making parantha. It is really worth making. Here below is its full recipe:
Ingredients
1 small piece of kathal
1 small onion
1 fresh green chili
salt to taste
1 tsp of garam masala
1/4 tsp of mango powder
1 tsp of coriander powder
handful of chopped mint leaves
handful of drum stick leaves
2 cups of wheat flour
1 cup of water
1/4 cup of flour for rolling
oil
Method
1. First of oil, apply little oil to both hands and knife. Wash, peel and cut kathal in small chunks.
2. Smear the chopper container and blade with little oil too. Next take kathal with 1/2 tsp of oil in vegetable chopper and chop in it very finely. It takes some time.
3. Next, take it in a microwave bowl with 1 tsp of oil and mix. Microwave it for 3 minutes. After that take out from the microwave, stir and cover with lid. Let it be cool off completely.
4. Peel the onion and ginger. Chop onion and ginger very finely with hand instead of in vegetable chopper, if not very good in rolling the stuffed parantha.
5. Now mix the completely cool kathal, onion, chili and ginger, mint leaves and chopped drum stick leaves, mix together. Add salt, coriander powder, mango powder and garam masala just before we start making parantha.
6. Take the wheat flour in a big bowl and make a soft dough with 1 cup of water. If not sufficient take more little bit normal water. Keep it aside for 10 minutes.
7. Now make four balls out of the dough.
8. Roll it with rolling pin just like roti in round shape. Put handful of stuffing on it and gather from all sides and make flat ball of it.
9. Now roll this stuffed flat ball into the dry flour and slightly press it with hands and then roll it with rolling pin on wooden surface/chakla with very light hand.
10. Place this stuffed and rolled parantha on the heated tava,/pan etc. When one side seems dry turn it over to the other side.
11. After that apply oil to both sides and cook it till crisp.
12. Delectable kathal parantha/purontha is ready to serve.
Enjoy Healthy cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Totilla's bhatoore
Tortilla Tandoori roti
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Reproduction of the contents of this blog without permission, in whole or in part is strictly prohibited.
1 small piece of kathal
1 small onion
1 fresh green chili
salt to taste
1 tsp of garam masala
1/4 tsp of mango powder
1 tsp of coriander powder
handful of chopped mint leaves
handful of drum stick leaves
2 cups of wheat flour
1 cup of water
1/4 cup of flour for rolling
oil
Method
1. First of oil, apply little oil to both hands and knife. Wash, peel and cut kathal in small chunks.
2. Smear the chopper container and blade with little oil too. Next take kathal with 1/2 tsp of oil in vegetable chopper and chop in it very finely. It takes some time.
4. Peel the onion and ginger. Chop onion and ginger very finely with hand instead of in vegetable chopper, if not very good in rolling the stuffed parantha.
5. Now mix the completely cool kathal, onion, chili and ginger, mint leaves and chopped drum stick leaves, mix together. Add salt, coriander powder, mango powder and garam masala just before we start making parantha.
6. Take the wheat flour in a big bowl and make a soft dough with 1 cup of water. If not sufficient take more little bit normal water. Keep it aside for 10 minutes.
7. Now make four balls out of the dough.
8. Roll it with rolling pin just like roti in round shape. Put handful of stuffing on it and gather from all sides and make flat ball of it.
9. Now roll this stuffed flat ball into the dry flour and slightly press it with hands and then roll it with rolling pin on wooden surface/chakla with very light hand.
10. Place this stuffed and rolled parantha on the heated tava,/pan etc. When one side seems dry turn it over to the other side.
11. After that apply oil to both sides and cook it till crisp.
12. Delectable kathal parantha/purontha is ready to serve.
Enjoy Healthy cooking!!!
See more recipes:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Totilla's bhatoore
Tortilla Tandoori roti
--------------------
Reproduction of the contents of this blog without permission, in whole or in part is strictly prohibited.
