FAVOURITE RECIPE OF THE WEEK

Sarkkarai Pongal | Sweet Pongal

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Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good. My husband bought me this dark brown jaggery (Kottayam Vellam) from Nanguneri. Now let's see some important tips for perfect Sarkkarai Pongal.


Plantain Paratha - Raw Banana Stuffed Paratha

Plantain Paratha - super yummy parathas stuffed with the precooked plantain masalas. The first time I made this, it was a big hit in my family and my son told me it's a paratha filled with plantain podimas. Because he likes plantain podimas (puttu) very much and finish it completely as a salad.


This paratha is good for breakfast and you can simply have it with a bowl of curd. Plantain paratha has few simple ingredients like plantain, wheat flour, chopped ginger, chopped green chillies, coriander leaves and grated coconut. The plantains are cooked and then grated finely. I use the carrot grater to grate it, you may use a potato masher to mash it. If you have nice soft plantains, it will be easy to cook and grate them, otherwise you will have small small chunks in the paratha. After preparing the plantain gratings simply saute them in a pan along with chopped ginger, green chillies, coriander leaves and curry leaves. Once you are done with the plantain mixture, prepare the stuffed parathas as we do for aloo paratha. Now let's see how to prepare Plantain Paratha with step by step instructions.

Check out my other paratha recipes here
 



Plantain Paratha - Raw Banana Stuffed Paratha Recipe Details
 
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Prep time : 25 minutes
Cook time : 20 minutes
Yields : 8 to 10 parathas
Category : tiffin
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cups wheat flour
  • 2 plantain
  • 1 tsp cumin
  • 2 green chilly, finely chopped
  • 1 tsp chopped ginger
  • 1 tbsp chopped curry leaves
  • 1 tbsp chopped coriander leaves
  • 1/2 cup grated coconut, optional
  • 1 tbsp ghee
  • oil as needed
  • salt to taste
Cooking Directions

  1. Take a wide bowl and add the wheat flour along with required salt and ghee. Add water little by little and knead it to smooth dough and apply some oil over the dough and keep it closed for 20 minutes.
  2. Using a knife, cut both the ends of the plantain because it will be easy to remove the skin after cooking. Add it in a vessel filled with 3 cups of water. 
  3. Cook the plantains on medium heat for 10 to 12 minutes or until the skin turned black.Allow the plantains to cool down completely and peel the skin.Grate them finely without any solid parts and keep it ready.
  4. Heat a tsp of oil in a frying pan and add cumins, chopped ginger, chopped coriander leaves, chopped green chillies and curry leaves. When they are fried well, add the grated plantains along with the required salt. Mix them well.Next, add the grated coconut and turn off the heat. Allow the mixture to cool down.
  5. Make small medium balls of the dough and dust it with wheat flour and roll them into 4 inch circles.
  6. Add a spoonful of plantain mixture in the centre and bring all the edges together. Flatten the dough ball with your palms and once again dust it with wheat flour and roll the dough into a circle of 6 inches. 
  7. Heat an iron tawa on medium heat and place the paratha on to the hot tawa. Add some oil and cook the paratha for a minute and then flip over. Apply some more oil on the other side and press with a spatula and cook till both sides have brown spots on them. Repeat the process for the remaining parathas.


Plantain Paratha - Raw Banana Stuffed Paratha with step by step photos

Take a wide bowl and add the wheat flour along with required salt and ghee. Add water little by little and knead it to smooth dough and apply some oil over the dough and keep it closed for 20 minutes.

Using a knife, cut both the ends of the plantain because it will be easy to remove the skin after cooking. Add it in a vessel filled with 3 cups of water.

Cook the plantains on medium heat for 10 to 12 minutes or until the skin turned black.Allow the plantains to cool down completely and peel the skin.

 Grate them finely without any solid parts and keep it ready.

Heat a tsp of oil in a frying pan and add cumins, chopped ginger, chopped coriander leaves, chopped green chillies and curry leaves.

When they are fried well, add the grated plantains along with the required salt. Mix them well.Next, add the grated coconut and turn off the heat.

 Make small medium balls of the dough and dust it with wheat flour and roll them into 4 inch circles.

Add a spoonful of plantain mixture in the centre and bring all the edges together as shown in the picture.


Flatten the dough ball with your palms and once again dust it with wheat flour and roll the dough into a circle of 6 inches. 

Heat an iron tawa on medium heat and place the paratha on to the hot tawa. Add some oil and cook the paratha for a minute and then flip over.

Apply some more oil on the other side and press with a spatula and cook till both sides have brown spots on them. Repeat the process for the remaining parathas.



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