Raw Papaya Stuffed Paratha
Raw papaya, moisturizes Skin and clears Pigmentation. If a bout of acne has left you with scars, or if you are suffering from uneven pigmentation, papaya can come to your rescue.
Ingredients
- 1 tsp Sunflower Oil
- 1½ cup Raw papaya peeled & grated
- 1 Red Bell pepper (Capsicum), finely chopped optional
- 1 inch Ginger , finely chopped
- 1 Onion, finely chopped
- 1 or 2 Green Chillies, finely chopped
- 1 tbsp Aamchur (Dry Mango Powder)
- 1 tsp Garam masala powder
- ½ tsp Red Chilli powder
- 1 tsp Ghee
- To taste Salt
- ¼ cup Mint Leaves (Pudina)
- For the Dough:
- 2 cups Whole wheat flour
- 1 tsp Sunflower Oil
- To taste Salt
- Water As required to mix the dough
Instructions
- Heat 1 tsp oil in a pan, add the red capsicum (optional) and onions, saute until the onion turns lightly golden.
- Once the onions turn golden, add the raw papaya and saute the papaya until slightly softened for about 3 to 4 minutes.
- Once the papaya is slightly softened, add the green chillies, aamchur powder, red chilli powder, garam masala powder and salt to taste. Give it a stir until well combined and turn off the heat.
- Allow the raw papaya and red capsicum mixture to cool completely.
- Once cooled, stir in the mint leaves.
- To make the dough for the paratha, into a large mixing bowl add whole wheat flour and salt to taste. Stir to combine the dry ingredients.
- Add a little water at a time and knead to make a smooth firm dough.
- Drizzle 1 tsp oil over the dough and knead again until the dough is smooth.
- Divide the dough into 6 large lemon size portions.
- Dust the dough in flour and roll into a 3 inch diameter circle.
- Place a large tablespoon of raw papaya filling into the center and bring the edges of the dough to the centre. Pinch the excess dough out.
- Flatten the stuffed paratha and dust again some flour
- Gently roll the stuffed paratha into a 4 to 5 inch diameter circle or as per your preferred thickness.
- Place the paratha onto a preheated pan. Cook the paratha on both sides without any ghee for a few seconds until the rawness has gone away.
- Once lightly cooked through, smear a little ghee and cook the paratha on medium heat until golden brown and crisp on both sides.
