Jain Stuffed Paratha

Jains dont eat Aloo or Potato so here is the trick. Replace the potato ingredient with raw banana. Similarly hing or Asafoetida replaces garlic, onions can be replaced by cabbage and thus you can have a Jain version of most of the foods.

After the secret is understood, lets make Jain Stuffed Paratha.

Ingredients:
3 raw banana
1/4 cup chopped coriander leaves
1/2 tsp hing
1/2 tsp turmeric powder
1/4 cup finely chopped green chilies
1 tsp  raw mango powder (amchur)
1 tbsp cooking oil
salt to taste

1 cup Wheat floor
1/2 cup water
1 tbsp oil
pinch of salt
Ghee to roast


Method:

1. Boil the raw banana in pressure cooker.
2. Smash them well and add coriander leaves, green chilies, raw mango powder and salt
3. Take oil on a tadka pan (small fry pan) and season the smashed banana with hing and turmeric. Mix well. Cooked stuffing tastes better.
4. Bind wheat floor with oil, water and salt to make a roti dough. Keep aside for 15 minutes to rest.
5. Make equal parts of the dough. Take a piece and with the help of a rolling pin, make a flat round shape of the dough. 
6. Make sure the radius is thinner than the center. Roll until its 3/4 the size you want your Paratha to be.
7. Place a ball of stuffing and now bring together the sides of the roti and tie it. Remove the excess dough and roll again.
8. On a flat skillet, place the paratha. When one side starts to cook, flip it. 
9. Now apply ghee or butter to shallow fry it.
10. Make sure both sides are golden brown and crisp.

Serving:

Stuffed paratha tastes well with coriander chutney or tomato ketchup or raita or pickle. Which one do you preffer?

Try different combination of stuffings like cheese chilly, cabbage capsicum, panner coriander... but just make sure the stuffing is very fine or else it will peel off the Paratha layer.

Jain Lachcha Paratha

This crispy indian bread goes best with any vegetable.

Ingredients:
3/4 cup all purpose flour (maida)
1/4 cup wheat flour
cooking oil, ghee or butter
1 tsp salt

Method:

1. Mix all the ingredients and bind it using water. Let it rest for an hour
2. Now kneed the dough again for few minutes and divide it into big chunks of ball to roll.



The shell dough

3. Using a rolling pin make a 10 inch roti. Sprinkle oil and flour on it. Fold the roti horizontally like a paper fan. Now roll again like a snail shell.
4. Make such shell and keep it aside for half an hour.
5. Now again roll the shell dough about 6 inch.
6. On a shallow skillet pan rost the paratha on one side till it shows some bubbles coming on the top. Flip side and put ghee or butter and roast till it has a good brownish color.

Jain Lachcha Paratha