I grew up eating all kinds of parathas for breakfast: potatoes, daikon, cauliflower, paneer, daal, methi to name a few. It’s one of the most delicious breakfast that you can eat. Served with home-made butter and fresh masala chai, it’s hard to beat!
However, my mother never made papaya parathas and this recipe for making raw papaya paratha is my sister’s. She made it for us when we visited her place a few years ago and since then I have been hooked!
I highly recommend giving this papaya paratha recipe a try! I am also sharing the video to along with the recipe so that learn how to roll out the parathas.
- 750 gram raw papaya peeled and deseed
- 1/2 cup ghee for frying, preferrably ghee but any cooking oil will work except virgin oils
- 1 onion medium size (2-3 inches), peeled and finely chopped
- 2 inch ginger peeled and finely chopped
- 3-4 green chillies finely chopped
- handful coriander leaves chopped with large stems removed
- 2-3 green onions finely chopped
- 1/2 tsp red chilli powder
- 2 tsp carom seeds ajwain
- 1 tbsp mango powder
- 1 tbsp garam masala
- 1/2 tbsp coriander powder
- Salt to taste
- 3 cups flour wheat flour for making chapatis
- 3/4 cup water
Making Papaya Filling
Grate the papaya either using a hand grater or a food processor (see video below to see how it should look like)
Mix in 2-3 tbsp of salt in the grated papaya and set it aside for 20-30 minutes to sweat it while you are prepping other ingredients.
Take a handful of the grated papaya and squeeze the water out of it. Make sure to squeeze out all the water as it will be quite difficult to roll out the parathas if the filling is wet. Throw away the water.
Add all the ingredients to the papaya: onions, green onions, ginger, coriander leaves, green chillies, red chilli powder, mango powder, carom seeds, coriander powder and garam masala.
You can add salt too at this point as most of the salt which was added to sweat the papaya would be in the discarded water. However, make sure to taste the filling before adding any more salt to ensure that you do not over salt the filling. You want the mixture to taste little bit salty as once you add the filling to the paratha, it will taste less salty.
Mix everything well so that all the herbs and spices are evenly distributed.
Mix the flour and water and knead it until you have a soft dough. More you knead it, softer the parathas will be (Tip: It probably is better to make the dough about 30 minutes before you start making the parathas)
Roll the dough into two small balls at a time (about half inch to one inch). Roll each dough ball into a small disc circle about 3 inches wide. Brush one side of the disc with small amount of ghee.
Scoop about 2 tbsp. of filling and lay it on one of the dough disc. Cover the filling with the second disc and seal the two discs by pressing the sides together. See the video below to see how to do this.
Gently start to roll out the disc (use dry flour on the surface if it starts to stick) until the disc is about 6-7 inches wide. You want to roll it as thin as possible without the stuffing falling out.
Heat the skillet on medium-high heat and put the paratha on the skillet. (Heat should be low to medium-high when you first put the paratha on the skillet. This ensures that the filling is also cooked)
After about 1-2 minutes, turn it over and cook for 2-3 minutes. After this, you can turn the heat to high at this point.
Brush both sides with ghee and turn it over every few minutes until both sides are golden brown (about 5-7 minutes total).