Raw Papaya Stuffed Paratha

• Rest_dough chapati dough for at least 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 medium raw papaya
• 1.5 cups wheat flour (atta)
• 1/4 teaspoon salt (for dough)
• 1 teaspoon salt (for papaya)
• 1 tablespoon oil (for dough)
• 1/2 to 3/4 cup warm water (for dough)
• 1-2 green chilies, finely chopped
• 1-2 tablespoons cilantro, finely chopped
• 1 teaspoon dry mango powder (amchur)
• Oil or ghee, for cooking
• Dry flour, for dusting

1. 1Prepare chapati dough by kneading wheat flour, 1/4 tsp salt, 1 tbsp oil, and warm water; let it rest.
2. 2Peel and shred the raw papaya, then mix with 1 tsp salt and let sit for 5-10 minutes to release moisture.
3. 3Squeeze out excess liquid from the shredded papaya and discard the liquid.
4. 4Add finely chopped green chilies, cilantro, and 1 tsp dry mango powder (amchur) to the squeezed papaya, and mix well to create the filling.
5. 5Divide the dough and the papaya filling into 6 equal portions.
6. 6Take one dough portion, flatten it, place a ball of filling in the center, and seal the dough around it.
7. 7Dust the stuffed dough with dry flour and gently roll it into a flat disc (paratha).
8. 8Heat a tawa or griddle on medium heat. Cook the paratha, applying oil or ghee on both sides, until golden brown and cooked through.
9. 9Repeat for the remaining dough and filling portions.

These instructions are our analysis of the original video. Watch on YouTube →