Sunday, October 12, 2008

Balehannu chapathi | Banana Chapathi : Left over magic


Because of Singapore's weather, the shelf life of banana is very less. Within 3-4 days, the bananas get ripened & cannot be consumed. So.., what could be done to use this completely ripened bananas?? There are many recipes that take ripened banana as an ingredient like banana dosa, buns (Mangalore buns), mulka, appa. I'll post all the above mentioned recipes, but now, I'm publishing a different & a very easy recipe whose main ingredient is ripened banana.

If you are thinking that the chapathi/roti becomes sweet.., you are wrong. It doesn't become sweet, but will have flavor & aroma of banana. You can have it with any palya, gojju or curry.

This is again learnt from my co-sister & here it goes...............

Ingredients: (Makes about 20 chapathis)
2-3 ripened bananas (over ripened)
3 cups whole wheat floor | atta
2 tbsp sugar
a pinch of cardamom powder
salt according to taste.
ghee/oil for greasing

  • Mash the bananas completely & add salt, sugar and cardamom powder to it.
  • Keep adding the wheat flour to the mashed bananas & mix the wheat flour with the bananas.
  • Dont add water at this stage, just mix the mashed bananas with the flour. 
  • Add little water at a time to make a stiff dough. The banana will ooze out water, hence do not add too much water at a time. I'm stressing again, make a stiff dough. Once the dough rests for 30 mins, the dough will become soft.
  • Set aside for 30 mins.
  • Knead the dough again, and divide it into lemon sized balls.
  • Dust the surface and roll out the chapathis using a rolling pin.
  • Roast the chapathi on a medium-high heat on a hot griddle. Smear some ghee and roast the chapathis on both the sides until golden brown.
  • Banana rotis, chapathis are ready to serve.
  • Serve with any curry, palya, chutney of your choice.

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