Raw Papaya Paratha

I wanted to make this Diwali a gluten free festival and I made stuffed paratha for lunch instead of deep fried puri. I’ve always enjoyed stuffed paratha of any kind. The best parathas are made in the dhabas of Northen India…though you can see the fat smeared all over and you are stuffed with eating one. In that case; raw papaya parathas are lite and you will be able to eat more than just one

2 cups whole wheat flour
2 cups grated raw papaya (without skin)
1tsp ajwain
1 tsp chilli powder
1/2 tsp garam massala
salt to taste
Oil or ghee for roasting

Take 1 1/2 cup of flour and mix water to make a soft dough. Set aside for about an hour. Keep 1/2 cup of flour to use it later.
Heat 1tsp of oil in a pan and add ajwain, grated papaya and all the dry massala. Let it cook for about a minute on medium flame. Keep aside and allow it to cool.
Make round balls of the dough and roll it into a circle using a rolling pin, the circle should be big enough to hold about a spoon of prepared stuffing.Seal the edges and flatten them in the dry flour. Roll into a circle of desired thickness, take care not to make it too thin.
Heat a non-stick pan and add oil or ghee (I use about  2tsp of oil) and place the paratha. Roast them for 1-2 minutes on medium flame.Roast them until you get brown spots on both the sides.

This is my submission to this week’s Weekend Herb Blogging, hosted by Susan from The Well-Seasoned Cook.