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Looking for a creative way to use up leftover bread and tired bananas? Look no further than this recipe for Porridge Parathas and Banana Chutney! We’re taking leftover bread to new heights with these flavorful flatbreads, and giving those browning bananas a starring role in a sweet and tangy chutney. It’s a brilliant way to reduce food waste and create a surprising flavor combination that will tantalize your taste buds. Get ready to transform everyday ingredients into a delicious and unique breakfast or snack!

Difficulty: Medium

Time: 45 minutes

Porridge Parathas and Banana Chutney Recipe

Porridge Paratha and Banana Chutney Recipe Ingredients:

Embrace leftover cooked porridge and create a unique and delicious breakfast duo with this recipe. Here’s what you’ll need:

For the Porridge Parathas:

Cooked Porridge (2 cups) – Any leftover porridge you have on hand, be it oatmeal, rice porridge, or millet porridge.
Whole Wheat Flour (1 cup) – Provides structure and a nutty flavor to the parathas.
Salt (to taste) – Seasoning is key!
Ghee or Vegetable Oil (for cooking) – For frying the parathas.

For the Banana Chutney (utilise banana peels to minimise waste!):

Banana Peels (from 2 ripe bananas) – The base of the chutney, promoting zero-waste cooking.
Onion (1 small, diced) – Adds depth of flavor.
Garlic (1 clove, minced) – For a pungent and savory note.
Ginger (1 small knob, minced) – Adds a warming and slightly spicy flavor.
Tomato Paste (1 tablespoon) – Provides tanginess and richness.
Coconut Milk (1/2 cup) – Adds creamy texture and a touch of sweetness.
Water (as needed) – Adjusts the consistency of the chutney.
Sugar (1/4 cup, or to taste) – Balances the tanginess of the tomatoes.
Lime Juice (1 tablespoon) – Brightens the flavor profile.
Spices (ground) – Cumin (1/2 teaspoon), Coriander (1/2 teaspoon), Chili Powder (optional, a pinch) – Warm and fragrant spices.
Salt (to taste) – Seasoning is key!
Fresh Cilantro (chopped, for garnish) – (Optional)

Porridge Paratha and Banana Chutney Instructions:

Transform leftover porridge and banana peels into a delicious and unique breakfast experience with these steps:

For the Porridge Parathas:

Prepare the Dough: In a large bowl, combine the cooked porridge, whole wheat flour, and salt. Mix and knead until a soft but manageable dough forms. You might need to add a little more flour if the dough is too sticky.
Rest the Dough: Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide and Shape: Divide the dough into equal portions. Roll out each portion into a thin circle on a lightly floured surface.
Heat Ghee/Oil: Heat a pan or griddle over medium heat. Add a pat of ghee or a drizzle of vegetable oil.
Cook the Parathas: Carefully place a rolled-out paratha dough circle on the hot pan. Cook for 1-2 minutes per side, or until golden brown spots appear. Flip and cook the other side.
Serve Warm: Repeat with the remaining dough. Serve the warm parathas immediately with the banana chutney.

For the Banana Chutney:

Prepare the Banana Peels: Wash and roughly chop the banana peels.
Sauté Aromatics: Heat a tablespoon of oil in a pan over medium heat. Add the diced onion, garlic, and ginger. Sauté for 2-3 minutes, or until softened and fragrant.
Add Spices and Tomato Paste: Add the ground cumin, coriander, and chili powder (if using) to the pan. Cook for another minute, stirring constantly, to release the aromas of the spices. Stir in the tomato paste and cook for a further minute.
Simmer with Coconut Milk and Water: Add the chopped banana peels, coconut milk, and enough water to create a desired chutney consistency (not too thick, not too soupy). Bring to a simmer and cook for 10-15 minutes, or until the banana peels are softened.
Blend and Season: Transfer the chutney mixture to a blender or food processor and blend until smooth. Season with sugar, lime juice, and salt to taste.
Garnish and Serve: Transfer the banana chutney to a serving bowl. Garnish with chopped fresh cilantro (optional) and serve warm alongside the porridge parathas.

Porridge Paratha and Banana Chutney Serving Suggestions:

This unique breakfast duo can be enjoyed in a few ways:

Hearty Breakfast Combination: Enjoy the warm porridge parathas stuffed with leftover cooked vegetables or scrambled eggs, and pair them with a dollop of the sweet and tangy banana chutney for a flavorful and satisfying breakfast.
Customizable Fillings: Feel free to experiment with different fillings for your porridge parathas. Leftover shredded chicken, crumbled paneer (Indian cottage cheese), or a mixture of chopped vegetables are all delicious options.
Light Lunch Option: Porridge parathas can also be enjoyed for a light lunch. Pack them with your favorite fillings and enjoy them with a side salad or yogurt.
Leftover Chutney Uses: Leftover banana chutney can be enjoyed with other savory dishes like samosas, pakoras, or even grilled cheese sandwiches. Its sweet and tangy flavor adds a delightful twist.

Why Porridge Parathas and Banana Chutney Are a Great Leftover Recipe:

This recipe is a fantastic way to give leftover porridge and banana peels a delicious second life. Here’s why it makes a great leftover meal:

Reduces Food Waste: The recipe utilizes leftover cooked porridge and banana peels, promoting a zero-waste approach.
Budget-Friendly: Using leftover ingredients makes this recipe economical and budget-friendly.
Unique and Flavorful: The combination of savory porridge parathas and sweet and tangy banana chutney creates a unique and flavorful breakfast experience.
Customizable and Versatile: Both the parathas and chutney offer room for customization with different fillings and flavor variations.
Quick and Easy: This recipe comes together quickly, making it perfect for busy mornings or when you need to use up leftover ingredients.

Take a look at more recipes to reduce food waste here.