Broccoli Paratha

Broccoli Paratha

Paratha made with broccoli tastes awesome. This can be had as breakfast/dinner. My son's favorite next to aloo paratha. 

    Cuisine: North Indian

    Coarse: Main dish

    Cooking Time: 30 mins

    Prep Time: 15 mins

    Serves: 3

Ingredients

• 2 medium broccoli crowns
• 2 1/4 cup of wheat flour
• 1 tsp carom seeds(ajwain in Hindi and omam in Tamil)
• 1/4 tsp turmeric powder
• 1.5 tsp chilli powder
• 1/2 tsp dry mango powder(amchur powder)
• 1/2 tsp garam masala powder
• salt to taste
• coriander leaves
• 1 tsp oil
• required ghee to smear onto the paratha
• wheat flour to dust the parathas

Directions

Step 1:

Knead the wheat flour with salt and water. Separate the broccoli crowns into smaller florets. Wash thoroughly with water. Grate them. 

Step 2:

Heat oil in a pan. Rub the carom seeds slightly with the palms and add to the oil. Rubbing the carom seeds gives a nice flavor. Add turmeric powder and chilli powder. Stir for half a minute. 

Step 3:

Add the grated broccoli, amchur powder, garam masala and salt to taste. Saute well for 2 to 3 mins. Add a lavish sprinkle of chopped coriander leaves. Do not overcook. Broccoli has to be crunchy while we are eating paratha.

Step 4:

Take a large lemon sized ball(bigger than the usual chapathi ball) of chapati dough. Dust the ball with wheat flour. Flatten slightly with the rolling pin. Place 2 tsp of broccoli mixture onto the center of the flattened dough.

Step 5:

Close it from all the edges. Seal properly so that the broccoli stuffing should not come out while rolling. Pinch off the extra dough from the top. 

Step 6:

Make it into a round ball and dust with wheat flour. 

 

Step 7: 

Roll it gently. Heat the pan and cook the parathas on both the sides. Parathas puff up nicely. Smear with ghee.   

 

Ready to serve with any pickle and curd! 

Notes:

1. Parathas take a little more time than the usual chapathi. So cook them on both the sides with patience. 

2. The same preparation can be made with cauliflower. Only thing cauliflower leaves water after grating. So squeeze out water from cauliflower and then saute.

3. This can be had with any raita of your choice.