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Broccoli Paratha is prepared by rolling unleavened dough stuffed with minced broccoli mixture and roasting it on a heated griddle. This paratha can be served with pickle, plain yogurt or raita.
Ingredients:
For Stuffing:
Broccoli – 500 gms
Green Chillies – 5
Carom Seeds/Ajwain – 1 tsp
Dry Mango Powder/Amchoor – 1 1/2 tsp
Garam Masala Powder – 3/4 tsp
Vegetable Oil – 2 tsps
Salt to taste
For Dough:
Whole Wheat Flour – 2 cups
Salt to taste
Water as required
Flour for Dusting
Oil/Ghee for roasting
Method:
- Knead whole wheat flour and salt using water into a soft dough. The dough must be pliable. Keep aside, covered.
- Wash broccoli crowns thoroughly under running water and pat them dry.
- Shred the broccoli crowns. I cut them into small pieces and pulsed a couple of times in a blender. Keep aside.
- Shred green chillies.
- Heat oil in a pan.
- Add carom seeds. When they start sizzling , add shredded green chillies. Saute for a minute.
- Now add shredded broccoli and saute for 2 minutes.
- Add salt, dry mango powder and garam masala powder. Mix well. Saute for a minute.
- Turn off the heat and let it cool down completely.
- Knead the dough again and make large lemon sized dough balls.
- Heat a griddle.
- Lightly dust the dough ball with some whole wheat flour and roll into small, thick disc using a rolling pin.
- Place 3-4 tbsps of stuffing mixture in the centre of the rolled disc.
- Bring the edges of the disc together and seal tightly by pressing gently and roll into a ball again.
- Dust it with some flour again.
- Gently roll it into a 1/2cm thick disc. Do not use much pressure while rolling the disc.
- Place it on a heated griddle. Set the flame to medium.
- When small brown specks form on the bottom side of the disc, flip the side.
- Smear 1/2 tsp oil/ghee on top.
- When brown specks form on the other side, flip side again and smear 1/2 tsp oil/ghee on top.
- Serve hot with curd and pickle.