Broccoli Paratha

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:

1. Knead whole wheat flour and salt using water into a soft dough. The dough must be pliable. Keep aside, covered.
2. Wash broccoli crowns thoroughly under running water and pat them dry.
   
3. Shred the broccoli crowns. I cut them into small pieces and pulsed a couple of times in a blender. Keep aside.
4. Shred green chillies.
5. Heat oil in a pan.
6. Add carom seeds. When they start sizzling , add shredded green chillies. Saute for a minute.
7. Now add shredded broccoli and saute for 2 minutes.
8. Add salt, dry mango powder and garam masala powder. Mix well. Saute for a minute.
9. Turn off the heat and let it cool down completely.
   
10. Knead the dough again and make large lemon sized dough balls.
11. Heat a griddle.
12. Lightly dust the dough ball with some whole wheat flour and roll into small, thick disc using a rolling pin.
13. Place 3-4 tbsps of stuffing mixture in the centre of the rolled disc.
    
14. Bring the edges of the disc together and seal tightly by pressing gently and roll into a ball again.
15. Dust it with some flour again.
16. Gently roll it into a 1/2cm thick disc. Do not use much pressure while rolling the disc.
17. Place it on a heated griddle. Set the flame to medium.
18. When small brown specks form on the bottom side of the disc, flip the side.
19. Smear 1/2 tsp oil/ghee on top.
20. When brown specks form on the other side, flip side again and smear 1/2 tsp oil/ghee on top.
21. Serve hot with curd and pickle.