Flavorful and yet at the same time, easy to make, these parathas are the go to dish when you are in the mood for a slightly heavy breakfast or even some lazy Sunday brunch. And because of that brilliant color in the stuffing, the kids will go gaga gaga over this. Now, do you want more reasons for making these parathas? Haven’t i given you all enough?
Recipe For Broccoli Paratha
( Whole wheat flat bread stuffed with sauteed broccoli)
Prep Time: 20 mins
Cook Time: 10 mins for the stuffing
2 mins for each paratha
Yields 10 medium sized parathas
For The Dough
Whole wheat flour 2 cups
Salt to taste
Water as required to knead the dough. ( I used about 3/4 c to 1 c)
Oil 2 tbsp
For The Stuffing
Broccoli 1 large head
Green chili 1 minced
Cumin seeds 1 tsp
Coriander cumin powder 1 tsp
Garam masala powder 1/2 tsp
Salt to taste
Oil 1 tbsp
Oil for cooking the parathas
Wheat flour for dusting
In a large mixing bowl, place the wheat flour and combine with salt.
Add the oil next and combine again.
Now, adding water gradually, knead the dough into a smooth supple dough that is non sticky.
Once the dough is ready, set aside.
Now, wash the broccoli well and pat dry. Remove each floret and place the florets in a food processor and shred the broccoli finely. You can grate it too in case you dont have a processor. Set aside.
Heat a pan with 1 tbsp of oil and pop the cumin seeds.
Add the green chili next and saute for 30 secs.
Now, add the shredded broccoli and saute for 1 min.
Add all the spice powders next and saute till the mixture becomes almost dry.
Add salt next and combine well.
Set aside to cool.
Lets get started with the parathas, shall we?
Divide the dough into 10 equal parts and shape them into balls.
Now, slightly press the ball of dough lightly into a flat disc in between your palms.
Dust it with flour and place it on the rolling board.
Roll the dough into a 1/4″ thick round.
Place about 1 tbsp of the filling in the middle of this round and bring together the dough to form a bundle like dough.
Pinch the excess dough off and dust with flour
Gently, roll the stuffed dough into 3 mm thick round.
Heat a iron skillet or girdle.
Place the rolled out dough on the tawa and wait for brown spots to appear on the parathas.
Once they appear, smear oil and flip and cook. Repeat the same with the remaining dough and parathas.
Serve hot with fresh curd and pickles.