Broccoli paratha is a flavourful and tasty paratha like others.I usually prepare stir fry or simply steam it for salads and this is my recent try which turns great in taste.I served this with Curd,roasted pepper pdr,jeera powder and a dash of salt.The very first time i used to cut the florets into small pieces for stuffing and faced little trouble in rolling part,it turns good too(last pic).The second time,i used coarse mix,this also turns good(first pic).Try this for a change.You can follow the same procedure for making gobi paratha too.
Broccoli Paratha :
Thats It : Prepare Chappathi Dough - Stuffing - Rolling - Cook
Total Time : 30mins
Yields : 6Parathas
Chappathi Dough :
Wheat Flour 1 1/4Cup
Salt 1/2 tsp
Broccoli Paratha Stuffing:
Broccoli Florets 2 Cups
Ajwain/omam OR jeera 1tsp
Red Chilli Powder 3/4tsp
Turmeric Powder 1/4tsp
Garam Masala Powder 1/2tsp
Salt to taste
1.Take a wide bowl,add flour and salt,give it a rough mix.Gradually add water and knead them to a soft and non-sticky dough.Drizzle 1tbsp of oil,knead it and keep aside.
2.Seperate the broccoli florets.Add the florets into hot water about 3mins to remove the bacteria present in it.Drain it completely.
3.Make the florets into coasre paste using food processor or by mixie.I used mixie to do this but with with pulse option.
4.Heat a pan.add oil,ajwain,after it sizzles,add broccoli coarse mix,then spice powders,salt,mix it well.Cook for 2-3mins till the moisture gone.Keep aside.Cool down completely.
5.Now take the resting dough and divide into 6balls.Dust with flour and roll them slightly.Add 1tbsp of broccli stuffing into the centre of the rolled chappathi,then gather the edges and seal them properly.Again dust the flour and roll them.
7.Heat a tawa,add rolled paratha and wait till small spots appeared on the top side.Then flip over brush it with oil /ghee,cook for a min.Again flip and cook for 30secs.Take the parathas and brush some butter to it.
Broccoli Paratha is Ready !!!
Serving Suggestions :
# Curd,roasted jeera pdr,pepper powder,little salt
1.Adding ajwain enhances the taste and smells great.
2.You can proceed the same way for making Gobi/Cauliflower Parathas.
3.Rolling part with proper sealing is important.
4.Cook the stuffing till all the moisture gone otherwise while rolling it overflows.
5.You can also finely chop the florets instead of grating,in that case you will get parathas like my last picture.