Broccoli Paratha

Try this easy Broccoli Paratha recipe! A healthy, fiber-rich Indian flatbread with spices and broccoli filling, perfect for any meal.

Recipe Source Link:https://www.mygingergarlickitchen.com/broccoli-paratha/

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RECIPE INGREDIENTS

» For the dough

• 2 cups wheat flour
• Salt, to taste
• Water, as needed for kneading dough
• 1 teaspoon oil

» For the broccoli stuffing

• 1 head broccoli, finely grated
• 3-4 garlic cloves, minced
• 1 inch ginger piece, grated
• 1 green chili, finely chopped
• 1/2 teaspoon carom seeds (ajwain)
• 3/4 teaspoon cumin seeds
• 1/8 teaspoon asafetida (hing)
• 1 teaspoon red chili powder, or to taste
• 1/2 teaspoon black salt
• Salt, to taste
• 1/4 teaspoon black pepper powder
• 1/2 teaspoon cumin powder
• 1 teaspoon amchur (dried mango) powder
• 1/2 teaspoon garam masala powder

» For Cooking

• Oil or ghee for roasting paratha

RECIPE INSTRUCTIONS

» Make the Dough

1. In a large mixing bowl, add 2 cups of wheat flour and salt to taste. Gradually add water and knead into a soft, smooth dough. Add 1 teaspoon oil to the dough and knead slightly again to make it smooth and pliable. Cover the dough with a kitchen towel and let it rest for at least 15-20 minutes.

» Make the Broccoli Stuffing

1. Rinse the broccoli head and break it into florets. Add the garlic cloves, green chili, and ginger to a blender and blend to make a coarse paste. To the same blender, add the broccoli florets and blend until you get a coarse mixture. Keep processing until all broccoli florets are used up. Alternatively, you can also finely grate the broccoli florets.
2. Transfer the broccoli, ginger, and green chili mixture to a mixing bowl. Also, add carom seeds, cumin seeds, asafetida, red chili powder, black salt, salt, black pepper powder, cumin powder, amchur powder, and garam masala powder. Mix until everything is well combined. Keep it aside.

» Stuff the Parathas

1. After resting, lightly knead the dough again and divide it into 5-6 equal-sized balls. Take one dough ball and dip it into dry flour. Roll it out into a small circle using a rolling pin. Place 2-3 spoonfuls of the broccoli stuffing in the center of the dough circle.
2. Bring the edges of the dough together to seal the stuffing inside and form a ball. Gently flatten the stuffed dough ball and dip it again in dry flour. Gently roll out the paratha (flatbread) using a rolling pin to the desired thickness. Be careful to not let the stuffing spill out.

» How to Cook the Broccoli Paratha

1. Heat a tawa or flat skillet on medium-high heat. Once the pan is hot, place the rolled-out paratha on the hot tawa. Cook for 1-2 minutes until you see bubbles forming on the surface. Once you start seeing bubbles form and the color change, flip the paratha. Apply a little oil or ghee on the cooked side. Flip again and apply ghee or oil or ghee on the other side. Cook until both sides are golden brown and crispy. Keep pressing the parathas with a spatula for even cooking. Once cooked, remove the cooked paratha from the tawa and repeat with the remaining dough and stuffing.

» Serving

1. Broccoli paratha is ready. Serve your delicious and nutritious broccoli parathas hot with raita, pickle, or any chutney of your choice.

RECIPE NOTES

1. The dough should be soft and pliable for making soft paratha. So, after kneading, it is advised to let it rest for a minimum of 15 minutes to release the gluten, making it easier to roll.
2. I have processed broccoli in a blender, but you can also use a grater and finely grate it.