I am not a big fan of broccoli, mainly its texture, so I always find a way to cook it in a way that its in mashed form like in my broccoli pesto pasta recipe. Aj is just opposite to me, he loves broccoli only if its in bite florets. This recipe is told to me by my friend Sangeeta and she asked me to try it. I loved the way it is prepared – with spice powders both in the stuffing and in the dough. I tried and I liked it a lot. This is sure a great recipe with broccoli for me to consume this healthy veggie. The preparation is exactly same as gobi paratha. I would say, I like this more than gobi paratha
. Makes it a perfect one for your lunch box or your kid’s lunch box or for a quick fix dinner.
Broccoli Paratha recipe
Recipe Cuisine: Indian | Recipe Category: Lunch/ Dinner
Prep Time: 15 mins | Cook time: 15 mins | Serves: 2
Prep Time: 15 mins | Cook time: 15 mins | Serves: 2
Ingredients
Atta/ wheat flour - 1 cup
Red chilli powder - 1 tsp
Oil - 1 tblsp + as needed
Salt - As needed
Red chilli powder - 1 tsp
Oil - 1 tblsp + as needed
Salt - As needed
Stuffing
Broccoli, grated - 1 & 1/2 cup
Onion - 1
Finely chopped ginger - 2 tsp
Red chilli powder - 3/4 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - A pinch
Salt - As needed
Oil - 2 tsp
Jeera - 1 tsp
Onion - 1
Finely chopped ginger - 2 tsp
Red chilli powder - 3/4 tsp
Garam masala powder - 1/2 tsp
Turmeric powder - A pinch
Salt - As needed
Oil - 2 tsp
Jeera - 1 tsp
Method
- Prepare dough with approx. 1/2 cup water (plus or minus as needed) using the first table ingredients. Keep aside while you prepare stuffing and make equal sized balls out of it at the time of rolling.
- Wash and tap the excess water from broccoli. You can either grate or run it in a food processor. I used my mixie. Heat kadai and temper with jeera.
- Add ginger and onion, fry till onion turns transparent. Add grated broccoli and mix for aminute.
- Add turmeric, salt, red chilli and garam masala powder. Mix and cook covered for 2 minutes in medium flame.
- Once done, transfer to a bowl. Spread the dough ball into thick circle as shown in the picture and stuff with 3 tblsp of the prepared broccoli.
- Pinch the dough towards centre to close and make a pocket. Dust generously and start rolling our into thick parathas. Reverse the paratha while rolling in between and dust with flour if needed.
- Heat tawa until hot and cook the rolled out paratha both sides in medium flame. I usually drizzile oil only after the parathas are half done.
Notes
- I used juice/pulse option to give a grated feel for broccoli.
- The dough should be in right soft consistency. Not sticky, not too stiff too. Otherwise the stuffing will ooze out.
- I always keep the parathas in wire rack while cooling.
Serve with pickle and curd or any raita. I loved to have it as such. Soft parathas, stays soft for hours!
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