Broccoli Paratha
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Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.
The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout". Broccoli is often boiled or steamed but may be eaten raw.
It is healthy and nutritious green vegetable which is used in many recipes. In this recipe I have prepared Broccoli paratha using broccoli, potatoes, onion and seasoned with some masalas. Paratha was yummy, mouth melting, flavorsome.
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Ingredients
- For covering – Wheat flour – 1 cup
- Ghee/Oil – 1tbsp + 2tbsp for greasing
- Salt
- Rice flour – ¼ cup for dusting rolling board and parathas or Wheat flour
- Water as required for kneading dough
- For Stuffing - Broccoli Florets – 1 ½ cup tightly packed
- Boiled potatoes – 2 small grated
- Cumin Seeds – 1 tsp
- Onion – 1 small or ½ medium finely chopped
- Lemon juice – ½ tbsp. or half lemon
- Garam Masala – 1 ½ tsp
- Turmeric powder – ½ tsp + ¼ tsp for blanching
- Hot water – 2 cups for blanching
- Salt to taste + for blanching
- Green Paste – Green chilies – 3-4
- Garlic cloves – 5-6
- Grated ginger – 1 ½ tbsp.
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Instructions
- For Dough - In a deep bowl, take wheat flour, oil, salt. Mix it.
- Add sufficient water and knead it into a soft dough. Cover and keep aside for 20-30 minutes.
- For Stuffing ââ¬â Blend garlic, green chillies, grated ginger into fine paste.
- Wash and blanch Broccoli florets in a hot water containing turmeric and salt. Drain off water completely.
- Run through a food processor or mince it using mixer. Donââ¬â¢t make a paste.
- In a wok or nonstick pan heat oil. Add cumin seeds. Let it splutter.
- Add finely chopped onion. Cook till translucent.
- Add prepared green paste. Cook till raw aroma goes away.
- Add turmeric powder, garam masala, salt. Stir for few seconds.
- Add lemon juice. Mix well.
- Add minced broccoli florets. Mix well till mixture combined well with masala.
- Add grated potato. Mix well. Sauté for few seconds.
- Assembling - Divide dough into 8-9 equal parts. Shape them into a smooth ball.
- Dust rolling board with some wheat flour. Roll dough ball into a small 4-inch circle.
- Fill with 1 ½ tbsp broccoli-potato stuffing. Pinch edges together forming a ball.
- Flatten and gently roll it into a thin paratha or circle about (6-7ââ¬Â diameter).
- Heat nonstick tava or griddle, place paratha on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
- Flip it over and let it cook for few seconds. Apply some ghee.
- Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides and paratha is cooked well. Press in between with the help of spatula for even cooking.
- Serve hot with curd, pickle or any subji or curry.
Notes
Blanching is optional.
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