Broccoli Paratha

Ever since my daughter has started schooling I look out for various tiffin varieties.  She doenst like sandwiches much but loves bread and jam roll ups or simple bread and jam. Idli, dosa and chapathi is what she asks for when I ask her what to pack for in her box. Whenever I give her such food she finishes it off happily, she is not a kind of girl who likes biscuits, cakes so I got to go by her choice.

Me(only me here because my brother went to a school near by our house and he used to come home for lunch and me used to travel by bus to school) as a kid had no much option I used to shut our mouth  and take our tiffin box without much tantrums , because my mom had one policy take it or leave it and don’t make all the fuss. Not that she never cooked any of my favorites, she did but I was fussy kid.

Little M loves chapathis, parathas so I look for various stuffing these days. Broccoli being a healthy vegetable I thought why not make them and send it in her tiffin box?

So here is Broccoli Paratha recipe :

Ingredients:
For the Dough:
3 cups Atta/Wheat Flour + 2-3 tbsp for rolling the paratha
½ tsp Salt or to taste
Luke warm water for kneading

For the Stuffing:
1 medium Broccoli, grated (approx 2 and ½ -3 cups)
1-2 Green Chillies finely minced (doing this will avoid green chiilies coming in the mouth while enjoying the parathas)
½ tsp Jeera powder /Cumin Powder
1 tsp Dhania powder /Coriander Powder
¾ tsp Amchur powder /Dry Mango Powder
1 small onion finely chopped (adding onion is totally optional)
1 tsp Oil
Salt to taste

Other Ingredients:

 Ghee or oil for applying while cooking the Paratha
Wheat Flour for rolling  and dusting the Paratha

For the Dough:

1. In a bowl add wheat flour and add salt.
2. Add warm water little by little as and when required and make soft and pliable dough.
3. Cover the dough with wet towel and keep it aside for at least half an hour.

For the Stuffing/Filling:

1. Heat oil in a pan and add finely chopped green chillies for half a minute on medium flame.
2. Next add  onion and stir when raw smell is gone and onion turn golden brown add grated broccoli and stir fry them for couple of minutes till little moisture is released.
3. Add cumin powder, coriander powder and dry mango powder and give it a mix.
4. Turn off the flame and mix in salt to taste. Let the stuffing come to a room temperature. It is important to make sure that the filling is completely cooled before stuffing as it might ooze out from parathas while rolling due to moisture.

Now to make the Paratha:

1. Knead the dough again for a minute and divide it into 12-14 lemon sized balls.
2. Dust this dough ball with flour and roll them using a rolling pin into thick rounds around 4 inch.
3. Place about 1 tbsp of filling in the centre. Cover and seal the ends and roll again, dusting little flour if necessary, roll into thick parathas.
4. Mean while, heat a griddle on high flame and once heated, lower it to low-medium flame.
5. Heat a heavy bottom pan on medium heat. Place the rolled out parathas on the pan. Cook till light brown spots appear on one side. Flip the parathas and let brown spots appear on the other side. Then increase heat to medium-high, drizzle about ¼ teaspoon ghee over the parathas and cook till golden, about 30-40 seconds.
6. Enjoy nutritious paratha with dahi or  your favourite raitha.

Note:

Cut the broccoli along with the stem( not the very bottom portion).

Adding onion is totally optional I have made it both the ways it tastes great.

I cut bite size pieces of these parathas so that my little girl can enjoy it without any mess.

C ya,

Enjoy Cooking,