This paratha is the healthy variation to the traditional Indian Paratha. This was first introduced to me by a friend of mine, Mala, she had made this for her daughter. I definitely found it innovative way to feed “green” to my daughter too. Now my little one loves to have it anytime. Best part of this recipe is it really simple and easy to make it. Owing to the goodness offered by Broccoli, this is a good alternative food for anyone in the family (rather traditional paratha). Of course you can have it with butter if you love traditional heavy parathas. Below is the step by step recipe for Broccoli Paratha.
- Wheat Flour / Atta- 2 cups
- Grated broccoli- 1½ cups
- Finely Chopped onion – 1
- Ground Cumin powder – 1/2 teaspoon
- Coriander powder- 1 teaspoon
- Red chili powder- 1/3 teaspoon
- Salt- 1/2 teaspoon or As per your taste
- Oil- 3 tablespoon
- Wash and pat dry the broccoli. Now grate the broccoli in a food processor or with the help of grater.
- Take a mixing bowl and add flour and a pinch of salt to it. Knead it into a soft dough with the help of water and keep aside.
- In an another bowl, add all the spices, grated broccoli and chopped onion and mix it well. Our stuffing is ready now.
- Divide the dough into 6 equal parts and make round balls of it.
- Spread some dry flour on the surface, where you planning to roll the parathas, and place a dough ball on it.
- With the help of a rolling pin, roll the dough into a small circle. Now put some stuffing on it and gather all the edges to make it round once again.
- Again apply some flour to it and press it into a small circle with help of your fingers. This step helps in evenly spreading of stuffing. Now with the help of rolling pin, roll it into a circle of 5-6 inch diameter.
- Place a tawa / non-stick pan over medium heat, and place the rolled paratha on it. Flip it over after 1 minute and then apply Oil on the top side.
- Flip it again and apply Oil this side too and let it cook properly on both sides till brown blisters appears, flipping it few times.
- Transfer to a plate, and make rest of the paratha by repeating the above steps. Serve them hot with mint coriander chutney and yogurt. You may also like to try Palak Paneer paratha.
- Always knead dough little more soft compared to the chapati dough. As the stuffing doesn’t come out if dough is more softer.
- Always make the stuffing at the last moment as if kept for long after making, it leaves water and stuffing gets little watery.